Lefse is a holiday tradition I was introduced to when I married into the Carlyle family. Both of my husband Chris’ parents are 50% Norwegian. Therefore, my oldest two children are 25% Norwegian. Grandma Bette has been making Lefse for our family for years at Christmas time. Lefse is a traditional Norwegian flatbread. Each year she would make a big batch and mail it to us to enjoy during Christmas. I still remember the first time I tried it, it was like tasting a piece of heaven. Grandma Bette passed away shortly after Christmas this year, however, she passed on the recipe to Kim (Chris’ sister) and myself. Kim makes it every year for our family. This is a family tradition that I treasure and will pass on to my children and grandchildren too.
For the last three years I have been trying 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 year 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.
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
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 pastry mat or counter. (Works best if you roll out very close to your stove for easy transfer) Keep sprinkling top with flour so you get a the dough rolled out as thin as possible. Turn your rolling pin often to try to form a circle. Loosen all the edges with a spatula. Gently transfer to griddle or frying pan (no oil) heated to medium heat. 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.
If you have success and enjoy this recipe please let me know your comments! Thanks and Merry Christmas!
Mama’s Favorites: Silicone Pastry Mat, Rolling Pin (that is perfect for rolling Lefse) Lefse Grill (note you can make this in a skillet, but if you are going to make a lot, the grill will be a great investment. Look for them at garage sales or buy new.)
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 pastry mat or counter. (Works best if you roll out very close to your stove for easy transfer) Keep sprinkling top with flour so you get a the dough rolled out as thin as possible. Turn your rolling pin often to try to form a circle. Loosen all the edges with a spatula. Gently transfer to griddle or frying pan (no oil) heated to medium heat. 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.
- If you have success and enjoy this recipe please let me know your comments! Thanks and Merry Christmas!