Lefse is a staple at every Norwegian Christmas table. I have been eating lefse with butter and sugar for as long as I can remember. The best is when it is hot off the grill with melted butter and just the perfect amount of sugar. As a child, I remember trying to help my grandma roll out the lefse and put it on the grill. Most of the time, I would end up put a hole in the thinly rolled dough or not be able to get it from the turner onto the grill. Grandma so patiently helped us along and never seemed to be annoyed by our lack of skill. It is an art form in the truest sense. It is not an undertaking for the mediocre baker as it really does take precise skill to make the perfect piece of lefse.
Luke has never been a huge fan of lefse, but I am thinking of trying to make a gluten free version of it anyway. I am thinking that if it turns out well that I might use the recipe as a tortilla of sorts for his tacos, quesadillas, etc. Of course, I better not plan that far ahead since I have no clue if I can even get the lefse to turn out. I believe I have most of my lefse making equipment easily accessible, but I think I will wait for a day that I have a good deal of time before I try to take on such a feat.
Here is the recipe I am going to try for my Gluten Free Lefse
6 cups riced potatoes,( I cook them with the skins on and peel while there are still hot) I also use Russet potatoes, red have too much moisture.
1 tsp. salt 1 1/2 cup gluten free flour( i use Bob;s Red Mill all purpose gluten free flour, or if you want I can send you a couple of mixes recipes you can make, these do.not have rice flour in them. 1 tsp. knox geletin 1 1/2 tsp. Xanthan gum
Mix , I use my Kitchen aid mixer and mix all until it cleans itself off the bowl. It won't clean off as well as regular flour would. also the riced potatoes need to cool real good, usually overnight is what I do and then in the morning let them warm up a little before starting to bake. Make the dough into however big a ball you need that when rolled out will fit your grill. I always put a towel down with wax paper on to put the baked lefse on and cover with another sheet of wax paper and towel. This helps keep lefse from drying out. Oh, and when you roll it out , use gluten free flour to put on your board or wherever you roll it out.