Lefse
Lefse is a popular treat for many families in the Red River Valley around Thanksgiving and Christmas. Enjoy our gluten-free take on this traditional Norwegian soft crepe.
Gluten-Free Lefse
Serve buttered, plain or with sugar.
Ingredients
- 1 cup water
- 1 cup Milk or unsweetened milk alternative (rice milk, soy milk, etc)
- 2 Tablespoons Oil
- 1 cup Mehl's Gluten-Free All-Purpose Flour
- 2 cups potato flakes make sure and use dairy-free if you want dairy-free lefse
- 1/2 cup rice flour any gluten-free starch
- wax paper parchment paper or plastic wrap
Instructions
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Make two wax paper sheets about 12" x 12".
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Add liquid ingredients to mixing bowl first, then add dry ingredients.
Mix well until dough gets nice and thick.
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Create 2" dough balls until all dough is used up.
Roll dough balls in starch until fully covered.
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Heat up a large non-stick frying pan to medium high heat with a little non-stick spray.
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Take a sheet of wax paper and sprinkle a tablespoon of starch on center.
Place a dough ball on top of starch, press down on ball to flatten, and sprinkle a little more starch on top.
Place second piece of wax paper over top of dough ball.
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Use a rolling pin to roll out dough until it is about six to seven inches in diameter. Be careful not to roll it too thin, or too thick. (Practice makes perfect!)
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Remove top wax paper, and flip rolled out dough into pan. Use a non-metal, heat resistant spatula to flip lefse after it cooks for about ten to fifteen seconds.
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Remove from griddle and cool flat on clean dish towels before storing or eating.
Recipe Notes
- Store finished lefse with a small piece of wax paper in between each lefse sheet. Wrap with plastic wrap and freeze for long term storage, or refrigerate for short-term storage.
- Heat lefse up for ten to thirty seconds in microwave (longer if frozen, shorter if refrigerated) to soften it for rolling when ready to use.
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