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Gluten Free Lefse

It took me three years to convert Grandma Bette’s recipe to gluten free so that Lexie and I can enjoy it too. The first year and second year it did not get Grandma Bette’s seal of approval. She said it was good but too dry. This final recipe, she said I nailed it by adding a little more butter and a little less flour. It is tricky to make, but with a lot of tender loving care and patience you too can enjoy making lefse part of your family tradition. Thank you Grandma Bette for sharing your family’s most treasured recipe with me.  Grandma Bette is no longer with us, but I am so happy her traditions have been passed down to us and that we can remember her is such a sweet way every Christmas.

gluten free lefse

You can eat this however you like. In our family we open it spread it with butter and sprinkle with cinnamon and sugar. I like mine best with butter and homemade strawberry jam. Just roll it up and eat.

Expect to have the first couple be not so pretty or not turn out. By the time you get to the last few they will be perfect.

Gluten free lefse

Gluten Free Lefse


Ingredients:

4 medium Yukon Gold potatoes

6 Tbsp. butter or dairy free margarine
1/4 cup Mama’s Almond Blend Flour
1/2 tsp. xanthan gum

1/4-1/2 cup additional Mama’s Almond Blend Flour

Directions:
Boil potatoes with salted water until well done. Drain off liquid and leave cover off to release steam. Add butter or margarine. Mash thoroughly. Cool to room temperature, stirring occasionally.

When cool mix together 1/4 cup flour with 1/2 tsp. xanthan gum. Mix into potatoes with potato masher until well combined. Continue to add just flour, just enough to so the dough holds together when you squeeze some in your hand. (I added about 1/3 cup more, you will have to eyeball it)

Take a ball the size of a walnut and roll out on a well floured piece of wax paper.  (Works best if you roll out very close to your stove for easy transfer) Sprinkle top with flour so you get a the dough rolled out as thin as possible. Place a piece of wax paper on top of dough and roll out as thin as possible.  Turn your rolling pin often to try to form a circle. Gently peel back top layer of wax paper.  Gently transfer to griddle or frying pan (no oil) heated to medium heat, gently flipping over, keeping wax paper in tact.  Then gently pull back top layer of wax paper. When it is slightly brown and starts to bubble flip over. When lightly browned, fold into fourths and place under dry cloth. Dust off skillet each time with towel to remove excess flour. You should be able to roll out 1 Lefse while the other one is cooking. I had to small pans going at the same time to speed up the process. Adjust heat as necessary to keep from burning.

Note: If your potatoes are larger than medium you will need 2-3 Tbsp. extra butter and a bit more flour.

If you have success and enjoy this recipe please let me know your comments! Thanks and Merry Christmas!

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13 Comments

  1. That looks incredible, Rachel! Yay on finally achieving success! :-) Shirley
  2. Michelle December 2, 2014 at 1:57 am
    Can you please tell me how to print the recipes on your blog? I don't see a place to do this. Thank you so much and thank you for the great recipes. My daughter is also Gluten Free.
    • Gluten Free Mama December 8, 2014 at 6:02 pm
      At the bottom of the page there should be a recipe card. Click print. We just switched to wordpress via blogger because Blogger didn't have this tool. We have been updating the posts to include this as quickly as possible, but not all of the older posts have this option yet.
  3. ConnieG December 2, 2014 at 6:21 am
    Thanks!!
  4. Ali the Skinny GF Chef December 2, 2014 at 2:06 pm
    I have a ton of leftover mashed potatoes from Thanksgiving! Making this tonight. Thanks!
    • Gluten Free Mama December 8, 2014 at 6:01 pm
      Hope it turned out! Depending on what you put in your regular mashed potatoes could alter the flavor a little, as we only use butter and salt, but I am sure it will still taste great. Hope you had success!
  5. corinne December 9, 2014 at 10:27 pm
    Have you ever figured out norwegian pancakes with your flour
  6. Suzanne December 20, 2014 at 11:53 pm
    This looks sooo good! I've been wanting lefse all season as I've been seeing it at bake sales!
  7. Karen December 21, 2014 at 4:32 am
    I'm so excited that you posted this. I seriously thought I would never have lefse again. I tried just substituting GF flour but it was thick and just tasted yucky, so I'm very hopeful to try this and still be a part of all of the traditions this year. Thank you, at least for giving me hope to try again. ;) Merry Christmas!
    • Gluten Free Mama December 21, 2014 at 5:39 am
      I hope you enjoy it! Remember the first one in the pan is always a mess....and then it gets easier and easier. :)
  8. Sue September 27, 2015 at 2:35 pm
    Just tried making them with rice flour. Didn't get great results. I am allergic to tree nuts so can not use the almond butter.
    • Gluten Free Mama September 28, 2015 at 11:44 am
      Yeah, I don't imagine they turned out well with just straight rice flour. In gluten free baking you really need to have a mixture of at least three flours with one of them being a starch or they just won't turn out with the right consistency or texture. If you can't use my almond blend you could try another top quality flour blend. Maybe try Namaste. They do not use nuts.
  9. Linda February 18, 2017 at 11:00 pm
    Tried making dairy free lefse today using crisco and they turned out flavorless. No surprise so we may get some butter flavored crisco or margarine. Also the 2nd side will not brown. My son was doing this and he had to add a lot of flour to get them to roll out, so there was a heavy coat of flour. Maybe more crisco or margarine will help this, too. We're in a very humid place, Kauai, which is zone 13 for gardeners.

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