De Informações do Cook :
Arepa Flour is a refined, pre-cooked corn flour ("harina de maiz refinada, precocida".) It is not the same as the masa harina that is used in Mexico; for Arepa Flour, large-kerneled corn is used that has large, starchy endosperms, making for a starchier flour than that which is used for tortillas.
There are white and yellow varieties of the flour, because the corn used may be yellow or white.
Além disso:
For commercial makes the corn is hulled dry. The hull is first removed from the seed, as well as the germ. Then the kernels are cooked, ground, dried and packaged.
Arepa Flour is sometimes referred to as a "pregelatinized" flour because the grain has been cooked first.
Estou pensando que masa harina não seria um substituto adequado para fazer Arepas. Outra coisa que descobri é que a farinha de milho é geralmente mais fina do que a farinha de milho, mesmo que a farinha de milho seja moída 'bem'.