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Archiver > NORWAY > 2007-10 > 1192291211


From: "Viola Aasen" <>
Subject: [NOR] Fw: Lefse-Gluten Free
Date: Sat, 13 Oct 2007 11:00:11 -0500


----- Original Message -----
From: "Viola Aasen" <>
To: "Norway List" <>
Sent: Saturday, October 13, 2007 9:20 AM
Subject: Lefse-Gluten Free


> Here is my lefse recipe for us Celiac people
> 6 cups riced potatoes,( I cook them with the skins on and peel while there
> are still hot) I also use Russet potatoes, red have too much moisture.
> 1 tsp. salt
> 1 1/2 cup gluten free flour( i use Bob;s Red Mill all purpose gluten free
> flour, or if you want I can send you a couple of mixes recipes you can
> make, these do.not have rice flour in them.
> 1 tsp. knox geletin
> 1 1/2 tsp. Xanthan gum
> Mix , I use my Kitchen aid mixer and mix all until it cleans
> itself off the bowl. It won't clean off as well as regular flour would.
> also the riced potatoes need to cool real good, usually overnight is what
> I do and then in the morning let them warm up a little before starting to
> bake.
> make the dough into however big a ball you need that when rolled out will
> fit your grill.
> I always put a towel down with wax paper on to put the baked lefse on and
> cover with another sheet of wax paper and towel. This helps keep lefse
> from drying out. Oh, and when you roll it out , use gluten free flour to
> put on your board or wherever you roll it out.
> If something is not clear, just ask.
> Viola

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