Wheat Thins

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

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Ingredients

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
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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

78 responses to “Wheat Thins”

  1. 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

  2. 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.

  3. 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.

    • 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.

  4. 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.

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Recipes » Snacks » Wheat Thins