Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

wheat thins

Wheat Thins

66 Comments

When I was a child I loved crackers. I especially loved Wheat Thins. I can’t have those anymore. So I’ve made my own paleo Wheat Thins recipe. This egg-free, gluten-free cracker recipe reminds me of the yummy little crackers in the yellow box of my childhood. The ones that weren’t gluten-free.

We ate Wheat Thins back in the day, before we knew about celiac disease and the gluten-free diet. Before my mother was diagnosed with celiac disease. Before I was diagnosed, and my son, and my sister. Before this auto-immune disorder wreaked havoc on my family. The good news? Treating celiac disease is as easy as going on a gluten-free diet, and now we all are.

This easy cracker recipe is made with leftover almond pulp, not almond flour. It’s a super easy paleo cracker recipe to have on hand after you make my paleo Almond Milk recipe. I bake this cracker recipe in the oven for 20 hours. During this time the oven pushes in heat every now and then to maintain this very low temperature. I do not make it in a dehydrator, as I do not own one. If your oven does not go as low as 135° simply bake the crackers for a shorter time at a temperature that is a little bit higher and keep an eye on them.

Print Recipe
Wheat Thins
Serves:
Ingredients
Instructions
  1. Combine all ingredients in a large bowl
  2. Roll dough into a ball, press between 2 sheets of parchment paper and roll to ¼-inch thickness
  3. Remove top piece of parchment paper
  4. Transfer bottom piece of parchment paper with rolled out dough onto baking sheet
  5. Cut dough into 2-inch squares with a knife or pizza cutter
  6. Bake at 135° for at least 20 hours, or until crunchy
  7. Let crackers come to room temperature on baking sheet, then serve

Below are some of my other easy paleo recipes for you! If you are looking for egg-free paleo recipes check out my Egg-Free Recipes page.

Comments

    • Hi. I made these crackers today. Fabulous. I tried a higher temp. I used 100 centigrade which is 212 Fahrenheit. Took about 2 hrs to get them dried and crisp. Plus I used dried thyme as I did not have fresh and also pink himalaya salt. Very happy with the result.

      Reply

  3. Hi Elena,

    Was super excited to see this recipe as I have a gluten, dairy, and egg allergy.

    The only thing I noticed is that I didn’t get much of a “dough”. I had to add more olive oil to get the mixture to stick together.

    Just popped them in my oven (which only goes as low as 170 degrees F), but excited to see how they turn out!

    Thanks for your work!
    Claudia

    Reply

  6. Hi! Being a gluten-free clean-eating gal myself I have been so thankful for your recipes! I’m severely allergic to nuts and can’t go near almond flour either. Is there an alternative GF flour you recommend to substitute in this wheat thin recipe? Would oat or coconut work?
    Thanks!

    Reply

  8. Hello Elana,
    Instead of the oven would it be possible to use a dehydrator. Mine has a temp of 135. I could use the fruit leather plastic to put them on they have.
    And would Almond meal work instead of pulp?

    Thank you,
    Lisa

    Reply

    • Lisa, I think the dehydrator would work, though I don’t own one so haven’t tried that and can’t be certain. I haven’t tried these with almond meal, if you do please let us know if it works out.

      Reply

  10. Does anyone have a suggestion for a low carb substitution for the agave? Could I use apple sauce sweetened with stevia, or just use stevia and make up the the difference with water? Are there any low carb syrups that don’t contain fructose?
    Thanks,
    Steph

    Reply

    • Monk fruit sweetener, you can use it in any recipe. It measures out the same cup per cup as sugar when substituting in any recipes.

      Reply

  11. Hello Elana,

    I featured your wonderful cracker recipe on my January recipe round-up. The theme this month is homemade crackers. Thank you for your snackable inspiration. :-)

    Be Well,
    –Amber

    Reply

  12. Thank you for your wonderful recipes! I am thrilled to have found your website. My question is how to bake crackers at 135 degrees as my oven doesn’t heat that low. Should I opt for my dehydrator? Any info would be greatly appreciated!

    Lulu Goodman

    Reply

  15. Thanks. I did get some parchment paper. Can’t wait to make more crackers. Maybe I’ll make a portion of them thinner just to see what happens.

    Reply

  16. I let my 5 year old son help me roll these out and he rolled them really thin, maybe 1/8 inch. I’d never made crackers before so I decided not to start all over. Big mistake. They were so thin that they fell apart as I tried to take them off the paper. I also used wax paper as I didn’t have parchment. It stuck to the baking pan.

    The taste was good, though salty (like a wheat thin, if I recall correctly.)

    It took me about 1 1/2 cups of almonds to make almond milk and get 1 cup almond puree.

    Reply

    • Oops – parchment and wax paper are two entirely different things, that may have been the problem, not the thickness. Parchment is awesome – do get some.

      I am drooling at this recipe for wheatless wheat thins. Wow. Hopefully I won’t eat the entire batch at one sitting.

      Reply

  19. Your crackers look so perfect. I loved Wheat Thins and Triscuits, preferring them to a serving of veggie’s any day. I feel better grain-free too, and have found that adding some hazelnuts to my almond flour goodies gives a nutty wheat type flavor.

    Reply

  23. Thanks for the link love, my wifey. ;)

    These look awesome and I’ve been meaning to make almond milk so now I know what to do with the pulp. I love how simple and easy your recipes are, as usual!!

    Reply

  24. I’m discovering that I’m enjoying crackers much more these days as an easy side for my on-the-go quick lunch or snack.

    I’m wondering if this recipe would work well in the dehydrator, I’d like to keep my oven available and 20 hours at 135 degrees is easy to do in the dehydrator. Anyone have thoughts on this?

    Reply

  28. Cool! I think you should call them “wheatless thins”! I’m excited to try these soon. Thanks for posting some great recipes and ideas.

    Reply

  29. i absolutely love wheat thins! could you make the pulp w/ a regular blender or food processor? i don’t have a vitamix :(

    Reply

    • From what I understand whole almonds can be ground in a food processor to make almond meal/pulp. Another option may be to soak almonds overnight then put in a sturdy blender and “chop”. This makes almond milk, then strain milk through cheese cloth and you are left with almond pulp. I’d recommend double checking on-line but its a good place to start.

      Reply

  31. Oh my. Wheat thins are on my very short list of things I do miss. All ingredients are on hand and I will make these this week. Thank you! =D

    Reply

    • Finally I had a few free moments to make these. They were wonderful and right on the mark.

      I used almond meal for the almond pulp because I had a bag on hand. I added about 1 tablespoon of water figuring the almond meal would be damp. I also subbed honey for agave.

      In the next couple of weeks I’ll be flying for a meeting and for pleasure and plan to take these along for a healthy snack.

      Reply

  32. I just can’t say this enough, you make my life so much better!!! I love crackers and now I can have crackers again!

    Reply

  34. I love crackers too. This is one department that I haven’t done too much experimenting in. I feel like I have made “alternatives” for just about every other thing. I guess I will have to try these. As always, thanks for inspiring us all to enrich our gluten-free living. Each and every day I learn that we don’t have to feel deprived!

    Reply

  36. I am so going to try this.Yummy.now if I could just figure out one for my childhood favorite….Cheez-its. I share your love for crackers.
    Kate

    Reply

    • There is a recipe in the Almond Flour Cookbook for crackers that taste JUST LIKE Cheez-its (Cheddar Cheese Crackers, pg 33)!!!! It is a family favorite in my house!!!!

      Reply

  37. My Grandmother has that exact same small wooden box!! where did you get it? i might just need one. and i might just need to make a batch of these :)

    Reply

  39. I might be extra dense, but how exactly do you come up with almond pulp??? :)

    Thanks!
    AnnMarie

    Reply

      • That’s sort of what I was expecting. I do not make my own almond milk, but I’ll figure out how to get these done. They sound delish!!!!! Thanks so much, Elana! I was doomed to a life of sacrifice when I got my “wheat intolerance” diagnosis, but baking and eating are fun again. :)

        Reply

  41. How did you know I was looking for something to do with almond pulp that didn’t seem totally yucky (I see you: muffins, adding to smoothies, and other hockey puck like solutions)–I’m giving this a whirl pronto!

    Reply

    • Hi Elana I have made a similar one to this recipe excluding the agave and baked it in my dehydrator it was yummy! I also am a juicer so I save my pulp of my greens and make crackers that way I won’t waste a single scrap. But now I’m gonna try it this way with agave on the cracker recipe you posted on your site. Thank You, :)

      Reply

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