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!

Homemade Wheat Thins Without Gluten

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. 

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: mixed with tapioca flour yields perfect crunchy gluten-free crackers.
• Tapioca flour: also called tapioca starch.
• Salt: to enhance the flavors.
• Sugar: to get that savory-sweet flavor from the original thins.
• Butter or oil: to bind the dry ingredients.
• Water: the liquid we need to form the dough.

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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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.

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

Gluten-Free Wheat Thins Crackers

Servings: 50 crackers

Prep Time: 10 minutes mins

Cook Time: 17 minutes mins

Total Time: 27 minutes mins

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

5 from 6 votes

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Ingredients

• 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

• Preheat the oven to 350F.
• 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. 
• 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.
• 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).
• 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. 
• 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. 

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).

Equipment

baking sheet

Mixing Bowls

Kids Lunch Box

Nutrition

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

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.)