Norwegian Lefse

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Norwegian Lefse

Source: Still Going Against the Grain/Potts (adapted)

 

2 cups hot mashed potatoes

2 Tbsp. vegan margarine

1 Tbsp. water or rice milk

1 tsp. salt

1 cup rice flour

1 tsp. Xanthan gum

 

Beat together the first 4 ingredients. Cover and chill for a couple

hours. Turn out on a lightly floured surface. Sprinkle the potato

mixture with half of the rice flour. Knead for 8 - 10 minutes,

gradually adding the rest of the flour. Divide dough into small

portions about the size of golf balls. Roll out to about a 6 " - 8 "

circle. Roll around the rolling pin and transfer to a hot greased

skillet or griddle. Cook until lightly browned, 4 - 6 minutes

turning once.

 

Spread with vegan margarine and sugar and cinnamon and roll lefse up

to eat as bread, or wrap around a piece of food.

 

*Using gf instant mashed potatoes would make this quicker.