Gluten Free Lefse

Gluten Free Lefse

Okay, so there's no nutritional value to figuring out how to make lefse gluten free, but wow, it's awesome to be able to have this traditional Norwegian holiday treat!

I used to make traditional lefse with my Grandma and it now stands as a time of great memories I will cherish forever.  I channel her as I'm making it now that she's in spirit form and can feel her right along side of me, coaching me on making the edges smooth and round.

Figuring out a workable gluten free solution has been a work in progress, as you can imagine.  Rolling potatoes until they are paper thin doesn't work so well minus the gluten that holds it together!

Here's how I do and it, even thought they are smaller, thicker, and not nearly as beautifully round, we still get to partake in this traditional treat.  I'm sure year after year my recipe will improve, but at least I know the tradition can continue!


Gluten Free Lefse

6 1/2 cups Betty Crocker potato buds (you can go through the whole ricing the potatoes, but making them gluten free is hard enough.  Plus, my goal isn't "healthy" per se.  It's to be able to eat lefse, so I cut a few corners)

6 1/2 cups boiling water

3/4 cup whipping cream

2 sticks butter

2 teaspoons salt

2 Tablespoons sugar

6 Tablespoons xanthan gum

4-4 1/2 cups gluten flour plus more for rolling.

Put buds in a large bowl, cut up butter and lay on top.  Sprinkle the sugar, salt, and xanthan gum on top.  Pour water on top and mix.  Add cream.  Refrigerate this overnight.  When ready to make, allow the potato mix to come to room temperature and add the flour by hand.  

I make golf ball sized balls, and let the batter be a little stickier than normal, so you'll have to drizzle water, or adjust the flour to get the right consistency.  It sticks to the hand just a bit.  

I roll these balls one at a time between two floured sheets of wax paper and fry on a lefse griddle.  The video gives a better demonstration to see how it's done.

The gluten free lefse is best eaten within a day or two, as each day since making it gives it a chance to dry out, which it does far quicker than regular lefse.  I store in a baggie.  I can usually freeze lefse but with gluten free, once the moisture hits it, it tends to fall apart OR stick together.  Gluten free is still a bit of a challenge, but you could try storing it between sheets of waxed paper and then freezing it.  

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