For years it has been hard to stay gluten free when going out of town. I usually get some form of contamination. Last week in Philly was the first time I managed to stay gluten free. It was so refreshing to go into the restaurants and have the wait staff understand what gluten free means and able to help me select safe meals from their menu. Thank God gluten free is way more common now than it once was.
I had never really had an arepas until my trip to Philadelphia last week. Meeting up with college BFF, Theresa, We went here because they were gluten free savvy and the reviews were awesome. It was absolutely yummy.
I woke up this morning craving arepas. So I made them. OMG I think I found my new favorite breakfast sandwich.
I have tried to make arepas once because of this article from my favorite gluten free blogger. But having never hd an arepas before, I had no idea what to expect, and my results were dense and gross.
This time I knew what I was aiming for. Holy cow they are so easy to make I would show you a picture of an arepas with the filling, but I needed to get it in my belly stat.
This is the recipe I used.
So here is what I know:
- You MUST use precooked cornmeal. Look in the latino grocery store for PAN brand (although PAN brand is labeled having traces of wheat, I have not had issue so far. Will have to look fro a different brand to be really safe.)
- Listening for that hollow sound when you tap them is key. Otherwise they are way too dense.
- Many recipes call for pan searing and finishing off in the oven on a very low heat. I had better luck cooking them in a skillet and turning them often.
- These are best eaten fresh. But they are super easy to make, you can eve make the dough ahead of time and cook what you need. Dough keeps in fridge for a couple of days.