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.
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
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
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!