Gluten-free Wheat Thins. Because we love the classic crackers from Nabisco. And we love you, dear readers. And we know many of you are gluten-free and love Wheat Thins. So we connected the dots. Rest assured, these contain all the characteristic crunch and sweet nuttiness of the Nabisco original.
Gluten-free Wheat Thins? Yep. You won’t even miss the wheat in these crackers thanks to this gluten-free whole-grain flour blend, which provides all the characteristic crunch and sweet nuttiness of the Nabisco original. (The specific ratio of sweet white sorghum flour to teff flour—75% to 25%, to be precise—is what lends the resulting crackers the proper taste and texture.) And, just like classic Wheat Thins, these are oh so snackable, whether greedily noshed by the handful or displayed alongside a lovely dip on a silver platter all dainty and proper.–Monica L. Helton
WHAT’S YOUR FAVE WAY TO NOSH ON WHEAT THINS?
Alongside a glass of cold milk. Dipped in yogurt. Sandwiched with Nutella. Slathered with preserves. We each have our preferred way to cozy up to a box of Wheat Thins. And we’d love to know yours. Let us know in a comment below!
Gluten-Free Wheat Thins Recipe
- Quick Glance
- 50 M
- 1 H
- Makes about 100 crackers
- For the gluten-free all-purpose flour blend
- 42 grams (about 1/4 cup) superfine white rice flour
- 42 grams (about 1/4 cup) superfine brown rice flour
- 21 grams (about 2 tablespoons plus 1 teaspoon) tapioca starch or tapioca flour
- 21 grams (about 2 tablespoons) potato starch
- 7 grams (about 1 3/4 teaspoons) potato flour
- 4 grams (about 2 teaspoons) xanthan gum
- 3 grams (about 1 1/2 teaspoons) pure powdered fruit pectin
- For the gluten-free whole-grain flour blend
- 105 grams (about 3/4 cup) sweet white sorghum flour
- 35 grams (about 1/4 cup) teff flour
- For the gluten-free Wheat Thins
- 1 cup (140 g) all-purpose gluten-free flour blend
- 1 cup (140 g) whole-grain gluten-free flour blend
- 6 tablespoons (75 g) granulated sugar
- 1 1/2 teaspoons (6 g) baking powder
- 1/4 teaspoon (1.5 g) baking soda
- 1 teaspoon (3 g) kosher salt, plus more for sprinkling
- 6 tablespoons (3 ounces or 85 g) unsalted butter, melted and cooled
- 1/2 cup (4 fluid ounces or 114 ml) milk, at room temperature
- Make the gluten-free all-purpose flour blend
- 1. In a small bowl, whisk all the ingredients together.
- Make the gluten-free whole-grain flour blend
- 2. In a small bowl, whisk all the ingredients together.
- Make the gluten-free Wheat Thins
- 3. Preheat your oven to 350°F (177°C). Grab as many rimmed baking sheets as there are racks in your oven and line each with parchment paper. (If you only have 1 or 2 baking sheets, that’s perfectly fine, you’ll just need to bake the crackers in batches rather than all at once.)
- 4. In a large bowl, whisk together the all-purpose flour blend, whole-grain flour blend, sugar, baking powder, baking soda, and 1 teaspoon kosher salt.
- 5. Create a well in the center of the dry ingredients, add the butter and milk, and mix to combine until the dough comes together. Knead until smooth. Divide the dough in half and press each portion of dough into a small ball.
- 6. Place the first ball of dough between 2 sheets parchment paper and roll with a rolling pin into a rectangle about 1/8-inch thick. The dough should roll out quickly and easily. Using a sharp knife or a pastry or pizza wheel, slice the dough into 1 1/4-inch (3-cm) squares. Place the squares 1 inch (2.5 cm) apart from each other on the prepared baking sheets. Gather and reroll the scraps and cut out more crackers until you’ve used up the first ball of dough. Repeat with the remaining ball of dough. Generously sprinkle the tops of the squares with salt.
- 7. Place a baking sheet on each oven rack and bake the crackers, rotating the baking sheets 180 degrees halfway through baking, until the crackers are golden brown around the edges, 10 to 12 minutes. Let the crackers cool completely on the baking sheets. The crackers will continue to crisp as they cool.
- 8. Nosh your gluten-free Wheat Thins crackers immediately or, if you’re able to show some restraint, store them in a resealable container at room temperature for up to 5 days. (You can instead stash the crackers in a freezer-safe resealable plastic bag and freeze them for up to 2 months. Defrost them at room temperature.)
HOW TO MAKE A SLIGHTLY LESS HEALTHY GLUTEN-FREE WHEAT THINS VARIATION
- For a somewhat less healthy gluten-free Wheat Thins variation, you can use 1 1/4 cups all-purpose flour blend and 3/4 cup whole grain flour blend, which are the amounts specified in the original recipe. However, we quite like the version we came up with that has a smidgen more whole grain nuttiness and goodness.
Hungry for more? Chow down on these:
Gluten-Free Wheat Thins Recipe © 2015 Nicole Hunn. Photo © 2015 Jennifer May. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!