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.
Wheat Thins
Ingredients
- 1 cup firmly packed almond pulp
- 2 tablespoons golden flaxmeal
- 1 tablespoon grapeseed oil or olive oil
- ½ teaspoon celtic sea salt
- 1 tablespoon honey
Instructions
- Combine all ingredients in a large bowl
- Roll dough into a ball, press between 2 sheets of parchment paper and roll to ¼-inch thickness
- Remove top piece of parchment paper
- Transfer bottom piece of parchment paper with rolled out dough onto baking sheet
- Cut dough into 2-inch squares with a knife or pizza cutter
- Bake at 135°F for at least 20 hours, or until crunchy
- Let crackers come to room temperature on baking sheet, then serve
Equipment
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.
Beth says
I also used to love eating Wheat Thins.
Thank you for this gluten-free version!
AndreAnna says
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!!
Tacia says
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?
Jen @ keepitsimplefoods says
OMG, I’m a fool for wheat thins. These sound great! Love the idea of making a healthier version at home.
Wendy says
What can I substitute for flax meal? Can’t use Chia seeds either.
Thanks!
Erin says
Ingenious! I adore crackers :)
Danielle says
Cool! I think you should call them “wheatless thins”! I’m excited to try these soon. Thanks for posting some great recipes and ideas.
Paige says
I like the name “wheatless thins” Danielle!!
Amanda S. says
i absolutely love wheat thins! could you make the pulp w/ a regular blender or food processor? i don’t have a vitamix :(
Tacia says
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.
Amanda S. says
Thank you!!! :)
Alisa Fleming says
Your husband is GF now too, so awesome!!
Kathryn says
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
Kathryn says
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.