I grew up watching my abuela pat out arepas in a hot kitchen, flipping them with her bare hands like she had heatproof fingers. The smell of toasted corn flour and cheese was our family alarm clock on weekends.
That memory stuck. But when I had to cut gluten for good, the thought of giving up her arepas? Not happening. I had to make it work — no wheat, no fuss, just good food that tastes like home.
Let’s get into the recipe. These are thick, warm, cheesy arepas made with gluten free corn flour (NOT masa harina). They’re soft inside with a crisp outside, and they’re stuffed with scrambled egg and cheese for an all-day kind of meal — breakfast, lunch, midnight snack, doesn’t matter.
What Makes These Arepas Work (and Taste So Good)
Most folks get confused between cornmeal, masa harina, and corn flour. Here’s the key:
Use pre-cooked yellow corn flour — brands like PAN are easy to find in stores across the U.S. It’s naturally gluten-free (still check the label though — just in case) and behaves beautifully when mixed with water and salt.
You’re only working with 3 ingredients for the arepas base. It’s cheap, easy, and fast. The inside can be filled with anything — but today we’re going classic: scrambled egg + shredded cheddar.
Notes from the Kitchen
You can prep the arepas ahead and reheat in the oven or toaster.
Want them crispier? Throw them back in the pan for 2 mins after filling.
Vegan version: sub Just Egg and dairy-free cheese, works great.
Got leftovers? Fill with pulled chicken, black beans, or avocado mash.
Use local eggs and real cheese if you can. It seriously makes the flavor pop.
How to Store & Reheat
Wrap leftovers in foil or store in a sealed glass container.
Fridge: Up to 3 days.
Freezer: Up to 2 months. Reheat in toaster oven or skillet to keep them crispy.
Why It Works (Beyond Taste)
This recipe is one of those “glue-it-back-together” comfort meals when you’re missing bread. It hits the spot — cheesy, warm, filling. You don’t miss the gluten at all. I make them when I’m too tired for real cooking but want to eat something that doesn’t taste like a diet food. You know?
And it’s naturally gluten free, easy to digest, and safe for celiac folks — no xanthan gum, no funky flours, no weird texture. Just honest corn flour and good food.
Add Your Own Twist
Don’t stop at eggs and cheese. Here’s how you can remix it:
Add hot jalapeños and bacon bits to the eggs.
Use chorizo and scrambled egg for a spicy twist.
Swap cheddar with goat cheese and throw in sautéed mushrooms.
Toss in spinach and red pepper flakes for color and bite.
These aren’t just breakfast. They’re lunch, dinner, and everything in between.
Final Bite
Gluten Free Arepas with Egg & Cheese is the kind of meal that doesn’t pretend to be anything fancy — but it still makes people stop what they’re doing and ask for seconds. It tastes like you tried harder than you actually did. And sometimes, that’s exactly what we need.
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Gluten Free Corn Flour Arepas (Egg & Cheese)
- Total Time: 35 minutes
- Yield: 6 to 8 arepas 1x
- Diet: Gluten Free
Description
Soft and golden gluten-free corn flour arepas stuffed with fluffy scrambled eggs and cheddar cheese. Crispy outside, warm and cheesy inside — perfect for breakfast, lunch, or anytime cravings hit.
Ingredients
For the Arepas
2 cups pre-cooked yellow corn flour (P.A.N. is the go-to)
2 ½ cups warm water
1 teaspoon salt
½ cup shredded cheddar cheese (or mozzarella for that extra pull)
1 tablespoon avocado oil (for cooking)
For the Filling
4 large pasture-raised eggs
2 tablespoons milk (whole or dairy-free)
¼ teaspoon garlic powder
½ cup shredded sharp cheddar
1 tablespoon butter (for scrambling)
Salt & pepper to taste
Instructions
In a large bowl, pour in the warm water and salt. Slowly add the corn flour while stirring with your hand. Don’t dump it all in at once or it’ll clump. Once it starts to come together, knead it gently with your hands for 2–3 minutes. The dough should feel smooth and slightly tacky, like soft play-dough. Not sticky, not dry.
Let it sit for 5 minutes. It firms up just a little more and makes it easier to shape.
Divide dough into 6–8 equal balls. Flatten each into a thick disk, about ½ inch tall. Press the edges so they’re smooth. You want them sturdy enough to slice open later without falling apart.
Heat a nonstick or cast iron skillet over medium heat. Add a little avocado oil. Place 3–4 arepas in at a time, depending on your pan size.
Cook 5–6 minutes on the first side, until golden and slightly crispy. Flip and cook the other side for another 5–6 minutes. They should sound a little hollow when tapped and feel firm.
Transfer to a baking sheet and place in a 250°F oven to keep warm (and finish cooking inside) while you make the filling.
Crack eggs into a bowl, add milk, garlic powder, salt and pepper. Whisk well.
Melt butter in a nonstick skillet over medium-low heat. Add the egg mixture and let it sit a few seconds. Stir gently with a spatula, pulling from the edges inward. Sprinkle in the cheddar while it’s still soft and a little runny. Keep stirring until set but still fluffy. Remove from heat — don’t overcook.
Carefully slice open each arepa with a serrated knife — don’t cut all the way through, think of it like a pita pocket. Gently open and stuff with scrambled egg and more cheese if you’re feeling extra.
Serve hot, with hot sauce, salsa, or just plain. No rules here.
Notes
Use pre-cooked yellow corn flour like PAN for the best results. Don’t use cornmeal or masa harina — it won’t work. Fillings can be swapped with pulled chicken, avocado, or sautéed veggies. Great to make ahead and reheat in a skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Skillet + Stovetop
- Cuisine: Latin American / Gluten-Free Comfort Food
Nutrition
- Serving Size: 1 stuffed arepa
- Calories: Approx. 320 per serving
- Sugar: 1g
- Sodium: 390mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 125mg
