Fast to mix up and easy to handle dough, this gluten free dairy free lefse is truly a treat. The dough’s richness is the key to this flatbread. Roll thin to use as wraps or tortillas and roll thick for flatbread to cook on a pizza stone. Included are also dairy substitutions as well as an entirely different recipe.
A member asked me to create recipes using potato flour because she had a bag that she purchased in error. She wanted potato “starch” which is light, airy, and pure white in color. Potato flour is sticky and gummy once wet and is light yellow in color.
To make this recipe, I altered my Dairy Gluten Free Lefse Recipe (which calls for dry potato flakes instead of potato flour).
Link You’ll Need:
Gluten Free Dairy Free Lefse
- 1/2 cup Carla’s Gluten Free All-Purpose Flour Blend Recipe plus 1/4 cup for kneading + 1/3 cup for dusting (already contains gum)
- 1/2 cup potato flour – light yellow in color not potato starch
- 1/2 teaspoon fine salt
- 3/4 cup boiling water
- 2 tablespoons organic refined coconut oil melted (or unsalted butter)
- 1/4 cup full-fat coconut milk I used 18% fat (or light or heavy whipping cream)
Place about a 14-inch long sheet of wax paper on the counter next to your stove on which you will place the cooked lefse.
In a bowl, whisk together the all-purpose flour blend, potato starch, and salt.
Add the boiling water and melted coconut oil. Stir to combine.
Pour in the coconut milk and stir until the dough absorbs all of the liquid.
Dust a non-stick surface (like a silicone baking mat) with 1/4 cup of the all-purpose flour blend. Add the dough on top of the flour and knead it all into the dough.
Cover a rolling pin (I used a marble rolling pin) with a rolling pin sock and generously dust with the all-purpose flour and gently rub into the sock.
Scoop off a heaping 1/8 cup (about 2-1/2 to 3 tablespoons) of dough. Roll out into a circle as thin, almost as thin as possible.
Preheat an ungreased skillet to about medium-high (8/10) or for thick flatbread, preheat an oven to 500°F with a pizza stone on the center rack for at least 20 minutes.
You can either roll out all 10 lefse, layering between sheets of wax paper or roll one at time and fry them all at once.
Lift the rolled out lefse in your hand and plot into the preheated skillet.
Fry the lefse about 30 seconds on the first time or until spots of brown show up. The dough will most likely bubble up, but it quickly deflates once removed from the stove. Flip over to the other side using a spatula and fry about 15 more seconds or until brown spots appear. If frying one at a time, remove the skillet from the burner and set aside but leave on the heat while you roll your next lefse. Then, return the skillet to the hot burner for about 30 seconds before frying your next lefse.
Once a lefse is fried, fold in half and then in half again. Place on one side of the wax paper and fold the paper over to keep in the steam.
Use lefse to serve in place of bread, tortillas, and other wraps.