Arepas – Naturally Gluten Free

Arepas are often served in South American restaurants and of course, are very popular in South American. They are easy to make at home.

Arepas are made from precooked corn flour and the one that I used is P.A.N.  It is marked GF and is found in many grocery stores. Bob’s Red Mill also makes a harina precocida which can be used. As always, check it carefully if you have Celiac.

This recipe makes slightly crispy thin arepas, which I like to use as a substitute for a dinner roll.  They can also be topped with cheese, tomatoes or black beans.  Arepas can also be made larger and stuffed like a sandwich.

I like to use plastic wrap to shape them and keep my hands clean.

1 cup arepa flour P.A.N.  (or any harina precocida)

1/2 teaspoon salt

1 1/2 cups of boiling water

 

Preheat oven to 350 degrees

 

Combine flour and salt in a large bowl.

Add boiling water and stir

Cover and let stand for 5 minutes

*****

Put dough on a piece of plastic wrap and form a 2 inch thick disk.

Cut into 6 equal pieces and roll  each piece into a ball and flatten into a 3 inch disk – use plastic wrap to keep the dough from sticking on your hands

Heat a large skillet on medium high, coat with cooking spray and add a small amount of oil

Cool 5 minutes or more until arepas turn golden brown and form a crust

Move the arepas to a baking sheet coated with spray

Bake for 20 minutes

Enjoy!

I also used this recipe with Pulled Pork Arepas Appetizers.

 


4 Comments on “Arepas – Naturally Gluten Free”

  1. Great recipe, I’ll have to try!

  2. Deb says:

    Sounds great! Sounds a lot like a tortilla only baked .

  3. shoreacres says:

    I’m a great fan of empanadas, but I’ve never heard of these. They sound good, although I’d probably not make them for myself.


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