Name: Gluten-Free Arepas
Total time: 40 min
Cuisine: Central & South AmericanLatin America & Caribbean
Ingredients: 10 ounces (2 cups) masarepa blanca; 1 teaspoon salt; 1 teaspoon baking powder; 2½ cups warm water; 1/4 cup vegetable oil; 1 recipe filling (see note)

Why This Recipe Works

The Venezuelan variety of arepas are served as sandwiches that are split open and stuffed with anything from meat and cheese to corn, beans, or even fish. The arepa itself is made using masarepa (naturally gluten-free corn flour) along with water and salt. The dough is shaped into rounds, browned in a skillet with some oil, and finished in the oven. The cooking technique was straightforward enough and we were confident we could come up with a few delicious fillings, so we focused our attention on the ingredient list for the corn cakes. We started by testing the ratio of water to masarepa. Equal parts masarepa to warm water produced a dry, crumbly arepa, while adding significantly more water than masarepa produced a dough that was too loose to shape and fell apart during cooking. In the end, we found that using just a half cup more water than masarepa produced a dough that was easy to shape. Although moist and tender, the arepas were a little dense. A small amount of baking powder (an ingredient typically not used in arepas) lightened their texture just enough.

Before You Begin

Make either filling while the arepas are baking. Masarepa is also known as harina precocida and masa al instante. It is prepared from starchier large kernel white corn (as opposed to small kernel yellow corn). The germ is removed from the kernels during processing, and the kernels are dried and ground to a fine flour. Do not confuse masarepa with masa harina. Check labels carefully; not all brands are processed in a gluten-free facility. Use our Chicken and Avocado Filling or Black Bean and Cheese Filling in this recipe; you can prepare the filling while the arepas are baking.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Whisk masarepa, salt, and baking powder together in bowl. Gradually add water and stir until combined. Using generous 1/3 cup dough, form eight 3-inch rounds, each about 1/2 inch thick.

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 4 arepas and cook until golden on both sides, about 4 minutes per side. Transfer to wire rack set in rimmed baking sheet and repeat with remaining 2 tablespoons oil and remaining 4 arepas. (Fried arepas can be refrigerated in zipper-lock bag for up to 3 days or frozen for up to 1 month.)

Bake until arepas sound hollow when tapped on bottom, about 10 minutes. (If frozen, do not thaw before baking; increase baking time to 20 minutes.) Split hot arepas open using paring knife or 2 forks, and stuff each with generous 3 tablespoons of filling. Serve immediately.