We get asked quite often about gluten-free lefse. Do we have a recipe, how to make it, do you substitute, etc. Well to be honest, we haven’t tried it in the Lefse Time kitchen yet. Just a bit too busy turning out our original recipe. We are making the pledge to experiment with it this Spring so that we can answer all your questions. I do want to share with you comments from my dear cousin Amy. They made gluten-free lefse this past Thanksgiving using our Aunt Charlotte’s recipe and gluten-free flour. It was a huge success with just a substitution.

“Just tried your fabulous Lefse recipe – but mixed it up for us that are following a gluten free diet!  We only changed the flour used – from plain to gluten free and we used the rice based one from Costco.  Measurements all stayed the same and did not have to substitute or leave anything else out!  Turned out great!  Mixed the same and rolled the same – the only difference we have to say is that when rolling, the edges were not as smooth as when we used plain flour.  However, taste was the BIG factor – and it was still as Tasty as ever!  We put some in the fridge, never made it to the freezer as we ate it all!  But if frozen, we usually stick a piece of wax paper between to prevent sticking.  This recipe you share is simply the best – we have used it for 5 years now and it never fails!  We always rice the potatoes the night before and store in fridge, and day of, blend the rest of the ingredients in.  Hands down the best recipe!  Thank you for sharing!”

:) We loving hearing such nice things!!

So here is our original recipe:

4 cups riced potatoes
1/4 cup butter
1/2 cup whipping cream
1 tsp salt
2 tsp sugar
1 1/2 cups all-purpose flour (Here is where you make the gluten-free flour substitution.)

Follow our 8 Easy Steps found here: https://www.lefsetime.com/how-to-make-lefse/. Make sure you are substituting gluten-free flour for all your rolling too!

If you give it a go too, please let us know how it turned out