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
For the gluten-free all-purpose flour blend
- 1 1/2 ounces (about 1/4 cup) superfine white rice flour
- 1 1/2 ounces (about 1/4 cup) superfine brown rice flour
- 3/4 ounce (about 2 tablespoons plus 1 teaspoon) tapioca starch or tapioca flour
- 3/4 ounce (about 2 tablespoons) potato starch
- 1/4 ounce (about 1 3/4 teaspoons) potato flour
- 2 teaspoons xanthan gum
- 1 1/2 teaspoons pure powdered fruit pectin
For the gluten-free whole-grain flour blend
- 3 1/2 ounces (about 3/4 cup) sweet white sorghum flour
- 1 1/4 ounces (about 1/4 cup) teff flour
For the gluten-free Wheat Thins
- 1 cup all-purpose gluten-free flour blend
- 1 cup whole-grain gluten-free flour blend
- 6 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt plus more for sprinkling
- 6 tablespoons unsalted butter melted and cooled
- 1/2 cup milk at room temperature
Make the gluten-free all-purpose flour blend
- In a small bowl, whisk all the ingredients together.
Make the gluten-free whole-grain flour blend
- In a small bowl, whisk all the ingredients together.
Make the gluten-free Wheat Thins
- 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.)
- 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.
- 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.
- 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.
- 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.
- 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 VariationFor 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.
Recipe Testers’ Reviews
This gluten-free Wheat Thins recipe turned out great! I grew up loving Wheat Thins. I would eat them slathered with, yes, margarine; dipped into cottage cheese and jam; and layered with Tillamook Cheddar cheese. Any childhood memory typically included Wheat Thins. I can easily see these crackers becoming part of some new memories and maybe, just maybe, more sophisticated toppings. The dough was extremely easy to roll out. I would recommend rolling the dough pretty thin and baking it until you get a nice burnished brown color around the edges. If you have a rolling pin measure band, this would be a great place to use it. The dough was extremely easy to roll out on parchment paper. Make sure to roll the dough nice and thin or the crackers won’t get crisp all the way through. Make sure to get a good amount of salt on the top of the crackers as that’s one of the calling cards of the classic Nabisco Wheat Thins.
I’ve been gluten-free for 16 years, so it goes without saying that it’s been a long time since I’ve had Wheat Thins. Therefore, I might not be the most authoritative person to opine on how closely these resemble the Nabisco original, but they definitely have that whole-grain flavor mixed with a fair bit of sweetness (maybe just a bit too much sweetness). They come out crisp (note: they will continue to crisp as they cool) and are sturdy enough to stand up to a thick dip.
Originally published March 03, 2017
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.