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Vegan and Gluten Free Lefse
Lisa

Vegan and Gluten Free Lefse

A simple traditional soft Norwegian flatbread that uses simple ingredients, is easy to make, and are also freezer friendly.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: gluten free, vegan
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs Potatoes I used Red Potatoes
  • 1/4 Cup Potato Water
  • 1/4 Cup Plant Based Milk I used a plain, unsweetened almond milk.
  • 1 tsp Salt
  • 1 Tbsp Vegan Margarine
  • 1 1/2 Cup Gluten Free Flour Plus extra to roll out the lefse, I used King Arthur Gluten Free Measure for Measure Flour.

Equipment

  • Electric Skillet Or a skillet on top of the stove will work just as well.
  • 1 Immersion blender

Method
 

NOTE: If using left over potatoes, skip the cooking of the potatoes, add all the ingredients, (leaving out the flour) to the left over potatoes, puree until smooth and continue to The next day portion of the recipe.
  1. Clean, peel, and dice your potatoes.
  2. In a medium sized stock pot, add the potatoes and enough water to cover the potatoes.
  3. Bring the water to boil at a medium high heat, once at a boil, reduce to a medium heat until they are soft but not mushy.
  4. Remove from the heat, but before draining the potatoes, make sure to have a bowl under the strainer to collect the potato water.
  5. Drain the potatoes, and place them back into the pot, continue by adding the margarine, salt, potato water, and plant based milk.
  6. Mash up the potatoes with an immersion blender until they are smooth and lump free.
  7. Place the mashed potatoes in a bowl and put into the refrigerator over night.
The next day
  1. Remove the bowl from the refrigerator.
  2. Add the flour to the potatoes and blend well, adding a little at a time to make sure the flour is well incorporated.
  3. Sprinkle a little flour onto the counter and onto your rolling pin.
  4. Scrape the potato mixture onto the floured countertop and form a long log.
  5. Cut the log into sections, the sections should be about the size of a golf ball.
  6. To keep the dough from falling apart, place the sections on a plate and return to the refrigerator until ready to roll out.
  7. Remove one of the sections from the plate, place onto the floured counter and roll out as thin as possible, using as little extra flour as possible.
  8. In this recipe I used a electric skillet and set the temperature to 325° F.
  9. If using a skillet on the stove top, heat the skillet up to a medium heat before adding the rolled out lefse, and adjust the heat as you cook the lefse.
  10. Once the skillet is to temperature, place the rolled out lefse on the skillet.
  11. Cook for a few minutes, flip, cook for a few more minutes on the opposite side.
  12. You will start to notice that the lefse starts to form brown spots, this means it is time to flip.
  13. Also the lefse can puff up in spots, this is normal.
  14. Once the lefse is done, remove from the skillet and place onto a flour sack towel to cool.
  15. Continue making the lefse until you have used all the dough.
  16. After everything has cooled, store in a air tight container in the refrigerator or freezer.

Notes

Different ways to enjoy your lefse
Spread butter/vegan margarine, sprinkle cinnamon and sugar over the butter, roll to eat.
Or spread butter, jam or cranberry sauce over the lefse and roll to eat.
A great alternative for a wrap or a soft taco, add burrito/taco filling, or scrambled egg, tofu, chickpea, hummus or a spread of your choice and enjoy!