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Every once and a while we stumble upon a recipe that we’d love to run home and bake immediately, and with the holidays just around the corner, it’s important to remember to adapt these recipes so the whole family can enjoy them. Those who need to eat gluten-free can often feel left out when the baked goods pop out of a warm oven, however Wendy Wight, Norwegian American Weekly recipe contributor, included this gluten-free lefse recipe in the most recent issue and we thought we’d share.

Gluten-Free Potato Lefse

5 lbs of potatoes
3/4 cup of butter
1 Tbsp. sugar
2 cups gluten-free flour blend
1 Tbsp. Xanthum gum
1 Tsp. Knox unflavored gelatin
Coconut flour

First Day: Peel potatoes and cut into large chunks. Cook in heavily salted water until tender. Drain off water, remove lid and return to burner to dry out any excess moisture in the bottom of the pan. Rice the potatoes into a large mixing bowl. While still hot, add the room temperature butter and 1 Tbsp sugar and blend well. Cover with a dish towel and put in a cool place overnight. Do not refrigerate.

Second Day: Bring potato mixture to room temperature. Measure out 8 cups of potatoes (all or most of the potatoes). In a small bowl, using a wire whisk, blend the Gluten-free flour blend, Xanthum gum, and Knox unflavored gelatin.
Using a pastry cutter or 2 knives, break up the potatoes, then sprinkle the flour mixture over the top and work it into the potatoes with the pastry cutter. Finally, using your hands finish mixing until it sticks together and leaves the sides of the bowl, kneading somewhat to form a smooth dough – similar to making a pie crust. Divide the balls for the size of lefse you want (1/3 cup is average).

To flour the board and rolling pin, mix equal parts Tapioca starch and Coconut flour. Then roll out the lefse (thin) on the floured board. Bake on a griddle at approximately 450-475 degrees (both sides). Remember that gluten-free lefse needs to be baked at a higher temperature and will only get light golden in color – if you leave it on the griddle for too long it will get dry and crispy. Place baked lefse on a towel and cover with another dish towel until cool. Allow lefse to cool completely before packaging or storing in the refrigerator or freezer. If desired, top lefse with a equal parts sugar/butter/cinnamon mixture prior to eating.

We’d love to know do you  have a favorite Norwegian holiday recipe? Or a recipe that’s been passed down through family that’s become a traditional to make around the holidays?