Grain Free Lefse
I grew up eating Lefse, it's a family tradition. But I came up with a grain-free version for my family. All you need is 5 ingredients and a lefse kit to make this delicious flatbread.
Equipment
Ingredients
- 6 cups potatoes, cooked and riced or pureed
- 1 stick grass-fed butter (1/2 cup)
- ½ cup heavy cream
- 1 tsp sea salt
- 2 cups cassava flour, plus more for dusting
Instructions
- For the potatoes: boil, mash, and puree.
- Combine potatoes, butter, cream, and salt together in a large mixing bowl.
- Cover with plastic wrap and chill for 2 hours or overnight.
- Once well chilled, stir in the flour.
- Divide dough into balls about 1.5″ across, depending on how large you want your lefse.
- Heat a griddle to 350°F.
- Generously flour your work surface.
- Put your sleeve on your rolling pin and dust that with flour.
- Roll dough very thin, like 1/8″.
- Using your lefse stick, gently lift your dough off the work surface and place it onto the hot griddle.
- Let it cook about 2 minutes, then use your lefse stick to flip the dough.
- Place in on a lefse mat and cover with another lefse mat (this keeps them from drying out).
- Continue until all of your dough balls are used up.
- Store in a plastic bag in the fridge.
- Serve with your favorite filling. We love butter, cinnamon, and sugar!
- IMPORTANT: to reheat and serve, warm them up in a dry skillet on medium-high heat. It will soften them. Otherwise, they will be very brittle and won’t roll up well.
Notes
Some tips:
- Your potatoes have to be either riced or pureed, there can be NO lumps. I do not have a ricer, so I pureed them in my food processor.
- You really need some of the special Lefse making equipment. Namely: the griddle, the lefse stick, and the lefse mat. These assure that your lefse is made to perfection! HERE is a kit that has everything needed.