When sisters Mafe and Coco moved to the U.S. from Venezuela, they were missing arepas, a gluten-free cornmeal toast alternative. Thicker than a tortilla, traditional arepas are made from a pre-cooked cornmeal flour called masarepa. They’re lightly fried on a griddle until crispy on the outside yet still soft on the inside and then filled or topped for serving.
Read the full article on Food Processing Magazine's website:
