Preserving a Holiday Tradition
Gluten Free Lefse for the Holidays
Growing up in Pelican Rapids, “Lefse Day” at the Senior Center was a highlight of the holiday season. I can still smell the buttery warmth of the griddles and taste the soft, pillowy lefse fresh off the press. Whether it was slathered with butter or sprinkled with cinnamon and sugar, lefse was more than a treat—it was a celebration of community and tradition.
For many years, the women of our church gathered to make lefse in the church kitchen to sell at the high school craft fair. It was a labor of love, filled with laughter and camaraderie. That tradition came to an end about seven or eight years ago, just as my kids were growing up and our family lefse-making tradition was changing.
I didn’t actually learn how to make lefse until I was a mom of three. One evening at work, a coworker and I started chatting about lefse, and she offered to teach me. That simple conversation sparked a beloved family tradition: making lefse together while watching a Christmas movie. Every year, the kids requested The Santa Clause, and the sound of Tim Allen’s comedic antics became as much a part of the process as the rolling pins and flour. Now that I make lefse alone, I’ve traded The Santa Clause for White Christmas, and the songs of Bing Crosby fill the kitchen as I roll out each piece of dough.
After switching to a gluten-free diet about a decade ago, I thought I’d have to leave lefse behind. But the craving for this Scandinavian holiday treat—and the memories it holds—wouldn’t let me give up. Determined to bring lefse back into my holidays, I began searching for a gluten-free recipe. After years of trial and error, testing different flour blends and techniques, I finally found success with a recipe from the Better Batter Flour website. While the original post is no longer available, I’m thankful I saved a screenshot!
This gluten-free lefse recipe has even earned Steve’s seal of approval—and let me tell you, he’s very picky about his lefse. The dough is still delicate, so give yourself grace as you work with it, but the results are worth every effort. If you’re ready to bring lefse back to your holidays, I encourage you to give this recipe a try.
Gluten-Free Lefse Recipe
Ingredients
- 2 1/2 lbs russet potatoes, peeled and cut into 2-inch pieces
- 1/4 cup butter (or dairy-free alternative)
- 1/4 cup heavy cream (or dairy-free alternative)
- 1/2 tsp salt
- 1 1/2 tbsp sugar
- 2 cups gluten-free flour (I’ve used these blends successfully: Better Batter Original, King Arthur, or Namaste)
- 1/2 cup water (optional)
Instructions
- Place peeled potatoes in a heavy saucepan and cover with water. Boil for 10-15 minutes, or until tender. Drain.
- Rice the potatoes with a ricer, or mash them with a hand or stand mixer until smooth but not pasty. Add butter and heavy cream, mixing until evenly combined.
- Spoon the mashed potatoes into a container, cover, and allow them to cool to room temperature (or chill in the fridge). You should have about 8 cups of fluffy mashed potatoes.
- Once cooled, place the mashed potatoes back into the mixer. Add salt, sugar, and gluten-free flour. Blend until a dough forms. If the dough remains crumbly after mixing, gradually add up to 1/2 cup water until it reaches the consistency of soft playdough.
- Divide the dough into 10-16 balls (about 4 ounces each) and set aside.
- Preheat a large griddle or heavy pan to 400°F. Lightly oil the surface if necessary. Prepare a floured rolling surface for quick work.
- Roll each ball into a thin circle, about 1/8 inch thick and 10-14 inches in diameter. Fold in half, then into quarters, and gently transfer to the griddle. Unfold and cook for 1-2 minutes per side, until golden bubbles appear and the lefse puffs slightly.
- Remove from the griddle, roll or fold, and set aside. Repeat until all lefse is cooked.
Storage Tips:
This recipe yields 10-16 lefse, depending on your preferred size and thickness. While they’re best enjoyed fresh, they can be reheated for up to a few days. Let them cool completely before wrapping in wax paper and storing in a zip-top bag in the refrigerator or freezer.
Making lefse is more than creating a delicious holiday treat; it’s about connecting with memories, honoring traditions, and passing them on to the next generation. Whether you top your lefse with butter, cinnamon, and sugar or enjoy it plain, I hope this recipe brings the same warmth and joy to your home as it does to mine. Let me know how yours turns out—I’d love to hear about your lefse-making adventures!
With Love and Grace,
Ailene
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