A proper conversation during a long road trip should always center on food. It should include some great new food ideas and of course some animated discussion (read: pig-headed opinionated aloud musings sprinkled with appropriate hand gestures).
The topic this most recent road trip was light, flaky GF biscuits. The debate: biscuit ratio and cream biscuits v. shortening biscuits. By the time we were almost to Bakersfield from near San Francisco, we’d decided to stop at Gelson’s and round-up some GF flours, butter, buttermilk and cream to make some test biscuits in our hotel room – which was equipped with a small kitchen.
Too bad it took until we’d opened the bottle of wine and laid out the ingredients to notice that the kitchen only included a giant dishwasher, microwave, tiny cook top and refrigerator. No oven.
We were that tired. Continue reading
Gluten Free Canteen 
