Wheatless Wheat Thins!

Gluten free crackers…..hmmm….what can I say other then most of the store made ones are nasty! LOL! I miss wheat thins….the honey grainy crunch! I found a recipe for homemade wheat thins……so I took the gluten out and made them! They are super easy to make….I didn’t have any problems rolling them out…. and the cleanup is super quick! I probably rolled mine a little thick on some of them…..so they aren’t quite as crunchy as I’d like, but they’ll dry out in a few days I’m sure. They do have a nice crunch and taste to them…..not exactly the same, but you can tell they are wheat thinish! They don’t really look like wheat thins, obviously, but I might try this with some oat flour and a little more spice, maybe with some Italian seasoning in there and see what I get! YUM! But for now, it made a nice little bag of crackers that will fix my cracker cravings! Enjoy! 🙂

Homemade GF “Wheat Thins” (Printable Version)


1 ¼ cup GF flour + 1 tsp X-gum

1 ½ TBS honey

½ tsp. salt

¼ tsp. paprika

4 TBS cold butter, cut up

¼ cup water

¼ tsp. vanilla

salt for topping


1. In a processor bowl, combine the flour, salt, paprika and butter.

2. Pulse for a few times until you get fine crumbs.

3. Combine water, honey and vanilla and pour over dry mixture

4. Process again for a few seconds until everything is evenly combined… You should be able to form a smooth dough….sort of like a play dough consistency.

5. Form into a ball and cut into 4 pieces…cutting them in 4 pieces will help you work with a small amount of dough so that you can roll the dough as thinly as possible.

6. Take one piece of dough and place between parchment paper. Roll dough as thinly as possible close to 1/16-1/8th inch. Lift the top parchment paper and reposition it to evenly roll out the dough.

7. Cut crackers using a pizza slicer…about 1 1/2 inches square. If you want “perfect” squares, trim edges and re-roll scraps once.

8. You can place crackers on a parchment paper… or if you’ve rolled it out on a parchment paper, just slide it onto a cookie sheet parchment and all. The crackers don’t spread much. Sprinkle the squares lightly with salt…. Repeat with the remaining pieces of dough.

9. Bake crackers until crisp and browned 5-10 minutes (depending on thickness)… remove the thinner crackers that brown too quickly and bake the remaining crackers. You want the crackers to be almost crispy, golden brown when removing them.

10. Remove the crackers from oven and cool on the pan…this will crisp them up even more.


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