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Gluten Free Crackers: “Wheat” Thins Copycat Recipe

Gluten Free Crackers: “Wheat” Thins Copycat Recipe


Gluten Free Crackers: "Wheat" Thins Copycat Recipe

As far as I’m concerned, packaged gluten free crackers are mostly sub par. There, I said it. And since you can make a whole lot of these Wheat Thin style gluten free crackers in a jiffy, I say you go for it. Plus, this recipe is made with plen-ty of whole grains and there’s no refined sugar (unless you want there to be). Healthy gluten free crackers!

Gluten Free Crackers: Wheat Thins Copycat Recipe

Let’s just say that you are afraid of rolling out dough (which, of course, I know you’re not but let’s just say it anyway). Would you give it a shot if I told you the secret to rolling out dough into a passably even layer? Promise? Okay here goes: you have to feel the dough as you’re rolling it out. Since we’re rolling it out between two sheet of unbleached parchment paper (rolling out dough by dusting it with extra flour means too much extra flour and dry crackers), if you run your palms along the surface of the top sheet of paper in between rolling, you will feel when it’s too thick here, too thin there. And when it doubt, go thicker instead of thinner. That might just have been more than just one secret. It was lots of secrets. Now you have to do it.

Gluten Free Crackers: Wheat Thins Copycat Recipe

These gluten free crackers are not only way better than anything you can buy, but they’re also healthier. And the recipe makes quite a lot, so it’s not like I’m asking you to make crackers every single day of your life.

Gluten Free Crackers: Wheat Thins Copycat Recipe

Speaking of healthy, those brown flecks you see in the crackers (which are even more prominent when the crackers are raw, like they are above on the left) are made of coconut palm sugar. It tends to clump during baking, but that can be avoided by making the dough in a food processor. But I loathe cleaning a food processor (well really I mostly loathe drying it and I’m completely paranoid about putting something away when it’s not really dry as I don’t know what will happen in my cabinets where it is dark and probably warmer than the rest of my kitchen). And anyway I like the flecks.

Gluten Free Crackers: Wheat Thins Copycat Recipe

Looking for more cracker recipes? Here are a few others I have made:

1. Gluten free Ritz cracker copycat recipe.

2. Gluten free Parmesan cornmeal crackers.

3. Gluten free Saltine cracker copycat recipe on page 74 of Gluten-Free on a Shoestring Quick & Easy.

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Prep time: Cook time: Yield: About 100 crackers


1 1/4 cups (175 g) all purpose gluten free flour

9 tablespoons (75 g) sweet white sorghum flour

1/4 cup (30 g) teff flour

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (40 g) coconut palm sugar (can replace with 6 tablespoons (72 g) granulated sugar)

1 1/2 teapsoons baking powder

1/4 teaspoon baking soda

1 teaspoon (6 g) kosher salt, plus more for sprinkling

6 tablespoons (84 g) unsalted butter, melted and cooled

1/2 cup (4 fl. oz.) milk, at room temperature


  • Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper, and set it aside.

  • In a large bowl, place the all purpose flour, sorghum flour, teff flour, xanthan gum, sugar, baking powder, baking soda and salt, and whisk to combine well. Add the butter and milk, and mix to combine until the dough begins to come together. Knead the dough until it is smooth. Divide the dough into two parts, and press each into a small ball.*

  • Place the first ball of dough between two sheets of unbleached parchment paper, and roll into a rectangle about 1/8-inch thick (about the thickness of a nickel). The dough should roll out quickly and easily. With a pastry wheel or sharp knife, slice the dough into 1-inch square crackers. Place the squares them on the prepared baking sheet, less than 1-inch apart (they will not spread during baking). Gather and reroll scraps. Repeat with the other half of the dough. Sprinkle the tops of the rounds liberally with kosher salt.

  • Place the baking sheet in the center of the preheated oven and bake, rotating once during baking, for about 9 minutes, or until the crackers are golden brown around the edges. Allow to cool completely on the baking sheet. Store in a tightly sealed glass container at room temperature. For best results, serve within 2 days.

  • *note: If you are using coconut palm sugar (which is the same as palm sugar), it has a tendency to clump. The clumps of sugar can be avoided by making the dough in a food processor.



P.S. Please support the blog by buying my gluten free cookbooks! Your support means the world to me!

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Gluten-Free on a Shoestring [Second Edition]:

125 Easy Recipes for Eating Well on the Cheap

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Comments are closed.

  • April 23, 2013 at 9:29 PM

    I have missed wheat thins so much. In fact my doctor gave me my dx over the phone a last month and I was eating wheat thins. Thank you so much for this copy cat recipe.

  • April 21, 2013 at 5:52 PM

    Gluten Free Crackers: “Wheat” Thins Copycat Recipe=The Cats Meow. These were perfect!

  • DawnC
    April 21, 2013 at 3:43 PM

    Can I use Brown Rice Flour in place of the Teff flour?

  • timothy Barrett
    April 21, 2013 at 11:09 AM

    Can you use regular Better Batter? How long do these last? Thank you. :)

  • c
    April 18, 2013 at 11:47 AM

    I would make these RIGHT NOW if I didn’t think I might lose power at any moment… UGH!!!

  • Holli Coaker Turner
    April 18, 2013 at 2:27 AM

    What GF all purpose do you use?

  • April 17, 2013 at 10:27 PM

    What GF all purpose do you use?

  • April 17, 2013 at 4:50 PM

    Can you use alternate milks?

  • Amy
    April 17, 2013 at 2:39 PM

    Can I use buckwheat instead of teff? Can’t get teff in the north GA Mountains. I’d have 100+ mile round trip to get to closest Whole foods!

    • Chris
      April 18, 2013 at 3:47 PM

      Awesome teff flour available at nuts.com! LOVE IT!

  • Deborah Bean
    April 17, 2013 at 1:11 PM

    Can you work on a GF “Triscuit” next? These are just wonderful!

    • gfshoestring
      April 17, 2013 at 1:13 PM

      Funny you should mention that, Deborah. That is something I have been trying to figure out, without any real success, for years! I could make them, but not without an enormous amount of trouble that basically no one else would ever endure. I’m still trying to figure out how to replicate them in a way that makes sense and is truly replicable.
      xoxo Nicole

    • Donia Robinson
      April 17, 2013 at 1:25 PM

      Yes, Triscuits are certainly a marvel of modern engineering. Where is a mechanical engineer when we need one?

      By the way, Nicole, did you know some cereals are popped? I learned this at an engineering fair several years ago. They make little, hard nuggets, then throw them in an air popper, and voila – out pop Cheerios. (They actually did it with a popcorn air popper. Obviously done in a factory on a larger scale.) Does it seem like that could work on a home scale?

  • Donia Robinson
    April 17, 2013 at 12:35 PM

    Squares! Yay! Eat that, frowny goldfish. My kids are going to freak out over these. We’re soon going to attempt a totally GF house, so you’re going to be totally on the hook to get my gluten eaters through the dark days. ;) I love to see that you’re using sorghum flour. It’s one of my favorite GF flours.
    Oh, and by the way, I actually could not finish all of the cake for 1 last night, so I apologize for giving you a hard time about advising we share. I still did not share. I just ate the rest with breakfast. Problem solved!

    • gfshoestring
      April 17, 2013 at 1:14 PM


    • Donia Robinson
      April 17, 2013 at 1:21 PM

      I apologized!

      Yes, and I blame the adoption of a healthier diet about 8 months ago. I simply can’t hold my rich food like I used to. Which is good, but bad. But good.

  • Anneke
    April 17, 2013 at 12:33 PM

    I love that you have created this recipe, because I miss Wheat Thins a whole lot! I do not love that I have no kitchen right now (literally, empty room, walls bare to the studs, no plumbing, no stove) so I CAN’T MAKE THEM! Please eat some in honor of me and my empty kitchen, I will make some and eat them in honor of you, in June. Or July. Hopefully not August, that would be bad.

    • gfshoestring
      April 17, 2013 at 1:14 PM

      Oh my gosh, Anneke. That’s really rough! I have been there, but luckily since we moved the kitchen from one spot to another, I had the old kitchen for almost the whole time. I wish you lots and lots of luck and patience – and it will all be worth it!
      xoxo Nicole

  • April 17, 2013 at 12:25 PM

    thank you!! i was going to make bread today, but now i’m going to make these crackers. i’ve missed wheat thins so much. you’re amazing!!

  • April 17, 2013 at 12:07 PM

    These look so good! And easy. Even the rolling part, now that I know your secrets :) I also love how the brown flecks are Sugar !! My kid is often wary of any speck or dot (makes life very fun let me tell you) but I don’t think even she can resist sugar dots!

    • gfshoestring
      April 17, 2013 at 1:17 PM

      Oh boy, Dana, I remember those days, when every fleck was suspect. I’m not sure if my kids have gotten over that, or if they’ve just gotten old enough to pretend like they don’t mind. Either way, I’ll take it!
      xoxo Nicole

  • JoAnn C.
    April 17, 2013 at 11:37 AM

    Sometimes, (read: some of the time), when rolling out crackers I often cut the dough up into more than two balls, usually about four. Then I place each ball in between 2 sheets of parchment paper and flatten using the tortilla press to make an even disk. If I need to I can roll out the dough from there. When I use this method I usually end up with good results. I should also mention I try not to flatten too thin because I still want some control with the rolling pin. Would this method work for the “wheat” thins?

    • gfshoestring
      April 17, 2013 at 1:16 PM

      I’ve never tried doing that, JoAnn, but I don’t see why it wouldn’t work. Give it a try!
      xoxo Nicole

  • April 17, 2013 at 10:43 AM

    I love wheat thins – so thank you thank you! However I do not think we can eat them all within two days. can we freeze them? or refridgerate for a longer shelf life?

    • gfshoestring
      April 17, 2013 at 1:15 PM

      Refrigerating them will actually dry them out, Jennifer. You can definitely store them for longer than 2 days, but they just won’t be at their absolute best after 2 days. Storing them in a glass, rather than a plastic, container should help extend their shelf life, though.
      xoxo Nicole

  • April 17, 2013 at 9:29 AM

    Where can I find Teff flour, or what can I substitute? I want to make these soo bad!

    • April 17, 2013 at 10:41 AM

      bob’s redmill makes one that you can find in most stores and online

  • Brittany
    April 17, 2013 at 9:12 AM

    OMG, there goes my day! Oh wait, it really does look easy, maybe I can knock these out now and have them for lunch. THANK YOU! My GF daughter and I were just whining the other day about how there aren’t any good gf crackers. We loooooooved Wheat Thins back when we could eat them.

    • gfshoestring
      April 17, 2013 at 10:50 AM

      Pleasure, Brittany. :) Yeah, packaged gluten free crackers just don’t cut it!
      xoxo Nicole

  • Nicole Rao
    April 17, 2013 at 9:02 AM

    Question for you…what am I doing wrong if my dough is ALWAYS so sticky I can’t smooth it out or if I do, I can’t lift it off the paper to bake b/c it’s so tacky and just holds onto everything like glue? These look yummy and I have everything to make them!

    • gfshoestring
      April 17, 2013 at 9:07 AM

      Hi, Nicole,
      Two things come to mind: 1. If you are using an alternative flour blend, like a bean flour, it will always be sticky; 2. You are not measuring your ingredients properly so the proportions are off.
      Hope that helps!

    • Nicole Rao
      April 17, 2013 at 10:48 AM

      I’ll keep trying. No bean flours here, and for measuring I spoon flours into the measuring cup and level off with the back of a knife. I won’t give up though ;) Thank you!

    • gfshoestring
      April 17, 2013 at 10:51 AM

      I like your can-do attitude, Nicole! I would suggest measuring by weight, if you are willing. It not only makes baking easier and for faster clean-up, but the proper moisture balance is particularly important whenever you’re rolling something out. If you’re making any substitutions, definitely consider those, too.
      xoxo Nicole

    • April 17, 2013 at 11:22 AM

      Nicole is absolutely correct (as always). I had a similar issue and I suspect that my dry measuring cups and my liquid measuring cups are just off enough that I end up with too wet a dough. As soon as I starting measuring by weight, everything came out LIKE BUTTAH! ESPECIALLY Nicole’s recipes. Honestly, I think she singlehandedly saved me from a clinical depression over having to give up gluten!

    • gfshoestring
      April 17, 2013 at 1:16 PM

      Thanks, Brenda! Always a pleasure to have you drop by. :)
      xoxo Nicole

  • Nancy Lundy
    April 17, 2013 at 9:00 AM

    At the risk of sounding creepy… I think I love you. Wheat Thins! Oh, how I’ve missed them. YUMMM!

    • gfshoestring
      April 17, 2013 at 9:06 AM

      Not creepy, Nancy! Love you back. We are connected … by a love of Wheat Thins. :)
      xoxo Nicole

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