Turkey & Cheddar Arepas: Gluten-free, Egg-free, Corn-free #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Cheddar and Turkey Stuffed Rice Flour Arepas

A perfect leftover kind of Christmas morning.
Course Breakfast, Side Dish, Snack
Cuisine Comfort Food, South American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Author Jessica Gray Schipp | #AllergicToEverything®


  • 1 cup gluten-free pancake mix (I used Trader Joe’s mix)
  • 1 1/2 cups milk or cream
  • 1 flax egg (mix 1 tablespoons of ground flaxseed + 2 tablespoons of warm water)
  • 2 Tbsp canola oil
  • 1 cup leftover turkey, sliced
  • 1/3 cup cheddar cheese, thinly sliced or shredded
  • butter and/or canola oil for the pan
  • a lid (to crisp and melt the Arepa)


  1. In a mixing bowl combine the pancake mix, milk, flax egg, and canola oil.
  2. Melt a dash of butter and a splash of canola oil in a frying pan over medium heat.
  3. Ladle in 1/2 to 1/3 of the mix into the pan. Top with turkey and cheddar. Cook for 3-5 minutes covered with a lid. We used a small saucepan lid to cradle in the baking mix in order to help form the arepas (see the picture below).
  4. Flip the arepa and cook for another 3-5 minutes. Continue cooking until both sides are crispy and golden brown.
  5. Blot with a paper towel to remove excess oil.
  6. Delish when served with fruit and bacon.

Recipe Notes