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Monday, May 27, 2013

Gluten- Free Lefse(Potato tortilla/crepe)

(I draped a cold one over a glass to show how flexible these are)
I found after doing this recipe a couple times, it is hard to give you "exact" measurements. It will depend on the fats, and the moisture of the potato's. Despite my concerns about winging it, if you have made any other tortilla or pie crust gluten free before, this wasn't difficult.

These are AMAZING. Soft, they stay soft. Thin,flexible.. like a crepe because of the moisture, thinness, and flexiblity, but a tortilla because they were more sturdy and stretchy then any tortilla I have made. You could fill these with anything! Traditionally I think they are buttered and sprinkled with cinnamon and sugar. We ate them almost as quick as I could make them. That good.

I found that rolling these between parchment paper worked the best. One thing I have learned while learning to bake with gluten free flours is that it just seems to dry out and crack very fast. Keeping the dough as wet as possible usually works in my favor. Rolling between the parchment allowed me to use less flour and get the dough very thin.

3-5 idaho potatoes(aprox 2 1/2 cup mashed)
2 Tablespoons coconut oil room temperature(or shortening, or butter)
1/2 cup coconut yogurt(or coconut cream, or dairy cream, or sour cream, just higher fat)
1/2 teaspoon of salt, plus more to taste
1 cup all-purpose gluten free flour
(Parchment paper, and you should leave the gf flour out, I needed more for rolling)

Peel and boil your potatoes. Mash. Add the coconut oil,coconut yogurt, and salt. Blend till whipped nicely.
Transfer the potatoes to chill in the fridge overnight.(at least 4 hours)

Lefse are traditionally made with some funky specialty equipment, but a standard rolling pin and plenty of parchment paper will do the job.

Mix the mashed potatoes with 1/2 cup of the flour. Be Gentle! Fold and stir it gently. At first this will be very crumbly and floury, but will gradually start coming together. Add second 1/2 cup flour. This should give you a soft sticky dough, but one that holds together.

(dough before shaping into balls to roll)
Making one at a time- I grabbed a golf ball amount of dough, and worked in enough flour to roll the dough into a ball.(you want moist,but not sticking to your hands)Place the ball of dough in the center of a piece of lightly floured parchment. Flatten slightly with hand and sprinkle a touch of flour on top. Place another piece of parchment paper on top so you are rolling the dough between the parchment sheets. I was able to roll mine very thin, nearly translucent.

Heat a flat pan(I used non-stick) over medium-high heat. When a bead of water sizzles when flicked on the pan, it's ready.

(rolled thin between two sheets of parchment.)
Roll dough thin, aim for making a circle, but mine had all sorts of odd shapes, still tasted amazing.

Carefully peel apart parchment, the dough should have either stuck to the top or the bottom(mine stuck to the top). Flip in your hand so the dough is facing up, to prevent gravity from peeling it off the parchment. Flip paper and dough over quickly into pan. Carefully to avoid burning gently pat the dough to the pan(move fast to avoid burns!).. After about a half a minute to minute, the parchment should peel off with care. I patted around the edges especially to make sure a section was ready to peel. Once you get it started gently pull, just watching to make sure you aren't ripping your Lefse. It always released for me, leaving it a little longer seemed to be key and making sure to pat the dough to the pan before trying to peel. Parchment paper won't melt or burn.

(separating the lefse from parchment)
Cook for 1-2 minutes on each side until speckled with golden-brown spots. Transfer the cooked lefse to a plate and cover with another clean dish towel.

This makes a lot... you can cut the recipe in half. Or use leftover mashed potatoes. They seem to work best with mashed that have chilled. Use the flour as you need to be able to roll out. I find when working with gluten free flours less is more.

(filled with jam to show how thin and flexible)


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