Here is the recipe Minnie Mama left us:
1/2 Cup butter melted
2 cups buttermilk
1 tsp salt
1/4 tsp baking soda
1/2 cup sugar
1/2 cup white corn syrup (lilly white, for Canadians)
About 5 or 6 cups of flour (**See the gluten free flour mixture below!)
1 cup butter
1 cup sugar
Cinnamon to taste
(* I generally add about half more of everything, so 1 1/2 cups of butter and 1 1/2 cups of sugar, but that's just because I really like extra filling!)
Gluten Free Flour: If you have been searching high and low for gluten free Lefse, search no more. This recipe is easily adaptable and I just used the following gluten free flour mixture:
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 tsp xanthan gum
(I mixed up double of the amount above in a large zip lock bag.)
- Mix the syrup with melted butter as it mixes best that way.
- Then add sugar buttermilk, soda and salt.
- Mix in about 4 cups of the flour into the first ingredients.
- Continue adding flour until you have a soft dough - not too sticky.
- The recipe says to let the dough rest about 1 hour. However, Minnie Mama usually made hers right after it was mixed, which is the exact same thing we did and it was just fine!
- Divide the dough into 7-9 balls.
- Roll out each ball very thin on a cutting board, making sure to put flour between the dough and board. If you don't, it will stick. I promise. Also, try to make sure each half of the slab mirrors the other, it will help later on when you fold them in half.
- Bake at 400 degrees in the oven on an ungreased cookie sheet for 4 minutes or so, depending on how your oven bakes. The edges should be a light brown when it's done.
- As soon as a cooked slab is finished, put it on a wet tea towels and cover with another wet tea towel.
- Continue this pattern until all 7-9 balls are rolled, cooked and sitting between layers of wet tea towels.
- Let it soak until they can be doubled over. If they aren't soaked enough, they'll break.
- While the slabs are soaking, mix up the Lefse Filling.
- Spread a good slathering of filling onto each slab and fold in half, the long way.
- Cut into bite size squares and store in an airtight container.