Gluten Free Lefse Recipe
This gluten-free lefse recipe offers a taste of Scandinavian comfort with its soft, pliable texture and mild flavor.
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Servings: 8 gluten free lefse
Calories: 184kcal
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.
Nutrition Facts
Gluten Free Lefse Recipe
Serving Size
1
Amount per Serving
Calories
184
% Daily Value*
Fat
11
g
17
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
6
g
Cholesterol
33
mg
11
%
Sodium
425
mg
18
%
Carbohydrates
14
g
5
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
** 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.