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Lefse - Gluten-Free Trading Company

Lefse

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Lefse is a traditional soft Norwegian flatbread made out of potato, milk, and flour, and cooked on a griddle. Special tools are available for lefse baking, including long wooden turning sticks and special rolling pins with deep grooves.
Lefse is a traditional soft Norwegian flatbread made out of potato, milk, and flour, and cooked on a griddle. Special tools are available for lefse baking, including long wooden turning sticks and special rolling pins with deep grooves.
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   2 1/3 cup Betty Crocker Potato Buds
   2 1/3 cup Betty Crocker Potato Buds
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   1 cup boiling water
   1 cup boiling water
   1½ cups [http://www.food4celiacs.com/ShopOnline/TRF/index.html Toro Sponge Cake Mix] (you may add a little more or less, depending on consistency)
   1½ cups [http://www.food4celiacs.com/ShopOnline/TRF/index.html Toro Sponge Cake Mix] (you may add a little more or less, depending on consistency)
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  Toro White Bread Mix Flour (for rolling out lefse)
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Toro White Bread Mix Flour (for rolling out lefse)
 
Add boiling water to milk and add this mixture to Potato Buds, salt and butter. Mix quickly with wire beater to a thick mashed potato consistency. CHILL! (perhaps overnight).
Add boiling water to milk and add this mixture to Potato Buds, salt and butter. Mix quickly with wire beater to a thick mashed potato consistency. CHILL! (perhaps overnight).
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When chilled, add Toro Sponge Cake Flour and mix with your hands. Make balls ¼ - ½ cup size. Makes about 10 lefse balls. Refrigerate balls and take them out one at a time as you roll them out. Use Toro White Bread Mix Flour to roll out lefse balls. Brown on lefse griddle and enjoy.
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When chilled, add Toro Sponge Cake Flour and mix with your hands. Make balls ¼ - ½ cup size. Makes about 10 lefse balls. Refrigerate balls and take them out one at a time as you roll them out. Use Toro White Bread Mix Flour to roll out lefse balls (a tortilla press can also be used). Brown on lefse griddle and enjoy.
© 2008 Tastes Like Real Food
© 2008 Tastes Like Real Food

Revision as of 04:24, 3 December 2009

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