As it’s getting closer to holiday time my family starts to think about lefse. If you’re not Scandinavian, you might not know what lefse is. For those that don’t know or haven’t heard of this delicacy it’s like a tortilla that is made from potatoes. Most people eat it rolled up with sugar and butter. Some like cinnamon added however and my dad liked it plain with potatoes and gravy. Now lefse is made from mostly potatoes however it does have some flour and butter and cream added. This creates a problem if you have Celiac disease and need to eat gluten-free. My youngest brother is a diabetic and also has Celiac disease so food is a challenge for him. He loves lefse and can eat some sugar if he’s careful so I’m on a mission to make some lefse he can eat. Dale and Jill have been eating gluten-free for 3 or 4 years now and they have much of the diet worked out. They make bread every week, have a list of recipes that work for desserts and have started to eat pizza again and more. There are so many more options for gluten-free diets that it’s becoming easier all the time. We even had adults and children at camp that needed a gluten-free diet so it’s been a part of my life for a while now. I have been searching the internet for people who have successfully made lefse with gluten-free flour. I have found many adaptations of the recipe but there has been not consensus about the best type of flour to use. This lead me to my local store to see what was available. We are fortunate to have several large stores and options in the immediate area. I chose the local grocery type natural food store and they had many options. I ended up with a new flour make by King Arthur Gluten free flour. I know this brand is preferred by many bakers so I decided to take a chance and see how it turns out. I suspect that as long as it tastes remotely like lefse and it stays in one piece that Dale will be a willing subject to try out the end result. I think this might be tomorrow’s adventure.
