What Are Arepas?
Arepas are mostly filled with cornmeal cakes that are crispy on the surface and fluffy from the inside. It is a well-known South American staple. It is largely associated with Venezuelan and Colombian cuisines. Arepas are prepared with pre-cooked cornmeal and are unleavened. In Latin American or well-stocked grocery stores, you can get pre-cooked cornmeal. Arepas recipes can be fried, baked, or boiled, and are commonly prepared on a griddle.
Are Arepas Gluten-Free?
Arepas are created using lime-treated masa (or masa harina), water, a little shortening, and salt. They are gluten-free in their natural shape.
How to Make Arepas with Masa Harina?
Masa harina absorbs moisture in a different way than masarepa, as can be seen. You can start with replacing 2 quarts of masarepa with one and a half quarts of masa harina (which is significantly superior to cornmeal), one-fourth quarts of coconut flour, and one-fourth quarts of gluten-free flour or arrowroot starch. It is also recommended to add one tsp of baking powder to the flours to help them rise. When the dough is moldable but not sticky or crumbly, add as required gluten-free flour or arrowroot starch. Carry on with the direction of Arepas' recipe as directed above.
What To Serve with Arepa?
Here are some delicious filling recipes for Arepa:
How to Store Arepa?
The leftover arepas must be stored in an airtight container. It can be kept in the refrigerator for up to 3 days. Also, it can be stored in the freezer for up to a month.