Gluten Free Lefse

by angelaskitchen on December 15, 2008

Gluten Free Dairy Free Lefse

This is how we made lefse this weekend.  It tasted like I remember and the kids really liked it.  I do not have any traditional lefse making tools, but with this method did not find it necessary, however do think a very low edged griddle would make it easier to transfer the dough to the pan without wrinkling.  I will make the next batch on a two burner pancake griddle to take advantage of the low sides and make two lefses at the same time.  They are smaller than you can buy, but did not find that a problem.

Gluten Free Lefse

3 cups cooked, riced potatoes

3 tablespoons Earth Balance Buttery Spread or organic shortening

1 1/2 cups gluten free flour mix (below)

1 tablespoon sugar

2 teaspoons xanthan gum

1 teaspoon unflavored, unsweetened gelatin

1/2 teaspoon salt

1/4 cup unsweetened almond milk

While potatoes are still warm, mix in margarine or shortening.  Allow to cool to room temperature.

Sift together all dry ingredients (do NOT add almond milk at this time).  Mix dry ingredients into cooled potatoes.  Mix well.  Add almond milk and blend well.

On plastic wrap place a ball of dough about the size of an egg.  Place another piece of plastic wrap over dough and roll out dough into a very thin disk.  Remove top piece of plastic. Using bottom piece of plastic wrap gently put top edge of lefse onto rolling pin.  I used the rolling pin to transfer dough to my pan.  Using rolling pin to carefully lay dough on preheated pan, cook lefse until dry with some brown markings on the dough.  Using a thin metal spatula, flip dough over and cook the other side (the second side will have the classic brown spotting marks when cooked through).

Remove lefse from pan and continue to cook the rest of the dough until all the dough is cooked.

Flour mix used:

about 6 cups

about  12 ½ cups

about 18 ½ cups

Finely ground rice flour

2 ½ cups

5 cups

7 ½ cups

Sorghum flour

1 ½ cups

3 cups

4 ½ cups

Corn starch or arrowroot

½ cup

1 cup

1 ½ cups

Potato starch

¾ cup + 2 T

1 ¾ cups

2 ½ cups

Tapioca flour/starch

¾ cup + 2 T

1 ¾ cups

2 ½ cups

Xanthan gum

1 teaspoon

2 teaspoons

3 teaspoons

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