I discovered the naturally gluten-free South and Central American food called arepas when my daughter returned from a six-week exchange program in Honduras. She also lives gluten-free and she learned how to make these bread-like rolls and /or sandwich pockets from her host family. A great discovery for us, and I hope a great one for you, too.
2 cups Instant corn masa flour (the brand I have been using is Maseca).
2 cups water
pre-heat oven to 250 degrees.
Combine about 2 cups of the corn masa flour in a bowl with 1/4 tsp. salt, and about 2 cups water. Mix thoroughly and form into a ball of dough. Knead gently by hand for about two minutes, until the ball of dough feels soft. If the dough is sticky, add a little bit more corn flour. If it feels too dry, add a little more water.
Divide the ball of dough into six pieces, and flatten the pieces down to about a thickness of 1/2 inch. The resulting patty should be a round disc about 4 inches in diameter.
In a heavy frying pan or tortilla pan, heat a little vegetable oil over medium heat. When the oil starts to shimmer, add the arepas to the pan (you may have to do this in two shifts). Brown lightly on each side, about 5 minutes per side. When the arepas are browned, put them on a baking sheet, and place in the upper level of the oven and bake for about 15 - 20 miniutes. Tap them with your finger and see if you get a "hollow" sound. They are ready to take out of the oven when they sound "hollow".
The arepas can be served plain, with butter, or slit open like a sandwich pocket and stuffed with various fillings.
Visit my blog for more recipes and pictures of the gluten-free foods that I like to make in my home kitchen: