White Corn flour is Milled from dried
corn kernels and is not corn
meal. It is finer in texture, not gritty like cornmeal.
It can be used in any recipe calling for cornmeal to produce of smoother
feel to the food.
White Corn flour can also substitute up to one fourth the
flour in bread and baked goods for some unique taste sensations.
White Corn flour is very useful for gluten-free quick
breads. Because corn flour contains no gluten, it must be blended with
wheat flour when preparing yeasted breads.
An interesting substitute in baking, tortillas, muffins,
pancakes and cornbread.
1 c white corn flour
1 1/4 c water
In a bowl mix water and a bit of salt, then add white
corn flour until it forms a soft dough. Let it rest 2 min.
Heat up frying pan and wet it with a drop or so of
Taking a piece of dough, form a rounded ball and
Put the arepa on frying pan until a crust is created on one side and then
turn it over and brown on second side.
When ready, split open like biscuit and lightly
butter the inside. Enjoy.
*These ingredients are available at