Crispy on the outside, steamy and tender on the inside — gluten free arepas are pure magic, made with just corn flour, water, and salt. Split ’em, stuff ’em, or enjoy hot off the pan with butter.
3 Ingredient Gluten Free Arepas (Crispy Outside, Fluffy Inside)
Makes: 6
Ingredients:
- 2 cups corn flour (precooked white or yellow corn flour, e.g. PAN)
- 2 ½ cups warm water
- 1 tsp salt
- Optional: 1 tbsp oil or butter (for extra softness)
Equipment needed:
- Mixing bowl
- Non-stick skillet or griddle
- Spatula
Method:
- In a large bowl, stir the salt into the warm water. Gradually add the corn flour, mixing with your hands until a smooth dough forms. Let it rest for 5 minutes.
- Knead briefly until pliable and smooth — the dough should hold its shape without cracking.
- Divide the dough into 6–8 balls. Flatten each into a thick disc about 1–1.5 cm thick.
- Heat a dry non-stick skillet over medium heat. Cook arepas for 5–7 minutes per side until golden and a little crisp.
- Optional: Once both sides are golden, pop them into a 180°C (350°F) oven for 10 more minutes to finish cooking through and get that perfect crust.
- Let them cool slightly, then slice open and fill with your favourite toppings — cheese, avocado, beans, meats, or even a fried egg.
Tips & Tricks:
- If the dough cracks while shaping, wet your hands and smooth the edges.
- Gluten free arepas are best eaten warm, but you can also slice and toast them the next day for extra crunch.
- Pair the gluten free arepas with a Pico de Gallo – try this recipe by Luke Hines here.