Gluten-Free Arepas

corncakes

Serve these South American cornmeal cakes with a side of pico de gallo or fresh corn salsa.

INGREDIENTS

2 cups precooked cornmeal
1 teaspoon salt
2 cups hot chicken broth or water
½ cup canned black or pinto beans, drained
½ cup shredded rice or soy cheese

1. Combine the cornmeal and salt in a bowl.

2. Add the broth (or water). Mix until a dough with no lumps forms.

3. When it’s cool enough to touch, use your hands to divide it into 8 pieces. Cover each piece with a damp towel.

4. Heat a lightly-greased large griddle. Dip your hands in cold water (to prevent sticking) and roll each dough piece into a ball. Using your fingers, make an indentation in the center of each.

5. Place a teaspoon of each of the beans and cheese into each ball.

6. Pinch the dough around the filling to enclose it.

7. Flatten each ball to 1 inch thick between your palms.

8. Cook them on the griddle until crisp, about 3 minutes per side.

TIP: Tell first-time arepa eaters that a “surprise” awaits them inside the cake.

From our home to yours, Miranda Jade.


About Us

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.


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