Gluten-Free Colombian Arepas
By the Gluten Free Recipes team ·
These warm, tender gluten-free Colombian arepas are a delightful base for your favorite savory fillings or dips. Their slightly crisp exterior gives way to a soft, comforting interior, making them perfect for any gathering.
At a glance: This medium party and appetizers recipe yields 8 servings in about 25 minutes (15 min prep, 10 min cook). It uses 4 ingredients — including pre-cooked corn flour, warm water, salt — and walks through 5 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Colombian Arepas: When preparing this party and appetizers recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Colombian Arepas: These arepas are naturally gluten-free, made with pre-cooked corn flour (masarepa). Always ensure your masarepa is certified gluten-free to avoid cross-contamination.
Ingredients
- 2 cups pre-cooked corn flour (masarepa)
- 2.5 cups warm water
- 1 tsp salt
- 2 tbsp olive oil or butter, plus more for cooking
Instructions
- 1
In a large bowl, combine the 2 cups of pre-cooked corn flour (masarepa) and 1 teaspoon of salt. Gradually pour in the 2.5 cups of warm water while mixing with your hands or a spoon until a soft, cohesive dough forms. Let the dough rest for about 5 minutes to absorb the liquid.
- 2
Knead in the 2 tablespoons of olive oil or butter until the dough is smooth and no longer sticky, about 2-3 minutes. If the dough feels too dry, add a tablespoon of water at a time; if too wet, add a little more masarepa.
- 3
Divide the dough into 8 equal portions and shape each into a ball. Flatten each ball into a disc about 1/2 inch thick and 3-4 inches in diameter, ensuring the edges are smooth.
- 4
Heat a lightly oiled griddle or non-stick pan over medium heat. Cook the arepas for about 5-7 minutes per side, or until they develop a golden-brown crust and sound hollow when tapped.
- 5
Once cooked, you can serve the arepas immediately as is, or slice them open horizontally to create a pocket for fillings. They are best enjoyed warm, offering a delightful texture and subtle corn flavor.
Nutrition (per serving)
Tips & Notes
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Make and refrigerate these up to 24 hours in advance; bring to room temperature before serving.
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