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.

Print Recipe
  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.

There is no Nutrition Label for this recipe yet.


76 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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