Gluten Free Lefse (Scandinavian or Norwegian Flatbread)
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Lefse is a soft flatbread, similar to a tortilla. This gluten free lefse recipe is no different. It is often made of potatoes, however you may use gluten-free potato buds (see link below for a gluten free brand). There are many different versions of lefse. The Norwegian version is made of flour, usually potato, cream, sometimes lard, and cooked on a griddle. Special tools are usually used to make lefse, even gluten free lefse. Most people use a griddle, a rolling pin cover, and a lefse stick to turn them over. However, if you get creative you can make them with other tools and pans (see Tips section below.) When using fresh potatoes, you need to use a ricer. However, this recipe calls for Potato Buds instead of fresh potatoes. I know not everyone owns a ricer. I will publish a recipe for lefse made with fresh potatoes another day. Meanwhile, enjoy this recipe!
Bring water and butter to a boil in a medium-size saucepan.
Add potato flakes and stir.
Once incorporated, add cream and mix until well combined. Remove from heat and stir until creamy.
Transfer the mixture into a large bowl and knead until smooth. Cover and allow to cool. (You may refrigerate the dough to speed up this process.)
Add flour blend a little at a time and knead or mix until smooth. (It may be a bit difficult to mix. Using a Danish Dough Whisk may make it easier.
Pinch off an egg-size piece of dough (or larger if you have a large lefse griddle) and roll into a smooth ball and repeat with remaining dough. Cover and refrigerate overnight.
When you are ready to make the lefse, spray two large dish towels with water, lay them on top each other, flat, on a counter or kitchen table.
Place a rolling pin sock/cover over your rolling pin and heavily dust a rolling surface with flour.
Dust your rolling pin cover with plenty of flour, and roll each dough ball out as thin as possible into your desired shape. Ideally, you want the dough to be sheer.
Preheat grilling pan to 475°F.
Using a lefse stick or other stick, slide it under the center of a lefse and transfer to the grilling pin, by laying half of the lefse onto the grill and rotate the stick to unroll the the other half of the lefse onto the grill.
Just like homemade tortillas they will form brown areas on the bottom. If you have rolled your lefse thin enough you may be able to see these brown areas through the dough. Once brown areas show up, using the lefse stick carefully turn the lefse over. Use the same method as above to turn the lefse over. Lift it from the entire center using the stick and allow half to lay on the grill and rotate the stick until the entire lefse is on the grill. Cook for about 30 seconds.
Lift the lefse using the stick and transfer it to between the two moistened towels to keep moist.
Repeat the grilling process until you have about 4 lefse cooked. Then fold them in quarters (2 folds), stack them on top of each other, wrap them in wax paper or parchment paper, and set them aside. If you enjoy thicker lefse, you may not be able to fold them. Instead, layer them between sheets of wax or parchment paper slightly fold the stack in half and store in an air-tight container in the refrigerator.
Continue the above steps all of the dough is used. Refrigerate the wrapped packages until ready to serve. Serve buttered and add cinnamon and sugar to the inside, jam, or whatever you desire.
You may use an electric skillet instead of griddle, a frosting spatula wrapped in masking tape instead of lefse stick (be careful not touch the grill with it, though), and a clean child's knee-high sock with the foot cut off instead of a pie cover/sock. These are just some ideas in case you need them.