Wheat Thins

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
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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°F 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.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

76 responses to “Wheat Thins”

  1. hi elana.the pulp should be dry or really wet?i squize the nutbag veeeery much so what I get is very dry yet moist pulp.doesnt have much liquid.is ti ok?because crackers and they crumbled…probably due to the dryness of th epulp….

    • Demi, thanks for your comment. I do the same thing with the pulp and these crackers turn out perfectly every time. Make sure you use the amounts of oil and honey listed in the recipe so that your crackers will be perfect too :-)

  2. I don’t make almond milk so could someone tell me what the texture of almond pulp is so I can experiment? I’m thinking of using almond meal but wondering if it needs to be damp like dough? I’m thinking I’ll add water so just looking for an idea of texture so I can try annamount to add.

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