Gluten-Free Norwegian Lefsa Recipe is a traditional flatbread. (2024)

Gluten-Free Norwegian Lefsa will add to any festive meal. Lefsa are little bites of heaven. Many seem to think that lefsa is similar to a tortilla. However, it is only because it is a flatbread. Indeed, you are privileged if you get a piece warm off the grill. Top with butter that melts into it and cinnamon sugar. Consequently, this was probably the first bread that the Vikings ever ate. Do you love Scandinavian cuisine? Then you must try gluten-free Norwegian Lefsa! This traditional flatbread is a holiday favorite in Norway, and now it can be made with a gluten-free twist – giving everyone the chance to enjoy the full delicious flavor. So if you’re ready to delight your taste buds, let’s get started on making your own gluten-free Norwegian Lefsa!Gluten-Free Norwegian Lefsa Recipe is a traditional flatbread. (1)

Holiday Customs, Culture, and Traditions:

Needless to say, I am excited to have most of my Scandinavian traditional foods. Normally I make a traditional Swedish Julbord (Swedish Christmas Smorgasbord) with some adjustments for a small family.

In any case, my mother is from Sweden. My husband’s mother is a full-blooded Norwegian. Therefore, both my husband and I grew up eating traditional Scandinavian food. This means my kids grew up eating it as well. Not to mention, my husband’s Norwegian grandmother lived to be over 100 years old. She made Lefsa all the time.

What is Lefsa you ask? It is a traditional Norwegian flatbread made with riced potatoes and flour.

Norwegian Lefsa History:

If you are of Scandinavian descent then you already know what Lefsa is and it is a part of every holiday menu. Norwegians and Swedes alike enjoy eating lefsa. Needless to say, Scandinavians in the United States have this at all their holiday such as Thanksgiving, Sankta Lucia, and Christmas. Therefore, the most popular places to purchase premade Lefsa in the USA are Minnesota, Wisconsin, and North Dakota.

Lefsa recipes are heirloom recipes in Scandinavian families and are handed down from generation to generation. Many of these recipes are hundreds of years old.

My Gluten-Free Norwegian Lefsa

I wish I could tell you that it was easier than the white flour version. If you have never made Lefsa before it is not for the faint of heart. Lefsa is very frustrating to make as it often sticks or tears and then has to be rerolled, sometimes again and again.

Making Lefsa is a lot of work and tradition. But eating fresh Lefsa off of a warm griddle with butter melting as cinnamon sugar collides with the butter is a decadent treat. Of course, everyone wants a piece of lefsa right off the griddle.

Scandinavian Debate How to Eat Norwegian Lefsa:

There are some who say that lefsa goes back to Viking times. However, I could not find any evidence or articles to support that claim. Norwegian immigrants brought it to the States where it is still made the traditional way sometimes from recipes that are hundreds of years old. Originally it was made on hot iron griddles. Today there are electric griddles and that is what I use.

There seems to be a debate on how to eat Lefsa. Most Norwegians prefer Lefsa with a smear of butter and a little sugar. However, if going refined sugar-free might I suggest a little sprinkling of monk fruit sweetener? Swedes, on the other hand, prefer to eat Lefsa with cinnamon sugar. Hence the Great Lefsa debate simple sugar or cinnamon sugar. By the way, these are the traditional ways to eat lefsa. You can serve lefsa as an appetizer.

In Conclusion:

At the end of the day, gluten-free Norwegian lefsa is proving to be an important part of the traditional holiday season for many families. It’s a delicious, flavorful recipe that holds a special place in the memories of many Norwegians. Gluten-free lefsa is becoming much more accessible, with new production methods and ingredients allowing it to be made in an easier, more affordable way. Offering an important connection between past and present, this timeless traditional dish doesn’t just satisfy the palate – it satisfies the soul. As the Norwegians would say, “Skål!”

Equipment Needed For Gluten-Free Norwegian Lefsa:

Making Traditional lefsa requires Norwegian tools. Norwegian traditional tools are a potato masher ricer, a cloth-covered pastry board with a removable cloth that you can wash, a Lefsa rolling pin with grooves around it, a painted Lefsa stick and I use an electric Lefsa griddle.Gluten-Free Norwegian Lefsa Recipe is a traditional flatbread. (2)Nevertheless, this dough still sticks to the Lefsa rolling pin just not as bad as with regular flour. In fact, I did find that clean-up was a little easier with the grain-free version. I did have a harder time getting my lefsa into a circle. Please only use Swan Potato Flour in this recipe as not all potato flours are the same.

Special Equipment

Nutritional Facts are for 30 pieces and listed below and do not include butter and sugar or cinnamon sugar. Read my blog on Cassava Flour Information.

Gluten-Free Norwegian Lefsa

Ingredients:

Directions For Cooking Potatoes:

Peel and cut up about large potatoes. Cook potatoes with a 1/2 teaspoon of salt. Cook until the potatoes can be pierced with a fork. Important to not overcook the potatoes. Drain potatoes right away so they won’t soak up any more water.

*Note (You may want to keep potato water for gravies or soups.)

Directions For Ricing Potatoes:

Allow potatoes to cool slightly. Use two containers to rice the potatoes into. One to rice potatoes while still warm into the first bowl. Next, rice potatoes again into the second bowl. Rice potatoes 3 – 4 times for the fluffiest potatoes. Place the potatoes into the fridge until cold.

Next, add cream, butter, and salt, to the riced potatoes and combine until a dough is formed. As soon as it is cooled add the cassava flour and potato flour. Once combined thoroughly divide into balls. Knead each ball for about 1 minute. Next, make balls out of the dough approximately 4 oz. I ended up with 30.Gluten-Free Norwegian Lefsa Recipe is a traditional flatbread. (3)

Directions For Making Lefsa:

Get the Lefsa rolling pin and Lefsa stick. First, preheat the Lefsa Electric Griddle to around 350 F and 450F. Using a Lefsa board with a removable pastry cloth prep it by lightly flouring it with extra potato flour or cassava flour. Next, use the Lefsa Rolling Pin and roll out each Lefsa ball into a thin round of about 8 – 10 inches around.Gluten-Free Norwegian Lefsa Recipe is a traditional flatbread. (4) Next, use the Lefsa Rolling Pin and roll out each Lefsa ball into a thin round of about 8 – 10 inches around.Gluten-Free Norwegian Lefsa Recipe is a traditional flatbread. (5)

Using Lefsa Stick

Using your Lefsa stick very carefully slide under the Lefsa and lift. Gently roll off the lefsa of the lefsa stick and place it onto the griddle. Bake until lightly browned approximately 3 minutes and then using a Lefsa stick gently pick up the Lefsa and flip it over.Gluten-Free Norwegian Lefsa Recipe is a traditional flatbread. (6) After 2 to 3 minutes lift to check if it.Gluten-Free Norwegian Lefsa Recipe is a traditional flatbread. (7) Finally, remove Lefsa with the Lefsa stick and place it on a plate. Lastly, stack with the remaining Lefsa you will make onto the plate.Gluten-Free Norwegian Lefsa Recipe is a traditional flatbread. (8)

*Notes

First, place a little potato flour on the side and place a small amount on the pastry board and onto each dough ball. While the Lefsa is cooking on the griddle roll out the next piece of Lefsa on the cloth-covered Lefsa board. Be careful not to forget the Lefsa on the griddle. Often this is a two-person job.

Continue rolling and baking on the griddle until all the dough is Lefsa.

Allow Lefsa to cool (that is if it lasts that long). Spread with butter and sugar or sprinkle cinnamon sugar on the lefsa. Lefsa as an appetizer. Roll the Lefsa up and place toothpicks in at every inch. Cut the Lefsa and serve as an appetizer. Gluten-Free Norwegian Lefsa Recipe is a traditional flatbread. (9)

Gluten-Free Norwegian Lefsa

Gluten-Free Norwegian Lefsa Recipe is a holiday and everyday bread in many Scandinavian homes made with flour and potatoes and eaten with butter and sugar.

Course Appetizer, Dessert, Side Dish

Cuisine Norwegian

Keyword Authentic Norwegian Family Lefsa Recipe, Gluten-Free, Gluten-Free Lefsa, Gluten-Free Lefsa Recipe, Gluten-Free Norwegian Lefsa, Gluten-Free Norwegian Lefsa Recipe, Lefsa, Lefsa Recipe, Lefsa Recipe Gluten-Free

Prep Time 45 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Cooking potatoes 40 minutes minutes

Total Time 3 hours hours 55 minutes minutes

Servings 30 pieces

Calories 158kcal

Author LaRena Fry

Equipment

Lefsa Rolling Pin

Lefsa Stick

Covered Pastry Board

Ingredients

  • 8 cup riced potatoes
  • 3/4 cup heavy cream
  • 1/2 cup butter
  • 1 1/2 cup cassava flour cassava flour
  • 1 cup potato flour *Use Swan's potato flour
  • 1 1/2 tsp pink salt

Instructions

Directions For Cooking Potatoes:

  • Peel and cut up about large potatoes.

  • Cook potatoes with a 1/2 teaspoon of salt.

  • Cook until the potatoes can be pierced with a fork. Important to not overcook the potatoes. Drain potatoes right away so they won't soak up any more water.

  • *Note (You may want to keep potato water for gravies or soups.)

Directions for Ricing Potatoes

  • Allow potatoes to cool slightly.

  • Use two containers to rice the potatoes into.

  • One to rice potatoes while still warm into the first bowl.

  • Next, rice potatoes again into the second bowl.

    8 cup riced potatoes

  • Rice potatoes 3 - 4 times for the fluffiest potatoes.

  • Next, add cream, butter, cassava flour, potato flour, salt, to the riced potatoes and combine until it can be rolled together into a ball of dough.

    3/4 cup heavy cream, 1/2 cup butter, 1 1/2 cup cassava flour, 1 cup potato flour, 1 1/2 tsp pink salt

  • Once combined well divide into balls. Knead each ball for about 1 minute.Next, make balls out of the dough approximately 4 oz. I ended up with 30.

Directions For Making Lefsa

  • Get the Lefsa rolling pin and Lefsa stick.

  • First, preheat Lefsa Electric Griddle to around 350 F and 450F.

  • Using a Lefsa board with a removable pastry cloth and prep it by lightly flouring it with extra potato flour.

  • Next use theLefsa Rolling Pin and roll out each lefsa ball into a thin round of about 8 - 10 inches around.

  • Using the Lefsa stick very carefully slide under the Lefsa and lift.

  • Cook until lightly browned approximately 3 minutes and then using Lefsa stick gently pick up the Lefsa and flip it over.

  • Gently roll off the lefsa of the lefsa stick and place onto the griddle.

  • After 2 to 3 minutes lift to check if it is done.

  • Finally, remove Lefsa with Lefsa stick and place it on a plate.

  • Lastly, stack with the remaining Lefsa you will make onto the plate.

*Notes

  • First, place a little potato flour on the side and place a small amount on the pastry board and onto each dough ball.

  • While the Lefsa is cooking on the griddle roll out the next piece of Lefsa on the cloth-covered Lefsa board.

  • Be careful don't forget the Lefsa on the griddle. Often this is a two-person job.

  • Continue rolling and baking on the griddle until all the dough has been made into Lefsa.

  • Allow Lefsa to cool (that is if it lasts that long).

  • Spread butter and sugar or sprinkle with cinnamon-sugar on top of the lefsa and eat.

  • It can also be used as an appetizer.

Notes

Nutrition Facts
Servings30.0
Amount Per Serving
Calories158
% Daily Value *
Total Fat10g15%
Saturated Fat6g31%
Monounsaturated Fat1g
Polyunsaturated Fat0g
Trans Fat0g
Cholesterol27mg9%
Sodium25mg1%
Potassium218mg6%
Total Carbohydrate18g6%
Dietary Fiber1g6%
Sugars37g
Protein1g3%
Vitamin A8%
Vitamin C10%
Calcium1%
Iron4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition

Serving: 30g | Calories: 158kcal | Carbohydrates: 18g | Protein: 1g

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FAQs

What is Norwegian lefse made of? ›

Lefse (Norwegian pronunciation: [ˈlɛ́fsə̌]) is a traditional soft Norwegian flatbread. It is made with riced potatoes, can include all purpose (wheat) flour, and includes butter, and milk, cream, or lard. It is cooked on a large, flat griddle.

What does lefse mean in English? ›

ˈlefsə plural lefsen. -sən. or lefses. : a large thin potato pancake served buttered and folded.

What is the difference between lefse and crepes? ›

Lefse is a Norwegian holiday dish that consists of thinly rolled potato-crepes cooked on a griddle, covered with various toppings, and rolled up into a cylinder.

What is Norwegian bread made of? ›

The common ingredients are wheat flour, milk, butter and yeast, but there are several varieties. Some add sugar and eggs for an extra sweet flavour, while others sprinkle poppy seeds on top. At Christmas, many people enjoy julebrød (Christmas bread) – a real treat, filled with raisins.

What do Norwegians eat with lefse? ›

Lefse is a type of Norwegian flatbread that is often (but not always) made with potatoes, flour, butter, and milk. It has a similar texture to a thin pancake and is often eaten with butter, sugar, cinnamon or brown cheese on. Norwegian-American variations may add peanut butter, corn syrup or ham and eggs.

Is lefse just a tortilla? ›

The tradition dates back to the Vikings and their brauðiskr (bread plate), and flatbrød consists of water, whole-wheat flour and a pinch of salt. Lefse is a soft version of flatbrød, often made with a few more ingredients, like milk and butter. We use it to wrap all the goodies together – just like a tortilla.

Is lefse the same as flour tortillas? ›

It looks like a flour tortilla. It rolls like a flour tortilla. It folds like a flour tortilla. But it's lefse (pronounced LEF-sah), a Norwegian flatbread often made with mashed potatoes.

Do Norwegians still eat lefse? ›

Lefse has a long-standing history as a traditional food in Norway, and it remains about as popular today as it was a hundred years ago.

What is the best way to eat lefse? ›

Lefse is delicious when served hot. Some of the more popular ways to eat lefse include slathering the bread with butter, packing it with fillings, or coating the flatbread with syrup or sugar.

What do you eat with lefse? ›

Easy ways to eat lefse
  1. Spread with butter and sprinkle with brown sugar. ...
  2. Spread with mustard and wrap around Polish sausage, brats, or hot dogs.
  3. Spread with butter or cream cheese and wrap around leftover chicken, turkey, pot roast, or your favorite deli meat.
Dec 3, 2009

How healthy is lefse? ›

On to the proteins, Lefse offers 4.37g per 100g, essential for building and repairing tissues in the body. It also contains a variety of vitamins and minerals. With 172.0mg of sodium, it supports electrolyte balance and nerve function, while the 271.0mg of potassium can contribute to cardiovascular health.

How was lefse originally made? ›

The first lefse in Norway didn't contain potatoes, it was made from flour. Women would travel from house to house, village to village to make lefse to last the winter months. The flour lefse would cook up like a cracker and be able to last through the season.

What is gluten free in Norwegian? ›

Look out for 'glutenfritt' meaning gluten free. Hvete = wheat, bygg = barley, rug = rye and havre = oat. It is important to ensure that you are well prepared before you travel.

What is the breakfast of Norwegian? ›

An extremely common breakfast dish you'll more than likely come across throughout your Norwegian cruise is laks og eggerøre, or smoked salmon and scrambled eggs.

Can I use a tortilla press for lefse? ›

You can use regular flour too. Add in enough flour until it is the consistency for rolling out. I use a tortilla press to make the lefse. It is so much easier than hand rolling with a rolling pin.

What is the traditional way to eat lefse? ›

Spead softened butter over a lefse (be generous with the butter). Sprinkle with cinnamon-sugar and roll lefse to eat. This is the traditional Norwegian way to serve and enjoy lefse.

Why do Norwegians eat lefse? ›

The story of lefse is intertwined with Norwegian history. Just as the Norwegian flatbread was developed as a way to store food over the harsh winter months, lefse served a similar purpose. During the 19th century, the lefse was a popular way to store wheat or potato, which would otherwise be unusable.

Why is lefse important to Norway? ›

It's hard to say when lefse originated. Maybe the Norse God Odin first had it served to the souls of the slain warriors who occupy Valhalla as a way to fortify them for their final battle. That's probably just a folk tale given the fact that the potato was introduced to Norway a little over 250 years ago.

References

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