Gluten-Free Colombian Arepas

Ingredients

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• 2 cups pre-cooked corn flour (masarepa) Shop
• 2.5 cups warm water
• 1 tsp salt
• 2 tbsp olive oil or butter, plus more for cooking

Instructions

1. 1 In a large bowl, combine the 2 cups of pre-cooked corn flour (masarepa) and 1 teaspoon of salt. Gradually pour in the 2.5 cups of warm water while mixing with your hands or a spoon until a soft, cohesive dough forms. Let the dough rest for about 5 minutes to absorb the liquid.
2. 2 Knead in the 2 tablespoons of olive oil or butter until the dough is smooth and no longer sticky, about 2-3 minutes. If the dough feels too dry, add a tablespoon of water at a time; if too wet, add a little more masarepa.
3. 3 Divide the dough into 8 equal portions and shape each into a ball. Flatten each ball into a disc about 1/2 inch thick and 3-4 inches in diameter, ensuring the edges are smooth.
4. 4 Heat a lightly oiled griddle or non-stick pan over medium heat. Cook the arepas for about 5-7 minutes per side, or until they develop a golden-brown crust and sound hollow when tapped.
5. 5 Once cooked, you can serve the arepas immediately as is, or slice them open horizontally to create a pocket for fillings. They are best enjoyed warm, offering a delightful texture and subtle corn flavor.

Nutrition (per serving)

Tips & Notes

• Use masarepa (pre-cooked corn flour). Regular cornmeal or masa harina won't form the same dough.
• Let the dough rest for 5 minutes after mixing. The corn flour absorbs water and becomes easier to shape.
• If the edges crack when you flatten the balls, add a little more warm water to the dough.

Common questions