Lefse traditional Norwegian flatbread, made mainly from potatoes. It resembles a soft and slightly sweet pancake, and is often eaten rolled with butter, sugar, and sometimes cinnamon. In this gluten-free version, lefse is a perfect recipe for those looking for a tasty alternative to classic bread or pancakes. Easy to prepare at home, this Norwegian bread is also ideal to accompany meals.
Ingredients
Preparation
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Cook the potatoes: Peel and cut the potatoes into pieces, then cook them in boiling salted water until tender (about 15-20 minutes). Drain them well.
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Prepare the mash: Puree the potatoes until smooth, without lumps. Add the melted butter to the still hot puree and mix well. Let the puree cool for a few minutes.
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Incorporate the flours: In a large bowl, mix the mashed potatoes with the rice flour, potato starch, salt, and sugar (if using). Work the dough until you obtain a homogeneous consistency, soft but not sticky.
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Divide and roll out the dough: Divide the dough into small, evenly sized balls (about the size of a golf ball). Lightly flour the work surface with rice flour, then roll out each ball of dough into a thin disk, about 2-3mm thick.
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Cooking: Heat a non-stick pan over medium heat. Place a lefse in the hot pan and cook for about 1 to 2 minutes on each side, until small golden bubbles appear on the surface. Repeat for each lefse.
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Serve: Lefse is traditionally eaten hot, spread with butter and sprinkled with sugar. You can also roll it with cinnamon, jam, or savory toppings depending on your preferences.
Note
- Storage : Lefse keeps well in a clean cloth to prevent it from drying out. You can also freeze them to eat later.
- Savory or sweet versions : For a savory version, add herbs like dill or rosemary to the batter. For a sweet version, sugar and cinnamon add a touch of sweetness.
Gluten-free Norwegian lefse, gluten-free bread, gluten-free crepe
