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 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

  2. 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!

  3. 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

    • 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.

  4. 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

    • 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.

  5. 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

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