Here’s a great recipe I found on Gluten Free Girl and the Chef. I would like to point out that these pictures are from my first attempt at making arepas, and if you want to see what they are supposed to look like, check out the link.
But mine were still good! With butter they tasted just like corn on the cob, and were really great with peanut butter too. I know I can do better; I’ll just have to keep at it!
I halved the original recipe since I was just feeding myself and my husband. It made about 8 arepas.
Preheat the oven to 350 degrees.
Add together all the ingredients and start mixing by hand. When it starts to thicken into a more dough-like consistency, form a little smaller than baseball sized balls with your hands and then flatten them so they are about 3/4 inch thick.
Place flattened dough balls in a non-stick skillet on the stove over medium heat. Let them get golden brown on the outside (about 7 minutes) and then flip them over and do it on the other side.
Stick the whole skillet with the arepas on it into the oven for about 15 mintues. (I had to do mine in 2 batches because my skillet could only fit 4 arepas.)
The arepas should still be a tad doughy in the middle when you cut them open.
Elimination Diet safe: No.
***The website points out that this may contain trace amounts of wheat, but should be fine for FMers unless you are SUPER sensitive to wheat