In a few simple steps, we’ll show you how to make delicious gluten-free arepas. These flat round patties are a simple every-day food eaten in some regions of South America like Colombia and Venezuela.
Made of a maize dough, they are so versatile as they can be made into sandwich pouches and filled with sweet or savoury ingredients.
Being naturally gluten-free they are a perfect bread replacement in celiac diets. Also, when baked or cooked in a little oil and stuffed with beans and vegetables, the arepas can definitely make for a healthy meal, perfect to pack in your lunch box.
The maize flour used to make arepas is a pre-cooked cornmeal flour, like the brand Harina PAN, which widely available in USA. However, it is somewhat more difficult to find in other countries like in the UK, where coarse cornmeal or polenta are more common.
But don’t worry, if you can’t find Harina PAN, you can still make arepas with coarse cornmeal or polenta. You just have to boil the cornmeal in water in ratio 1 : 2 until the water is absorbed and then shape the dough into arepas patties. Simple!