Search
Account Registration
Schedules Appointments & Prices
Therapies
Tuesday
Nov052013

Potato Lefse # 2

Combine:

          8 cups shredded, cooked potatoes

          1+1/2 cups barley flour

GLUTEN FREE VARIATION:  Replace the wheat or barley flour with 1 cup tapioca flour and 1/2 cup of brown or white rice flour.  Add 1 tablespoon of water to the dough.

          1 teaspoon salt

Knead and divide into equal parts about the size of  a golf ball. One at a time pat to flatten, adding flour to keep it from sticking to your surface. Roll out one at a time, to about 1/4 inch thick and bake on a non-oiled moderately hot griddle or fry pan.  Be sure the rolled out lefse has a powder of flour on it to prevent it from sticking to the hot pan.  Turn to bake on both sides until golden brown. Serve warm with a little coconut oil and organic cane sugar. These go nicely with your favorite soup or salad.

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
« Cream of Tomato Soup | Main | Potato Lefse # 1 »