A couple of weeks ago, I wrote about the awesome-tasting breads made with chickpea flour (and reader, I confess, I gobbled those breads so fast, I barely managed a picture!). Those breads were largely European in nature; this week, I’m turning my tastebuds to South American and Mexico.
I have three favorite corn flour, or masa harina or masa arepa, based breads to share with you. While the ingredients list is essentially the same, the three are very different. These easy-to-make breads won’t replace my beloved corn tortillas; they simply add delicious options to my dinner routine. Plus, they are naturally gluten-free, which makes them even better! Continue reading “Latin American Corn Breads”