Cooking and Serving: 32 minutes | 100 crackers
Ingredients
See recipe for ingredients
Description
Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes | Servings: 100 crackers
Instructions
GO
When you’re rolling out the dough, whatever your method, the hardest part is.
often rolling it into a single, even layer. Your hands are your best guide, not.
Your eyes simply can’t compare the relative thickness of the dough from one spot.
to another. Running your hands lightly across the dough will tell you everything.
you need to know about where to roll thinner, where to leave the dough be.
A clear glass jar with gluten free wheat thins style crackers.
clear glass jar with gluten free wheat thins style crackers.
DON’T WORRY SO MUCH ABOUT THE THICKNESS.
You’re going to end up having some variation in thickness of the dough as you.
roll it out, no matter how careful you are. It just means that some crackers.
will brown more fully and others will only have brown edges.
Especially since we’re sprinkling the dough with extra flour as we’re rolling it.
out, all of the squares will crisp up during baking. As long as nothing burns,.
it truly doesn’t matter at all.
A bowl with baked gluten free wheat thins style crackers.
bowl with baked gluten free wheat thins style crackers.
CHILL IT OUT
The temperature of the dough can make a very big difference in rolling it out.
properly, and in getting clean cuts. If you are having trouble getting clean.
cuts, try rolling out the dough as best you can, and then chilling it in the.
refrigerator or freezer.
Just roll out the dough on a sheet of parchment paper, then slide that parchment.
onto a cutting board and place it in the refrigerator for about 10 minutes or.
the freezer for less than 5 minutes. When you remove the dough from the.
refrigerator or freezer, you’ll find that your cutter will glide easily and.
PEEL PAPER FROM THE DOUGH, NOT THE DOUGH FROM PAPER.
The more successful you’ve been in rolling your dough thinly, the more difficult.
you may find it to be to remove the shapes from the rolling surface. You’ve.
taken the time to cut out nice, clean shapes. You don’t want them to stretch or.
Try rolling the dough out on a sheet of unbleached parchment paper, removing the.
dough surrounding the cutout shapes first, and then peeling the paper away from.
each cutout shape instead of the other way around.
A side angle image of baked gluten free wheat thins style crackers.
side angle image of baked gluten free wheat thins style crackers.
INGREDIENTS AND SUBSTITUTIONS
Over the years, I’ve made this recipe so many times. It’s naturally egg-free, so.
there’s no worry there. I have successfully made this recipe dairy-free, but I.
haven’t tried substituting the additional flours (sorghum and teff). Here are my.
best guesses for how to make this recipe suit additional dietary needs, in case.
Dairy-free: The melted butter in this recipe can easily be replaced with Earth.
Balance buttery sticks or Melt vegan butter replacement. The crackers won’t.
brown quite as much, but they should still become pretty crisp as they are baked.
If you’re using Earth Balance, though, reduce the 1 teaspoon kosher salt in the.
dough recipe to 1/2 teaspoon. Earth Balance itself is quite salty.
To replace the 1/2 cup milk, any nondairy milk in a carton should work just.
fine. Make sure you’re using something other than nonfat milk, though, and.
something unsweetened. My favorite nondairy milk replacements are unsweetened.
almond milk and unsweetened cashew milk.
Teff & sorghum flours: The combination of teff and sweet white sorghum flours.
provides the heartiness that you expect from a whole grain baked good. I haven’t.
tried replacing them with anything, and I’m afraid I don’t think either can.
truly be replaced with success.
If you’re dying to try a replacement and you’re willing to experiment, you can.
try replacing the sweet white sorghum flour with oat flour and the teff flour.
with rice bran. But I can’t promise anything!
Sugar: In the past, I’ve made this recipe with 1/4 cup of coconut palm sugar in.
place of 1/4 cup + 2 tablespoons of granulated sugar, and really liked it. It.
does seem to make the crackers even heartier.
If you’d like to try that, you’ll need to make the cracker dough ingredients together in a food processor until a smooth ball of dough forms.
It’s easy enough to do, and it will break up any clumps in the coconut sugar.
But I hate cleaning a food processor, so I avoid the whole business.
GLUTEN FREE WHEAT THINS CRACKERS
Prep Time: 20 minutes mins.
Cook Time: 12 minutes mins.
gluten free wheat thins crackers.
free wheat thins crackers.
These gluten free Wheat Thins crackers have all the hearty, crispy and buttery.
taste you remember—just without the wheat.
INGREDIENTS
1 ¼ cups (175 g) all purpose gluten free flour, plus more for sprinkling (I.
used Better Batter; please click thru for full info on appropriate blends).
½ teaspoon xanthan gum, (omit if your blend already contains it).
9 tablespoons (75 g) sweet white sorghum flour.
¼ cup (30 g) teff flour.
⅜ cup (72 g) granulated sugar.
1 ½ teaspoons baking powder.
¼ teaspoon baking soda.
1 teaspoon (6 g) kosher salt, plus more for sprinkling.
6 tablespoons (84 g) unsalted butter, melted and cooled.
½ cup (4 fluid ounces) 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, xanthan gum, sorghum flour,.
teff flour, sugar, baking powder, baking soda and salt, and whisk to combine.
Add the melted butter and milk, and mix to combine until the dough begins to.
come together. Knead the dough until it’s smooth. Divide the dough into two.
parts, and press each into a small ball.
Place the first ball of dough on a clean surface and sprinkle with 1 to 2.
tablespoons of flour.
Knead the dough to incorporate the flour and smooth out the dough. Using a.
rolling pin, roll the dough 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 or a 1-inch square cookie cutter, slice the dough into 1-inch square.
Place the squares them on the prepared baking sheet, less than 1-inch apart.
(they will not spread during baking).
Gather the scraps, add to the other half of the dough and repeat the process.
until you’ve used all the dough. Sprinkle the tops of the rounds liberally.
Place the baking sheet in the center of the preheated oven and bake, rotating.
once during baking, for 9 to 12 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.
INGREDIENTS
1 ¼ cups (175 g) all purpose gluten free flour, plus more for sprinkling (I.
used Better Batter; please click thru for full info on appropriate blends).
½ teaspoon xanthan gum, (omit if your blend already contains it).
9 tablespoons (75 g) sweet white sorghum flour.
¼ cup (30 g) teff flour.
⅜ cup (72 g) granulated sugar.
1 ½ teaspoons baking powder.
¼ teaspoon baking soda.
1 teaspoon (6 g) kosher salt, plus more for sprinkling.
6 tablespoons (84 g) unsalted butter, melted and cooled.
½ cup (4 fluid ounces) 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, xanthan gum, sorghum flour,.
teff flour, sugar, baking powder, baking soda and salt, and whisk to combine.
Add the melted butter and milk, and mix to combine until the dough begins to.
come together. Knead the dough until it’s smooth. Divide the dough into two.
parts, and press each into a small ball.
Place the first ball of dough on a clean surface and sprinkle with 1 to 2.
tablespoons of flour.
Knead the dough to incorporate the flour and smooth out the dough. Using a.
rolling pin, roll the dough 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 or a 1-inch square cookie cutter, slice the dough into 1-inch square.
Place the squares them on the prepared baking sheet, less than 1-inch apart.
(they will not spread during baking).
Gather the scraps, add to the other half of the dough and repeat the process.
until you’ve used all the dough. Sprinkle the tops of the rounds liberally.
Place the baking sheet in the center of the preheated oven and bake, rotating.
once during baking, for 9 to 12 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.