Lefse is a beloved traditional Norwegian flatbread that’s soft, buttery, and perfect for rolling with sweet or savory fillings. Usually made with wheat flour, it can be tricky for those avoiding gluten. That’s why we’ve crafted a gluten free lefse recipe that keeps all the authentic flavors and textures without the gluten.
Our recipe uses a blend of gluten free flours to create a tender, pliable dough that cooks up beautifully on a griddle. Whether you’re new to lefse or looking for a reliable gluten free version, this recipe makes it easy to enjoy this Scandinavian classic at home. Let’s dive in and bring a taste of Norway to your kitchen without compromising your dietary needs.
Ingredients
To make our gluten free lefse soft and flavorful, we carefully select a combination of dry and wet ingredients that replicate the traditional texture and taste. Here is everything we need to prepare this delightful gluten-free Norwegian flatbread.
Dry Ingredients
We use a blend of gluten-free flours to ensure the dough is pliable and cooks evenly on the griddle.
- 1 cup gluten-free all-purpose flour (ensure it contains xanthan gum for binding)
- ½ cup potato starch (for tender texture)
- ¼ cup tapioca flour (adds elasticity)
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
| Ingredient | Quantity | Purpose |
|---|---|---|
| Gluten-free all-purpose flour | 1 cup | Base structure |
| Potato starch | ½ cup | Tenderness |
| Tapioca flour | ¼ cup | Elasticity |
| Granulated sugar | 2 tablespoons | Light sweetness |
| Baking powder | 1 teaspoon | Slight lift |
| Salt | ½ teaspoon | Enhances flavor |
Wet Ingredients
The wet ingredients add moisture and richness to the dough making it soft and easy to roll.
- 1 cup mashed potatoes (preferably russet, cooled)
- 3 tablespoons unsalted butter (melted and slightly cooled)
- Approximately ½ cup whole milk (add gradually to achieve dough consistency)
- 1 large egg
Optional Add-Ins
To enhance flavor or add texture, we can incorporate these optional ingredients:
- 1 teaspoon vanilla extract (for subtle sweetness and depth)
- Butter or ghee (for brushing the cooked lefse making it extra buttery)
- Cinnamon or cardamom (sprinkle lightly for a warm aromatic twist)
Equipment Needed
To make Gluten Free Lefse successfully, having the right equipment is essential. We recommend gathering the following tools to ensure smooth preparation and authentic results.
- Potato Masher
Use this to mash the potatoes until they’re smooth and lump-free. This is crucial for a tender dough base.
- Mixing Bowls
Have at least two: one for dry ingredients and another for wet ingredients. This keeps the mixing process organized.
- Measuring Cups and Spoons
Precise measurement ensures the correct ratio of gluten-free flours and liquids, vital for texture and rollability.
- Rolling Pin
A lightweight rolling pin helps roll out the dough thinly and evenly without tearing.
- Lefse Stick or Spatula
This special tool or a thin spatula helps flip and transfer the fragile lefse without damage.
- Griddle or Large Flat Skillet
For even cooking, use an electric griddle or a heavy-bottomed skillet heated to medium. It should provide consistent low to medium heat.
- Pastry Cloth or Parchment Paper
A pastry cloth dusted with gluten-free flour prevents sticking while rolling out the dough.
| Equipment | Purpose |
|---|---|
| Potato Masher | Mash potatoes smoothly |
| Mixing Bowls | Separate blending of ingredients |
| Measuring Tools | Accurate ingredient measurement |
| Rolling Pin | Roll dough thinly and evenly |
| Lefse Stick/Spatula | Flip and handle delicate lefse |
| Griddle/Skillet | Cook lefse evenly with controlled heat |
| Pastry Cloth | Prevent dough from sticking during rolling |
Having these tools ready will make our Gluten Free Lefse Recipe approachable and enjoyable, allowing us to focus on crafting that perfect, authentic flatbread every time.
Prep Work
Before we dive into rolling and cooking, proper Prep Work sets the stage for perfect gluten free lefse. Let’s ensure the dough is just right for a tender, authentic flatbread.
Preparing the Dough
We start by combining our dry ingredients in a large mixing bowl: gluten-free all-purpose flour, potato starch, and tapioca flour. These blend together to create the right texture for the dough. In a separate bowl, we mash hot potatoes until smooth and lump-free. Next, we add melted butter and milk to the potatoes, mixing gently but thoroughly. Then, we gradually incorporate the dry ingredients into the wet mixture, stirring as we go to form a soft dough. If desired, we add a touch of vanilla extract or spices like cinnamon or cardamom for subtle flavor enhancements.
| Ingredient | Measurement | Preparation Note |
|---|---|---|
| Gluten-free all-purpose flour | 2 cups | Sifted |
| Potato starch | 1/2 cup | |
| Tapioca flour | 1/2 cup | |
| Mashed potatoes | 2 cups | Hot and smooth |
| Melted butter | 1/4 cup | Slightly cooled |
| Milk | 1/2 cup | Whole or 2% |
| Vanilla extract (optional) | 1 tsp | For added sweetness |
| Cinnamon or cardamom (optional) | 1/2 tsp | Ground, adjust to taste |
We recommend using a lightweight rolling pin and a pastry cloth dusted with gluten-free flour to prevent sticking during rolling.
Resting the Dough
Resting is key for the dough’s elasticity and flavor. After mixing, we cover the dough tightly with plastic wrap or a damp kitchen towel. Then, we let it rest at room temperature for at least 30 minutes. This rest period allows the flours to hydrate fully and the dough to relax, making it easier to roll out thinly without tearing.
If desired, we can refrigerate the dough for up to 2 hours to firm it slightly, which can help when rolling a larger batch. Always bring cold dough back to room temperature before rolling for best results.
Rolling and Shaping Lefse
Rolling and shaping gluten free lefse requires a gentle touch and the right techniques to maintain its delicate texture. In this section, we’ll guide you through the essential steps to roll out and handle the dough without tearing or sticking.
Rolling Techniques for Gluten Free Dough
To achieve that signature thinness for gluten free lefse, we recommend these precise rolling steps:
- Dust your rolling surface thoroughly with gluten free flour blend or potato starch. This prevents sticking without altering dough texture.
- Divide the dough into golf-ball-sized portions for easier handling.
- Lightly flour your rolling pin before beginning to roll. A lightweight, evenly balanced rolling pin works best.
- Roll each portion from the center outward using even pressure to maintain a circular shape.
- Aim for a thickness of 1/16 inch (about 1.5 mm). Too thick will result in dense lefse; too thin increases tearing risk.
- If the dough shows signs of sticking or tearing, pause and lightly dust both the dough and rolling pin again.
- To check thickness, hold the lefse up to a light source: you should see a faint glow through the dough.
- Use a round cookie cutter or lid just larger than the rolled dough to trim the edges for a uniform shape.
Maintaining a relaxed dough temperature helps with rolling: if the dough gets too warm and sticky, pop it into the fridge for 10–15 minutes before continuing.
Using a Lefse Stick or Spatula
Handling the soft and delicate gluten free lefse requires specific tools to flip and transfer without damage:
- Preheat your griddle or skillet to medium-high for an ideal cooking surface.
- Use a wide, thin lefse stick or a flexible spatula to gently lift the lefse.
- Slide the tool carefully under the lefse starting from the edge moving towards the center, minimizing folds or wrinkles.
- Once flipped, cook for about 30–45 seconds on each side until light golden speckles appear.
- Transfer the cooked lefse onto a clean towel or wooden board, stacking each with parchment or clean cloth to prevent sticking.
- Avoid using tongs or thick utensils which can tear the lefse or cause uneven cooking.
| Tool | Purpose | Tips |
|---|---|---|
| Lefse Stick | Lifting and flipping | Thin and flexible; slide gently under lefse |
| Spatula | Flipping and moving | Use wide thin spatula for even support |
| Rolling Pin | Rolling dough evenly | Dust lightly; use lightweight type |
With these rolling and handling techniques, our gluten free lefse will form perfect thin circles, ready for delicious cooking and serving.
Cooking Lefse
Cooking gluten free lefse requires careful attention to temperature and timing to achieve its signature soft, tender texture. Let’s guide you through the essential steps for heating and cooking perfect lefse.
Heating the Griddle or Pan
To cook gluten free lefse properly, preheat your griddle or large flat skillet to a medium-high setting—approximately 375°F (190°C) works best. A consistent, even heat is crucial to cook the lefse evenly without burning.
- Use a dry, clean surface—no oil or butter needed before cooking.
- Test the temperature by sprinkling a few drops of water onto the griddle. The water should sizzle and evaporate immediately.
- If using an electric griddle, setting the temperature dial will help maintain steady heat throughout cooking.
- For stovetop cooking, heat the pan on medium-high and adjust based on lefse’s cooking behavior.
Proper preheating ensures the gluten free lefse cooks quickly to a soft golden brown, preserving its delicate texture.
Cooking Time and Tips
Each lefse cooks fast, generally about 45-60 seconds per side. Here’s how to handle the cooking phase:
| Step | Timing | Notes |
|---|---|---|
| First Side Cooking | 45-60 seconds | Look for bubbles forming before flipping. |
| Flip and Cook | 45-60 seconds | Cook until light golden spots appear. |
| Rest after Cooking | A few seconds | Let rest on a clean cloth to avoid drying. |
Important tips:
- Use a lefse stick or thin spatula to flip gently and prevent tearing.
- Keep the next dough rounds covered with a damp cloth to preserve moisture.
- If the lefse cooks too fast or burns, lower the heat slightly.
- For best softness, brush cooked lefse lightly with melted butter and roll or fold while warm.
By monitoring the griddle temperature closely and cooking each lefse swiftly yet thoroughly, we ensure each piece is soft, flexible, and bursting with authentic flavor.
Serving Suggestions
To fully enjoy our Gluten Free Lefse, we recommend serving it warm and fresh off the griddle whenever possible. Here are some flavorful and classic ways to enhance your lefse experience:
Traditional Toppings and Fillings
- Butter and Sugar: Spread a generous layer of softened butter on the hot lefse. Sprinkle with granulated or brown sugar for a simple yet indulgent treat.
- Cinnamon Sugar: Combine cinnamon and sugar for a warm, aromatic topping that complements the slight sweetness of the lefse.
- Savory Fillings: Try thinly sliced smoked salmon or cured meats with a smear of cream cheese or sour cream for a Nordic-inspired appetizer.
- Jam or Preserves: Spread your favorite gluten-free berry jam or preserves for a fruity contrast that brightens the palate.
Rolling and Serving Ideas
We suggest rolling the lefse with your chosen filling and slicing it into bite-sized pinwheels for easy serving at gatherings or festive occasions. Alternatively, fold it into quarters and enjoy it like a soft tortilla wrap for a quick snack.
Pairing Beverages
- Coffee or Tea: Lefse pairs beautifully with a warm cup of coffee or black tea, enhancing its comforting qualities.
- Mulled Wine or Cider: For festive meals, a spiced mulled wine or apple cider complements the subtle spices in gluten-free lefse.
Storage Tips for Serving Later
If serving later, wrap lefse tightly in plastic wrap or foil to retain moisture. Reheat gently on a warm skillet for about 20 seconds per side, covered with a clean towel to keep softness.
| Serving Suggestion | Description | Ideal Occasion |
|---|---|---|
| Butter and Sugar | Classic sweet topping | Everyday snack |
| Cinnamon Sugar | Sweet with warm spice | Holiday treats |
| Smoked Salmon and Cream Cheese | Savory, Nordic flavor profile | Appetizers or brunch |
| Jam or Preserves | Fruity and sweet | Breakfast or dessert |
| Rolled Pinwheels | Filled and sliced into bite-sized portions | Parties or gatherings |
“The perfect gluten-free lefse is a versatile base for both sweet and savory creations. Whether you prefer a traditional touch or a modern twist, serving it warm maximizes its soft, buttery flavor and texture.”
By experimenting with these Serving Suggestions we can enjoy the authentic taste of Norway while catering to gluten-free needs with ease and confidence.
Storage and Make-Ahead Tips
Proper storage and thoughtful make-ahead preparation ensure that our Gluten Free Lefse stays soft and flavorful, ready to enjoy whenever we desire.
Storing Gluten Free Lefse
- Allow the lefse to cool completely on a wire rack to prevent condensation and sogginess.
- Stack the cooled lefse with a layer of parchment paper or wax paper between each piece. This prevents them from sticking together.
- Place the stacked lefse in an airtight container or resealable plastic bag.
- Store at room temperature if consuming within 1-2 days. For longer storage:
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | 1-2 days | Keep in airtight container |
| Refrigerator | Up to 1 week | Ensure container is sealed tightly |
| Freezer | Up to 3 months | Thaw gently to retain softness |
Freezing and Thawing Instructions
- To freeze gluten free lefse, wrap individual pieces tightly in plastic wrap before placing them in a freezer-safe bag.
- When ready to use, thaw lefse overnight in the refrigerator or at room temperature for a few hours.
- Once thawed, warm the lefse gently on a griddle or skillet over low heat to restore pliability and aroma.
Make-Ahead Preparation
- Prepare the dough up to 24 hours in advance. After mixing and resting, cover tightly with plastic wrap and refrigerate.
- Before rolling, allow the dough to come to room temperature for easier handling.
- Cook lefse and store as described above to streamline serving on special occasions or busy days.
Reheating Tips
- Reheat gluten free lefse quickly on a warm griddle or non-stick skillet over low to medium heat.
- Cover lightly with foil or a clean kitchen towel to maintain moisture and softness.
- Avoid microwaving for long periods to prevent drying or toughening.
“The key to enjoying gluten free lefse after storage is gentle warming and careful handling to preserve its tender, authentic texture.”
Using these Storage and Make-Ahead Tips helps us keep our Gluten Free Lefse fresh and delicious, making it convenient to savor this Scandinavian classic anytime.
Conclusion
Gluten-free lefse opens the door to enjoying a beloved Norwegian tradition without compromising dietary needs. With the right ingredients, tools, and techniques, we can create soft, tender flatbreads that capture the authentic flavors and textures of classic lefse.
Whether served sweet or savory, this versatile recipe allows us to share a special homemade treat with family and friends. Embracing gluten-free lefse means preserving cultural heritage while adapting to modern lifestyles—making every bite a delicious celebration.
Frequently Asked Questions
What is lefse and why is it popular in Norway?
Lefse is a traditional Norwegian flatbread known for its soft, buttery texture. It’s popular for its versatility and cultural significance, often served with sweet or savory toppings.
Can lefse be made gluten-free without losing its authentic taste?
Yes, by using a blend of gluten-free flours like potato starch and tapioca flour, lefse retains its soft texture and authentic flavor while being safe for gluten-free diets.
What are the key ingredients in gluten-free lefse dough?
The dough includes gluten-free all-purpose flour, potato starch, tapioca flour, mashed potatoes, melted butter, and milk. Optional ingredients like vanilla or spices can enhance flavor.
What equipment is needed to make gluten-free lefse?
You’ll need a potato masher, mixing bowls, measuring tools, a lightweight rolling pin, a griddle or skillet, a lefse stick or spatula, and a pastry cloth or parchment paper.
Why is resting the dough important before rolling lefse?
Resting hydrates and relaxes the dough, improving elasticity, which helps achieve thin sheets without tearing during rolling.
How thin should gluten-free lefse be rolled?
Roll the dough to approximately 1/16 inch thickness for the best texture and cooking results.
What is the ideal cooking temperature for gluten-free lefse?
Preheat your griddle or skillet to about 375°F (190°C) for even cooking and soft, tender flatbread.
How long does it take to cook each side of lefse?
Each side cooks quickly, about 45-60 seconds, until light golden with a soft texture.
What are some popular ways to serve gluten-free lefse?
Serve warm with butter and sugar, cinnamon sugar, smoked salmon with cream cheese, fruit jams, or rolled into pinwheels.
How should gluten-free lefse be stored?
Cool completely, layer with parchment paper, store in an airtight container. It can be kept at room temperature for a day, refrigerated for weeks, or frozen for months.
Can gluten-free lefse dough be prepared in advance?
Yes, dough can be made ahead, refrigerated, and brought to room temperature before rolling for convenience.
What is the best way to reheat lefse?
Reheat gently on a warm skillet or microwave covered with a damp paper towel to maintain softness.