Arepa are gluten-free, thick tortilla-like bread from South America. This Arepa recipe is easy to make and is the perfect gluten free substitute for bread.

This easy Arepa Recipe makes 10-12 delicious and gluten-free arepas.

If you don’t know what an Arepa is, don’t feel bad.  Up until one month ago neither had I. But all that changed when Terry and I had dinner at a new Latin restaurant in town.

Some of these are affiliate links and I will earn a small commission off of the sale of these products, but the price you are charged is not affected. You can see my full disclosure policy here.

Arepas are very simply flat corn breads, almost like thick tortillas, that hail from South America, specifically Venezuela and Colombia. However, a big difference is that traditional corn meal is not used for Arepa, instead masarepa, pre-cooked corn flour, is necessary to make arepa.

I was intrigued so did a little research on this new food. The fact that arepas are gluten-free was a big plus for me as I am always looking for gluten-free bread options.

And it truly could not be easier to whip up a batch of arepa. In addition to your masarepa, all you need is a little water, salt and wee bit of oil for your pan for this arepa recipe.Formed arepa

A griddle, grill pan, grill or panini press would be perfect to cook your arepa.  I think I’m going to try the panini press next time.Arepa on griddle

You can modify this arepa recipe by putting a bit of cheese in the middle of your arepa by dividing each piece in two, placing the cheese between and then sealing the sides well.  Once grilled, you might need to heat your cheese-stuffed arepa in the oven to make sure the cheese is melted.

 

Arepa are gluten-free, thick tortilla-like bread from South America. This Arepa recipe is easy to make and is the perfect gluten free substitute for bread.
5 from 1 vote
Print

Arepa

A South American bread/tortilla

Author P.A.N. Masarepa

Ingredients

  • 2 cups water plus more as needed
  • 2 cups masarepa, pre-cooked white corn meal
  • 1 tsp salt

Instructions

  1. Pour water into a large bowl

  2. Slowly add the salt and cornmeal

  3. Mix well and knead until a smooth dough is formed, about 3 minutes.

  4. Let dough sit for 5 minutes. If it is too dry to hold together as a ball, add water in 1 tsp ingredients.  You want to be as dry as possible but still hold together.

  5. Separate dough into 10 pieces

  6. Shape each piece into a ball and then flatten to a 3-4 inch diameter

  7. Heat griddle over medium heat and add oil to surface

  8. Place each arepa onto a griddle and and brown on both sides (about 5-7minutes per side). Low and slow heat is necessary to cook the inside while gently browning the exterior.

  9. Serve hot and fill with your favorite filling.

The cooked arepa are split, almost like an English Muffin or a pita, and filled with whatever deliciousness you want, sweet or savory.

Arepa are a thick tortilla-like bread that hails from South America. They are gluten-free and this arepa recipe is so very easy to make.

We used our Arepas as the bread for our Cubano sandwiches (roast pork, ham, swiss cheese, my dill pickles and mustard)…it was a nice variation. I did a little swap…I took out the pickles and mustard and substituted  Spiced Cranberry Conserve...oh my…it was outstanding!

 Cubano Sandwich on Arepa

I will definitely be making these again in the near future. They were very easy to make and the opportunities for fillings are endless…and they are gluten free!

Here are some filling ideas for your Arepas:

Chile-Braised Short Ribs

Smoked Pulled Pork

Beef Barbacoa 

So, were you familiar with arepas before today? If so, share some of your favorite ways to fill them!

Bookmark this Arepa Recipe page or print it for your future reference.

Arepa are gluten-free, thick tortilla-like bread from South America. This Arepa recipe is easy to make and is the perfect gluten free substitute for bread.

Thanks again for spending a few minutes of your busy day with me today. Know that you are appreciated and that I welcome each and every comment that comes my way. If you want to make sure you don’t miss future content, pop your email in the beige box up on the right or click  here.  I usually send out 2-3 emails a week, so I won’t inundate your inbox…believe me, I’m sensitive to an overflowing email inbox!

Printables and knit patterns are available to all of my subscribers in the Subscriber Benefits Library.  I will continue to add patterns and printables to this page as we go along.

So, if you’d like to get in on the ‘subscriber benefit’ action, simply subscribe to Nourish and Nestle using the form on the right sidebar. It’s towards the top a bit. I have sent all my subscribers the link to the Subscriber Benefits Library, but if you missed it or misplaced it, drop me a line.

Hugs,

 

 

 

 

 

 

 

 

 


14 Comments

  1. Pam

    October 18, 2017 at 11:03 am

    I cannot wait to try these! My grandma used to make a fried cornbread that I absolutely loved. She was southern so her bread was not exactly like this but I think they could be similar. I think I’ll pair it up with some old southern favorites like pinto beans or green beans cooked with salt pork. Yummy!

    Reply
    • lynn

      October 18, 2017 at 8:18 pm

      Hey Pam, they would be terrific with your pinto beans! In fact, they are delicious with just about everything!

      Thanks for living your kind comment my friend.

      Hugs, Lynn

      Reply
  2. Anna

    October 18, 2017 at 11:31 am

    Hi, Lynn
    I’m very glad you dicovered the arepa; hope you and your family enjoy them.
    And you can try a lot more fillings: beef, pork, chicken, turkey, fish, avocado, tomato, onion, black beans, white cheese (different kinds), yellow cheese, shrimp, squid, octopus, eggs (fried, scrambled, boiled)…..
    And in Venezuela they get fancy names, according to the filling. Here is a sample: https://www.pinterest.com/pin/450500768961688539/

    Reply
    • lynn

      October 18, 2017 at 8:20 pm

      Hi Anna, I will most definitely try some of your suggestions! Thanks so much for taking the time to share them with my readers and me! I am anxious to try some of the different cheeses first.

      Have a wonderful weekend my friend.

      Hugs, Lynn

      Reply
  3. Carole

    October 18, 2017 at 1:07 pm

    Oh my goodness this is fantastic. I normally eat gluten free basically to decrease my carb intake. Anyways there are times when I just miss a good sandwich and this would be perfect. Thanks for sharing!

    Reply
    • lynn

      October 18, 2017 at 8:21 pm

      I am 100% with you Carole…just find I feel better by avoiding carbs…and so very glad to have an alternative to bread or lettuce!

      Reply
  4. Sarah

    October 19, 2017 at 11:45 am

    I had never heard of these before, but they sound really good. I like to make my own flour tortillas and this process doesn’t seem too different. Thanks!

    Reply
    • lynn

      October 23, 2017 at 7:48 pm

      Very similar to tortillas…but you don’t need a press. They are so simple.

      Reply
  5. carolann

    October 19, 2017 at 1:04 pm

    Wow, this looks so delish! Easy too and I love that. I love that sandwich too. Pinning!

    Reply
    • lynn

      October 23, 2017 at 7:47 pm

      I do you hope you enjoy them Carolann…so very easy to make.

      Reply
  6. yuni

    October 20, 2017 at 5:04 pm

    a few months ago, my friend from Venezuela came to my house and made us arepas. They reallly are delicious and there are so many possibilities! These look delish!

    Reply
    • lynn

      October 23, 2017 at 7:47 pm

      Lucky you! They are so easy to make and you are right…so many possibilities. Anxious to try some different fillings.

      Thanks for taking the time to write in my friend.

      Reply
  7. Sam - Raggedy Bits

    October 20, 2017 at 6:03 pm

    I’d never heard of such thing until now!! They look so delicious!

    Reply
    • lynn

      October 23, 2017 at 7:45 pm

      They are so tasty Sam…give them a try. I think you will enjoy them.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *