The simple pleasure of enjoying traditional foods like lefse can often feel like a distant memory for those of us living gluten free. Many readers have asked for a gluten free lefse recipe over the years, and it’s been on my too-long to-do list, but I was determined to answer them.
With the help of gfJules Flour, renowned for its ability to mimic the texture of traditional wheat flour without any grittiness, I knew we could recreate the magic of lefse in a gluten-free form.
I’m delighted to offer a gluten-free lefse recipe that captures the essence of the original while meeting the dietary needs of those with celiac disease or gluten sensitivity.
This gluten free lefse dough rolls out seamlessly, cooks to perfection, and delivers the signature softness and pliability that lefse is known for.
What is Lefse?
If you don’t know lefse, it’s a beloved Scandinavian flatbread which holds cultural significance and is cherished for its soft, pliable texture and comforting, simple taste that goes with so many sweet and savory dishes. To the uninitiated, lefse could best be described as a hearty flatbread, similar to a tortilla or crepe, but with more of a chew.
Lefse can be served warm or cold, and is often served with butter, sugar, cinnamon, or even savory fillings like smoked fish, meats and cheeses.
Despite the predominance of the potato ingredient in lefse recipes, much like potato gnocchi, lefse also contains wheat flour, making it off-limits for those who must adhere to a gluten-free diet.
As a passionate advocate for compromise-free gluten free living and also a lover of traditional cuisines, I understand the importance of finding alternatives that allow everyone to enjoy their favorite foods without compromise.
I’m thrilled to share a gluten-free lefse recipe that brings back the joy of this cherished treat to those who have been missing it and those for whom it will become a newfound favorite flatbread. (And yes, I also have a gluten free gnocchi recipe!)
Living with celiac disease or gluten sensitivity shouldn’t mean sacrificing the joy of beloved foods like lefse. With a bit of creativity, determination, and the right ingredients like gfJules flour, we can recreate traditional favorites in an inclusive way.
I’m honored to bring this gluten-free lefse recipe to the table, knowing that it will bring smiles, satisfaction, and a sense of connection to those who have been longing for a taste of home.
Gluten Free Lefse Recipe
Gluten Free Lefse Recipe
This gluten-free lefse recipe offers a taste of Scandinavian comfort with its soft, pliable texture and mild flavor.
Ingredients
- 1 3/4 cups peeled, cooked, and riced boiling potato* (like Russet), very lightly packed & still hot
- 4 teaspoons (11 grams) + 1/3 cup (45 grams) gfJules Gluten-Free All-Purpose Flour
- 2 Tablespoons butter or vegan butter sub (like Earth Balance Buttery Sticks)
- 2 Tablespoons milk or heavy cream (coconut cream works well)
- scant 3/4 teaspoon table salt
- 1 teaspoon granulated sugar
Instructions
- In a large bowl, stir together the hot riced potatoes, 4 teaspoons of gfJules Flour, butter, cream or milk, salt, and sugar, mixing gently just until well combined. The hot potatoes will melt the butter, so stir until the butter is melted and incorporated.
- Refrigerate the mixture for 3 hours, or overnight. This will make the lefse easier to roll out.
- Gently but thoroughly fold in the remaining 1/3 cup of gfJules Flour. If the mixture is crumbly and not holding together, stir in more cream or milk, 1 tablespoon at a time until the mixture holds together well but isn't wet and sticky.
- Preheat a lefse griddle or a large non-stick skillet to 375°F, or preheat a skillet over medium heat.
- Divide the dough into 8 pieces about the size of golf balls and cover them with a clean kitchen towel or oiled plastic wrap to prevent them from drying out.
- Working with one ball of dough at a time, flatten and gently roll each into a 4" circle on a well-floured work surface (use gfJules Flour). Use a few quick, gentle strokes with a floured rolling pin to roll it each circle to about 1/8- 1/16" thick. The lefse will be fragile, so proceed with care.
- Using a large, flat spatula, carefully flip the lefse onto the griddle or into the skillet. Cook on one side until speckled with brown spots; this should take about a minute. Flip the lefse over, and cook the other side until it's flecked with brown, about 1 minute. Transfer the cooked lefse to a parchment-lined baking sheet or large plate.
- Repeat with the remaining dough. Place pieces of parchment paper between each lefse as you stack them on the plate to prevent them from sticking. Cover the lefse with a clean kitchen towel to keep them warm.
- Serve lefse warm or at room temperature, spread with softened butter and rolled into a cylinder or folded into quarters. Add sugar, jam, or cinnamon sugar for a sweet treat.
- Store lefse flat, wrapped in plastic, for several days at room temperature; freeze for longer storage.
Notes
*Another option is to boil potatoes and simply mash lightly with a fork, then fluff. Don’t be afraid to use lots of gfJules Flour when rolling out the lefse. Flour both the work surface and the top of the dough before you roll the lefse out. Do not oil the griddle or skillet when cooking the lefse as that will make them soggy.
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 184Total Fat 11gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 6gCholesterol 33mgSodium 425mgCarbohydrates 14gFiber 1gSugar 2gProtein 7g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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