A Celiac's Guide to South American Corn-Based Breads

For people with celiac disease, traveling in South America offers delicious hope: a deep-rooted tradition of corn-based breads. Made from naturally gluten-free masa harina (nixtamalized corn flour), these staples are culinary cornerstones. Let’s explore gluten-free favorites:

• Arepas (Colombia/Venezuela): Thick, versatile corn cakes. Tip: Always confirm they’re made solely with maize – some modern cafes add wheat flour. Grill/steam for safest prep.
• Cachapas (Venezuela): Sweet, pancake-like, featuring fresh corn kernels. Traditionally gluten-free, yet caution needed if cooked near wheat-based items.
• Humitas/Tamales (Andes): Steamed corn dough parcels (humitas are sweeter; tamales are savory). Confirm fillings and that broths/flour aren't used inside masa wrappers.
• Chipá (Paraguay/Argentina): Cheesy bread/biscuits. While made with cassava/maize flour, critical alert: Some recipes use wheat flour – ALWAYS ask.
• Pan de Choclo (Peru): Sweet corn bread baked in clay pots. Should be gluten-free, but verify no all-purpose flour binders are added.

Enjoy Safely with mm food: While these breads start gluten-free, cross-contamination is common. Verify preparation methods, equipment, and added ingredients.

mm food is your co-pilot: Scan menus with the app to instantly translate dishes to your language AND analyze meal descriptions for gluten and your specific dietary restrictions. Confirm safe choices confidently before ordering. Explore South America's bounty, one safe bite at a time!