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.
Recipe Inspiration:
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:
Carla’s Gluten Free All-Purpose Flour Blend Recipe
In a bowl, whisk together the all-purpose flour blend, potato flour and salt.
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.
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I love lefse and was quite saddened when I had to stop eating it. I can't wait to try this recipe! Thank you!!!
Thank you for sharing your recipes on how to make gluten free bread. In the islands it is very expensive to buy gluten free products, mainly bread.
Vern,
You are very welcome.
Carla
Thank you I will try this . I love tacos and have not had any in years. ( Yes,I know corn is gluten free but I am allergic to corn and wheat.)