Gluten-free bread is either overpriced or a piece of cardboard — sometimes both. Ever since my mum hopped on the gut health trend, she’s stocked our cupboards with bone broth, Woolies’ “free from” range, and collagen gummies. But last Sunday I managed to pull her from the wholefood aisle and into Willagee, where we visited Venezuelan restaurant Pantano Bar, for food that promises to keep your tummy happy and heart full.
Arepas are made of corn and are entirely gluten-free, and here they are used as an alternative to burger buns. We tried the signature Pantano arepa ($24). The crispy corn buns sandwiched the chorizo patty and the cheesy sauce flooded through each bite. They stuff the burger with miniature fried string chips. This is the type of gluten-free burger I can get around.
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