GF Lefse

 Paul has tried to adapt Bernice Stever's lefse to make it gluten free. It falls apart even more easily than with regular flour but it is possible to make it work with most batches, still a work in progress.

 Ingredients: 

• 2 1/2 lb potatoes (should come out to 4 c. riced so might be safer cook more like 2.75 lbs) 
• 1/2 cup cream
• 1/4 cup milk
• 1 stick (1/4 lb or 1/2 c) butter, softened 
• salt 
• 2 C GF flour (at least 1/2 cup flour for each cup mashed potatoes). Needs some xanthum gum or guar gum to help it hold together. I don't like the ATK blend for this, too much rice flour. Biscuit blend better, Artisan all purpose bread flour best, I also include some of Bob's Red Mill 1 to 1 flour in the mix and for dusting the surface.  

Directions: 

1. Boil potatoes slowly until tender. I dice them, which takes about 20 minutes to cook. Or bake them in the oven and save the skins for potato skins works really well if you have the extra time. Cook the night before is even better so it's already chilled but leave skins on until ready to use to prevent browning.  

2. Rice with a potato ricer. Add butter, cream/milk, and salt to taste. Mash and mix to smooth consistency. Add flour and roll into balls. Smaller balls are easier to keep from falling apart, maybe twice as big as a ball of cookie dough. 

3. Chill. May need to chill up to 2 hours if using the fridge, but 10-30 min may be enough in the freezer, especially if they've been made into balls first. Keep in refrigerator until ready to roll. 

4. Preheat lefse griddle to 475-500 degrees. Roll as thin as you can on floured board. Move the board as close to the lefse griddle as possible and use lefse spatula to make sure it's not sticking to the board, transferring quickly to the griddle with spatula underneath on the long side of the lefse. Bake until bubbles form (bubbles may not form if it's not thin enough-it won't keep as well if it's too thick, the excess moisture makes it kind of gummy later) and is lightly browned. Turn over. They should be soft and tender so they can be rolled up with cinnamon sugar, butter, mashed potatoes, or lingonberries (cranberry relish is an ok substitute for lingonberries also).