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Pica Pica’s gluten-free arepa (corn bread) recipe

 

Pica Pica Maize Kitchen in Napa is a wonderful destination. The icing on the proverbial cake is that it’s all gluten-free. If you want to learn more about them, read the full article here.

Adriana López Vermut was kind enough to share her recipe for the arepa, a Venezuelan corn bread. Look for a recipe for the pepeada filling, chicken salad with creamy avocado, in a subsequent article. Gather your ingredients, invite your friends over and make a great meal!

Arepa Dough
Ingredients

  • 2 cups of corn flour (Masa AREPA or Harina PAN, found in specialty stores; see Note)
  • Salt
  • 2 ½ cups of boiling water

Arepa Dough Preparation

1. Combine flour and salt in large mixing bowl.
2. Add water and mix to form a soft dough.
3. Let dough rest for 5 minutes, then knead for 5-10 minutes until dough is smooth and elastic.
4. Shape dough into arepas (about the shape and size of an English muffin). Cover until ready to grill.

Assembly of the Arepas

1. Cook arepa on a hot grill (tap center of arepa to determine doneness; it is ready when it sounds hollow).
2. Take warm arepa, cut in half lengthwise to prepare for fillings.
3. Insert desired fillings.

Note: The corn flour specified in this recipe is pre-cooked. Make sure you use the correct type. You can find it in San Francisco at Casa Lucas Market, 2934 24th Street, San Francisco: (415) 826-4334‎.

———————-
“Author Information: Amy Fothergill, San Francisco, CA
Amy Fothergill is the mother of two and owner of The Family Chef. She teaches cooking classes and provides consultations. She blends her culinary techniques with delicious ingredients to create gluten free, healthy dishes that the whole family enjoys.
Website: http://www.amythefamilychef.com
Blog: http://thefamilychef.blogspot.com (a food blog which is a blend of gluten free and regular recipes)
Email: amy@amythefamilychef.com
Gluten-free recipes: http://www.examiner.com/x-13910-SF-GlutenFree-Food-Examiner

About Amy Fothergill

Amy Fothergill
  • PEDRO ARROBA says:

    Hello Amy and Adriana,

    I have good results baking the arepas for 15 min at 350 F, after grilling them as you said. That is the traditional Venezuelan way.

  • i like beat says:

    Hello, you used to write fantastic posts, but the last few posts have been kinda lackluster… I miss your super articles. Past few posts are just a little out of track!

  • I won’t take offense! I’ve been busy writing my cookbook which was just published. You can check it out at http://www.thewarmkitchen.com . I also have other posts at http://thefamilychef.blogspot.com. Thanks!

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