Gluten free lefse = good stuff!
Ryan even said he likes it better than the real deal. I tried making it for the first time tonight and while it wasn’t an ultimate success, it was pretty dang good. Imagine horribly wonky circles and you will understand what I am taking about. But really, who cares if it looks a little goofy as long as it tastes good. This is the recipe I basically followed, but I made some changes to it.
Gluten Free Lefse
3 cups cooked, riced potatoes (I used instant potatoes, which I made according to the box except I didn’t add the milk to it)
3 tablespoons Earth Balance Buttery Spread or organic shortening (I used 3 tbsp. butter when I was making the instant potatoes so I didn’t add more butter)
1 1/2 cups gluten free flour mix
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 (omit this if you used the instant potatoes). 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 (used my lefse grill). 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 (I used my lefse stick), 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 (grill) and continue to cook the rest of the dough until all the dough is cooked.
Side note: I am going to make this again tomorrow, but first, I am going to follow the comment of a lady on the blog I found the recipe and am going to go buy a tortilla press. The hard thing about gluten free doughs is that they can be really hard to work with. Rolling them with rolling pin was difficult and I think the tortilla press will really help. The lefse will be much smaller than my grandma’s, but I think because of the difficulty of working with gluten free products, it will be better for them to be smaller.