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    Home / Recipes / Recipes / Appetizers & Snacks

    Gluten Free Arepas

    Sep 15, 2010 · Leave a Comment

    Gluten Free Arepas
    Appetizers & SnacksDairy FreeMain DishesSide Dishes

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    Ingredients

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

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

    Directions

    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.

    Recipe Courtesy: Tina Turbin

    « Double Chocolate Cherry Cookies
    Stuffed Baked Apples »

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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