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
1/2cup brown rice flour
1/2cup 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.
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 1/2-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.
*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).