Ah, lefse. Potato flatbread. That wonderful Norwegian holiday treat that’s best enjoyed when slathered with butter and sugar. Those that haven’t had it before may be puzzled at the idea, but if you grew up in the Midwest you’re probably salivating at the thought.
I’m not Norwegian or Scandinavian. I’m German-Russian. I didn’t grow up with a family who made lefse every holiday season, so it’s not traditional to me. However, I live in Fargo, North Dakota. And Norwegians are all over the place. And as a result, we may as well drape lefse around the town the same way we proudly display bison statues, signs, and paintings wherever we can. So this year, when the holiday season was creeping up, I took it upon myself to create a gluten free lefse so that I could join in the holiday lefse hype, too.
Honestly, Otto’s Cassava Flour made it pretty easy. I simply looked at traditional lefse recipes and made some quick-and-easy subs. Coconut milk for milk/cream. Ghee for butter. Cassava flour and a little arrowroot starch for wheat flour.
I eat white potatoes, which aren’t strict paleo (depending on what strict paleo is to you…), but if they aren’t your thing, just sub in Hannah sweet potatoes (they’re pale/white, not orange or purple).
In sum, if you know how to make lefse, this recipe will be exceedingly easy for you because only the ingredients are different. The method is the same. The important part is not to mix in the flours until you’re ready to make the patties – if you leave it overnight, it can result in a too-mushy dough.
There’s plenty of fancy lefse-making equipment out there, like lefse sticks, lefse griddles, lefse mats. But you don’t need any of them. I don’t have any of that – I just made smaller patties so they were easier to transfer to my cast iron skillet.
Oh, and for topping, just use ghee and honey. So, so good!
I grew up only eating lefse with butter and sugar, but I recently discovered there are other things you can do with this flatbread (go figure). Enjoy a savory version with smoked salmon and cashew cream cheese. Use eggs and bacon for breakfast lefse. Use it as a wrap with your favorite sandwich fillings. Or, slather some nut butter in that baby and roll it up. There are lots of possibilities…but I’ll admit, I went through the entire batch using just ghee and honey because that’s where it’s at!
Even though the holidays are over, we’re in for a long (albeit mild) winter. It doesn’t have to be Christmastime to eat gluten free lefse. Trust me…I’m noshing on the last of it right now!
Before making this, I hadn’t had lefse in years and years and years. Neither had my fiancé. So while I’m almost certain this recipe is legit, I’m not willing to buy gluten-filled lefse to compare. Please, if you give this recipe a go, give me some feedback so I know if it needs tweaking. I’m totally willing to