Gluten Free Bread: Arepas (Cornmeal Griddlecakes)

Gluten Free Bread: Arepas

(Cornmeal Griddlecakes)

Arepas are a sturdy peasant food so tasty and satisfying; made from corn or maize which is the native cereal of Central and South America.  Arepas are the traditional flat bread of Venezuela, Columbia and Peru.

Arepas are eaten at anytime of the day.  According to my friends, everybody’s mother bakes the “best arepas.”  There are two distinctive ways to cook arepas and various ingredients that can be combined to make them.  One way to cook them is griddle fried only and the other is griddle fried and then put into the oven for 15-20 minutes.  You will have to choose your style of cooking, either way they are delicious.  In and of themselves, arepas don’t have much flavor, but that is their beauty.  As a perfect foundation for a great sandwich they can be paired with meats, beans, cheeses, eggs etc.

Ingredients:

1 cup pre- cooked Instant masa flour

1/4 tsp Celtic sea salt

1 1/2 cup boiling water

1 Tbs butter

In a large bowl, mix together the cornmeal and salt and butter. Pour in the 1 1/2 cups boiling water and mix well.  Cover and let stand for 10-15 minutes.

Take 1/4 c of dough and place into slightly wet hands and form balls of dough, flatten using your hands and form a cake 3-4  inches wide and approximately 3/4 ” thick.  (I use more if I want to make a larger sandwich approx 1/2 c dough per cake.)  Note: if the cake cracks at the edges, mix in a little more water and smooth.

After forming all of the cakes brush a griddle or a large cast-iron skillet lightly with oil and preheat over medium-low heat. Fry as many arepas as will fit, until they are soft within and golden and slightly crusty on the outside, about 5 - 7 minutes per side until they are done (when you tap on them and hear a hollow sound , they are done,) do not let them burn.  You may then transfer them into a 400 degree oven for 15 minutes.  (I eat them right out of the frying pan, I am too impatient to bake them.)

You can eat them plain with butter or cheese of your choice.  I often use them as bread for sandwiches with fillings such as: Chicken salad and avocado slices, turkey and Provolone cheese, Shredded pork or beef and cheese, etc.  They can also be made smaller and served as appetizers at a party with various toppings; cheese, crab salad, chicken salad.  Serving them with eggs for breakfast is also delicious. Serve with soup as an alternative to bread or crackers.

Options: add 1/2 cup grated Mozzarella, Gouda or white cheddar cheese to the cornmeal mixture.

Arepas can be made ahead of time, wrapped in plastic wrap and kept in the refrigerator for 2-3 days.

Arepas freeze well if frozen while still warm. Freeze in layers separated by plastic wrap. Reheat frozen arepas wrapped in aluminum foil in a preheated 350-degree oven for 10 minutes or until heated through.

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Gluten Free Bread: Arepas (Cornmeal Griddlecakes)