Norwegian Lefse {gluten free, vegan}
Author: 
Recipe type: Breads
Cuisine: Norwegian, Scandinavian
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 lefse
 
This delicious flatbread that is Norwegian in heritage is an awesome way to use up leftover mashed potatoes.
Ingredients
  • 2 cups leftover prepared mashed potatoes (see notes below)
  • ¼ cup sorghum flour
  • 1 tablespoon tapioca starch
  • 1 tablespoon + 2 teaspoons brown rice flour, plus more for rolling
  • ¼ teaspoon guar gum or xanthan gum
Instructions
  1. In a bowl sift together sorghum flour, tapioca starch, 1 tablespoon of brown rice flour and guar gum. Add the remaining brown rice flour, if needed, one teaspoon at a time.
  2. Add ¼ of the flour mixture at a time to the mashed potatoes, working it in each time, until fully combined.
  3. Portion out the dough into 2 inch balls - about 8-10 portions.
  4. Heat a large non-stick or cast iron skillet over medium heat.
  5. Place a piece of parchment paper on your work surface and lightly dust with brown rice flour. Press one dough ball lightly on the floured parchment and flip over and lightly dust with flour. Roll out evenly until very thin - as thin as a flour tortilla.
  6. Gently transfer the rolled lefse to the skillet by flipping the parchment paper over directly into the skillet.
  7. Let brown on one side - about 3 minutes - and then gently flip and continue to brown on the other side an additional 2 minutes. Transfer to a plate, covered with a tea towel to keep warm as you continue cooking the rest. (Or eat them as you cook them!)
  8. Spread vegan margarine on warm lefse, roll up and enjoy!
Notes
Prepared mashed potatoes means cooked mashed potatoes, whipped with vegan butter and unsweetened non-dairy milk.
Recipe by These Things I Love at http://thesethingsilove.com/2015/08/lefse-norwegian-flatbread/