Arepas from Gluten-Free and Vegan Bread: Artisanal Recipes to Make at Home by Jennifer Katzinger

  • instant polenta

  • EYB Comments

    Correction on the author's website: "In ingredients: Should be ¼ cup boiling water. In step 2: Using wet hands, form 6 to 8 balls of dough, about the size of a golf ball. Press each to form a ¾–inch–thick cake about 2 inches in diameter."

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Correction on the author's website: "In ingredients: Should be ¼ cup boiling water. In step 2: Using wet hands, form 6 to 8 balls of dough, about the size of a golf ball. Press each to form a ¾–inch–thick cake about 2 inches in diameter."

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