Warm And Delicious Venezuelan-Style ArepasEasy-To-Make Gluten-Free Vegan Corn Cakes

Low-fat, gluten-free arepas are delicious at any meal!

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Arepas
My friends introduced me to arepas - petite guten-free corn cakes made from pre-cooked corn flour. They are a staple in Venezuela and Colombia. I prefer the smaller, thicker, Venezuelan-style arepas that are about 2 1/2 inches in diameter and about 1/2 inch thick. In Colombia they make them larger and thinner. They are made from a precooked corn flour called masarepa or masa al instante. I like using the white maize meal, harina de maiz blanco. If you can't find it at a local Latino grocery store, you can find it on Amazon.

Precooked white maize meal.

You won't believe how easy these are to make!

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Venezuelan-Style Arepas
Vegan, Gluten Free
[makes 8 arepas]

1 cup arepa flour (pre-cooked cornmeal)
1/2 teaspoon salt
1 cup + 2 tablespoons warm water
1 teaspoon extra virgin olive oil plus some for pan

Mix the flour and salt in a bowl.

Mix the oil and water. Pour into the flour and mix until well combined.

Cover the dough with plastic wrap and let it rest for 15 minutes.

Divide the dough into 8 pieces and roll into balls. Shape each ball into a disk 2 1/2 inches wide and 1/2 inch thick.

Place the arepas in a heated, greased, non-stick frying pan. Place the arepas in the pan, flattening them with a spatula, and cook until slightly brown on each side, about 5 minutes.

Remove from the pan and place on a cookie sheet or foil-lined, shallow roasting pan. Bake for 15 minutes at 350 degrees. 

Serve them hot with any meal for a gluten-free bread substitute. They are great with vegan cream cheese or Earth Balance buttery spread. My favorite way to serve them is as an appetizer covered with guacamole dip.

Per arepa: 78 calories, 0.4 g total fat, 0 g saturated fat, 0 g cholesterol, 1 g protein, 16 g carbohydrates, 2 g dietary fiber, and 145 mg sodium.