Easy 3-Ingredient Venezuelan Arepas (Gluten-Free & Kid-Friendly!)
Delicious and gluten free home made arepas, made with simple ingredients like cornmeal and water. These soft and warm pockets are perfect for anytime in the day. A traditional Venezuelan dish that’s easy to make and loved by families for breakfast, lunch or dinner!
If you’re looking for a quick, delicious, and naturally gluten-free bread alternative, these Venezuelan arepas are a must-try! Made with just three simple ingredients, they’re crispy on the outside, soft inside, and perfect for stuffing with your favorite fillings. Whether you’re making them for breakfast, lunch, or dinner, these arepas are a lifesaver for busy moms who want something healthy and homemade.
Ingredients:
2 cups pre-cooked cornmeal (Harina P.A.N.)
2 ½ cups warm water
1 tsp salt
FAQs:
Can I make arepas ahead of time?
Yes! Cooked arepas can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat in a toaster or pan.
What can I fill my arepas with?
Popular fillings include cheese, avocado, eggs, shredded chicken, or black beans.
Can I make arepas without cornmeal?
Traditional arepas require pre-cooked cornmeal (Harina P.A.N.), but you can try cassava or oat flour for a different texture.
Instructions:
In a bowl, mix warm water and salt. Slowly add the cornmeal, mixing with your hands until a soft dough forms.
Let it rest for 5 minutes, then divide into 5-6 balls. Flatten into discs about ½ inch thick.
Cook on a preheated griddle or cast iron pan ( for better results) over medium heat for 5-7 minutes per side until golden.
Serve warm with butter, cheese, or your favorite filling!