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Gluten-Free Wheat Thins

I am always on the lookout for tasty, gluten-free snacks to add to our lunches and these homemade gluten-free wheat thins hit the spot!

stack of homemade wheat thin crackers

Not only are these gluten-free wheat thins just as tasty as the boxed version, but they are easy to make and much healthier. This makes a great school lunch box idea that requires few ingredients. 

Gluten-Free Cracker Ingredients

These crackers are made from a gluten-free flour blend of brown rice flour and tapioca flour. I don’t recommend swapping for other gluten-free flours since these two combined yield the perfect crunchy and yummy results. 

Head to the pantry and see if you have everything you need to make this snack happen: 

  • Brown rice flour
  • Tapioca flour (also called tapioca starch)
  • Salt
  • Sugar
  • Butter or oil
  • Water

Short, simple, and sweet. If you’re on the lookout for more kid-favorite snacks recreated into homemade and healthier versions, check out my cookbook for the Best Homemade Kids’ Snacks on the Planet. It has tons of yummy and easy recipe ideas your family will love. 

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All my best kid-friendly lunches from over a decade of creating meal plans. Add some variety to your child’s lunchbox with these epic lunches, plus receive my Pack Meals Like a Pro ebook, free with purchase!

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How To Make Gluten-Free Wheat Thins

This is a great recipe to get the kids involved since it involves some kneading, rolling, and cutting the dough into shapes. Step-by-step, this process is easy and worth it for these delicious, crispy gluten-free crackers.

  1. Prepare
    Preheat the oven to 350F. 
  2. Mix the Dry Ingredients
    In a large bowl, combine the flours, salt, and sugar. Add the butter and 1 tablespoon water at a time, combining after each addition until a dough begins to form. 
  3. Roll it Out
    Place the dough on a piece of parchment paper and cover it with another piece of parchment paper. Roll the dough until about ⅛-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).
  4. Add the Finishing Touches
    Transfer the parchment paper to the baking sheet. For a more toasted look, lightly brush or spray the tops with melted butter and sprinkle with salt. 
  5. Bake Until Golden Brown
    Bake for 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.
gluten free wheat thins being dipped into peanut butter

More Gluten-Free Snacks

Need more lunchbox friendly gluten-free snacks? I’ve got you covered with kid-approved ideas right below: 

  • Homemade Fruit Roll-Ups
  • Homemade Greek Hummus
  • Ham & Apple Wraps
  • No-Bake Oatmeal Energy Bites
Print Recipe| Pin Recipe

Gluten-Free Wheat Thins Crackers

homemade wheat thins

★★★★★

5 from 1 reviews

Homemade gluten-free wheat thins with the same savory-sweet flavor and crispy golden texture of the original snack. 

  • Author: Laura Fuentes – MOMables
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: approx. 50 crackers
  • Category: Snacks
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • ½ cup brown rice flour
  • ½ cup tapioca flour (also called tapioca starch)
  • ¾ teaspoon salt
  • 4 teaspoons sugar
  • 2 tablespoons butter, melted or ½ teaspoon vegetable oil*
  • 3–5 tablespoons water

Instructions

  1. Preheat the oven to 350F.
  2. In a large bowl, combine the flours, salt, and sugar.
  3. Add the butter and 1 tablespoon water at a time, combining after each addition until a dough begins to form. 
  4. Place the dough on a piece of parchment paper and cover it with another piece of parchment paper. Using a rolling pin, roll the dough until about ⅛-inch thick.
  5. With a knife or pizza cutter cut the dough into small 1 ½-inch 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).
  6. Transfer the parchment paper to the baking sheet. For a more toasted look, lightly brush or spray the tops with melted butter and sprinkle with salt. 
  7. Bake for 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 for up to 1 week. 

Equipment

baking sheet

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Mixing Bowls

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Kids Lunch Box

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Notes

*You can substitute butter with coconut oil OR palm shortening, which will give them a slightly different flavor. Or I prefer to use ½ teaspoon of olive oil instead, and add an extra tablespoon or two of water (for 4 to 5 tablespoons total).

Nutrition

  • Serving Size: 10 crackers
  • Calories: 114
  • Sugar: 3.5g
  • Sodium: 351.1mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Carbohydrates: 16.3g
  • Fiber: 0.7g
  • Protein: 1.2g
  • Cholesterol: 12.2mg

Keywords: gluten-free crackers, crackers, homemade crackers

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

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.)

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Reader Interactions

Comments

  1. Christine L

    June 07, 2014 at 12:38 pm

    Just finished baking these and they are already quickly disappearing! Super easy and quick. Will be making a larger batch next time. This will save some $$$!

    ★★★★★

    Reply
  2. Ruthann's Szenasis

    May 22, 2014 at 7:53 am

    These look awesome! Thanks for these gluten free options! I noticed the note at the bottom of the recipe, but I can’t figure out how it goes into the recipe…I mean, it says you can sub coconut oil for palm shortening, etc. but I don’t see palm shortening in the recipe. Can you clarify?

    Reply
    • MOMables

      May 22, 2014 at 10:42 am

      Hi Ruthann! Oops! Sorry for the confusion, was a slight mistake! The coconut oil and palm shortening are both substitute options for the melted butter listed in the ingredients list. The recipe has been edited and is now correct! Thanks!

      Reply
  3. Amanda

    March 26, 2014 at 6:46 pm

    How crunchy are these? My little guy is 16th months old. :)

    Reply
    • MOMables

      March 26, 2014 at 7:35 pm

      just like wheat thins… maybe a little softer if you roll them out a bit too thick.

      Reply
    • MOMables

      March 26, 2014 at 7:36 pm

      they are just like wheat thins… unless you roll them out a little thicker then they will be a tad softer.

      Reply

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