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Today is June 3, 2020

Eat Y’all, Our first fight

By Andy Chapman

Eat Y’all, Our first fight

We’d been married about a week when we had that first fight. We ran into each other in the kitchen early on a Saturday morning, both of us eager to cook breakfast for our newly formed family of “hers and mine.” We were both planning to cook waffles. But who’s recipe should we use?

I didn’t back down.

Marianna didn’t back down. So, we had a taste off with our three kids picking their favorite waffle.

As the result of our first fight in marriage, I’m happy to share that I hold both the crown and the privilege of being the head waffle maker at the Chapman house. Over 10 years ago when our kids voted and my recipe won, it was probably the butter that pushed my waffle over the top. Her recipe used vegetable oil and maybe a little less vanilla. But today, I have another secret ingredient that keeps the rave reviews coming from kids and chefs alike. Rice flour.

I want to share that I haven’t always used brown rice flour to make my waffles, but once you’ve had rice flour waffles, it’s hard to go back to the rubbery wheat flour waffles. My wife went gluten-free for a couple of years, and the result was trying to make many of the same dishes that we had previously enjoyed but with non-glutinous flour. That’s a tricky endeavor to say the least.

Most breads with no gluten are junk. But waffles... Waffles are magical with this rice flour. They finish with a crispy edge and are just absolutely amazing when cooked well. So, here’s the recipe for those award-winning, internationally acclaimed waffles. (Seriously, I’ve cooked them for chefs around the world now, and they all love them, too!) Please note: You can make these waffles with regular flour; but if you are even a little adventurous and will trust my guidance, I’d suggest you use the Beulah Land Tan brown rice flour from Two Brooks Farm in Sumner. I like the fineness of the grind compared to other rice flour options, plus you’re supporting an outstanding Mississippi company. There is a naturally occurring sweetness in rice flour and it crisps well when cooking, which is, I think, why it’s perfect for waffle making.

I’m not saying it’s the way to fix every argument, but it sure does make Marianna happy to bring her a plate of waffles even 10 years later. We hope you enjoy these as much as we have.

 

Chef Andy Chapman lives in Gulfport where he owns and operates Eat Y’all, a business that helps farmers and food producers connect to chefs around the globe who are looking for better ingredients. Andy would love to hear how your waffles turn out. Contact him at andy@eatyall.com or 601-852-3463.   

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