Do you need a new allergy-friendly snack recipe?
I am always on the lookout for healthy, tasty, kid-friendly gluten-free crackers to add to our lunches. MOMables Cracker Stackers are an easy go-to staple around here, but they can get kind of expensive for a $5 store-bought box of gluten-free crackers, with only 12 unbroken ones.
I’m a somewhat mediocre baker (and by “mediocre,” I mean “incompetent”) and so anything homemade has to not only be tasty enough to bother with again, but easy enough that I’m willing! These crackers definitely fit the bill!
What is so great about MOMables is that you don’t have to be a master chef to produce wonderful snacks and lunches. Just like these gluten-free wheat thins, all of MOMables recipes are made for the working parents who want to provide fun and exciting yet nutritious lunches and snacks for their children without buying all that processed stuff. Join us here to get started with the weekly meal plan that gives you real food ideas! You can also sign up for our FREE weekly newsletter for even more ideas sent straight to your inbox!
Gluten-Free “Wheat” Thins Crackers
This 1-bowl recipe is easy to make and easy to roll and cut, but hard to stop eating!
- 1/2 cup brown rice flour
- 1/2 cup tapioca flour (also called tapioca starch)
- 3/4 teaspoon salt
- 4 teaspoons sugar
- 2 tablespoons butter, melted, or 1/2 teaspoon vegetable oil*
- 3-5 tablespoons water
- Preheat the oven to 350F.
- Mix the flours, salt, and sugar in a large bowl. Add the butter and then add water 1 tablespoon at a time, mixing in between, until a dough forms that will hold together when gathered into a ball. (You can start mixing with a spoon, but you’ll want to knead with your hands at the end to make sure you won’t need to add more water.)
- Place the dough on a piece of parchment paper and cover it with another piece of parchment paper. Roll the dough until about 1/8-inch thick.
- Use a knife or pizza cutter to cut into squares, or use a cookie cutter to cut shapes. (You can take rough edges and scraps and roll them out again to make more shapes.)
- Transfer the parchment paper with the crackers to a baking sheet. For a more toasted look, lightly brush or spray the tops with melted butter or oil. Sprinkle extra salt over the tops if desired.
- Bake at 350F for about 12 minutes or until they begin to turn golden. Turn the oven off, and leave the crackers in the oven for 5 minutes. Remove from the oven and let cool completely. Store in an airtight container.
*You can substitute butter with coconut oil OR palm shortening, which will give them a slightly different flavor. Or I prefer to use 1/2 teaspoon of olive oil instead, and add an extra tablespoon or two of water (for 4 to 5 tablespoons total).
These have that slightly sweet and salty taste I remember from the brand-name crackers, but are very pasty-white looking, even with the brown rice flour. You can experiment with adding ground brown flax seed meal for some wheaty-looking flecks, or subbing in partial amounts of darker gluten-free flours. (You can also check out our regular wheat thins recipe here.)
Inspired by a recipe from Homemade Dutch Apple Pie