Think about different types of crackers you enjoy eating. What do they have in common?
They be thin. They be salty.
The key to great crackers is to make them thin and don’t spare the salt!
Why Make Homemade Crackers?
It seems that more than anything else, people want healthy alternatives to packaged snack foods. It’s the toughest category to find a healthy recipe upgrade for, in my opinion, because you need things that can hang out in a diaper bag or a desk drawer for days or weeks. Cheese and yogurt that’s homemade just don’t fit the bill!
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With over a dozen different “bar” recipes alone, including many that are grain-free and contain zero refined sugar, I guarantee you’ll find a new family favorite in Healthy Snacks to Go.
Packaged crackers are notoriously unhealthy, between the often used trans fats, the even more often used polyunsaturated oils, the high salt content and the white flour. In whole grain crackers, you have the problem of extruded grains (Triscuits) which may damage the fats under high heat and pressure, or the phytates issue with unsoaked whole grains.
This homemade cracker recipe will satisfy even the pickiest cracker eater, if that picky cracker eater would go near Wheat Thins. It also is a true “real food” recipe with some slight modifications. It’s THE perfect whole wheat cracker recipe to start with. Believe me, I started with some that were solidly in the “too healthy” or “too tasteless and bland” categories.
Printable Homemade “Wheat Thins” Style Crackers Recipe
Adapted from King Arthur Flour Whole Grain Baking CookbookPrint
Homemade “Wheat Thins”-Style Crackers
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Category: Snacks
Adapted from King Arthur Flour Whole Grain Baking Cookbook
- 1 1/4 c. whole wheat flour (can use spelt flour, traditional whole wheat or white whole wheat)
- 1 1/2 Tbs. sugar (or honey)
- 1/2 tsp. salt
- 1/4 tsp. paprika
- 4 Tbs. butter
- 1/4 c. water
- 1/4 tsp. vanilla
- salt (Use the code kitchenstewardship for 15% off of your first purchase) for topping
- Mix ‘em: Combine the whole wheat flour, sugar, salt and paprika in a medium bowl. Using a pastry blender or two knives, cut the butter thoroughly into the dry mixture until it looks like large crumbs, no bigger than a pea. Some people use a food processor to cut in the fat, but I prefer to save dishes and keep it all in one bowl. Combine the water and vanilla in a measuring cup, plus honey if using, and add to the flour mixture. Mix well until combined and dough forms, but only as long as necessary for the most tender crackers.
- Prep ‘em: Use parchment paper, a lightly greased cookie sheet, or an ungreased baking stone. For crackers, I would HIGHLY recommend using a baking stone (I love my Pampered Chef Rectangular Stone), or at least parchment paper or a Nonstick Silicone Baking Mat. I roll the dough right out on the stone or mat, after flouring it lightly, and bake them. Yep, right on the stone. That way I don’t have to worry about rumpled crackers as I move the fragile dough. People say, “Those are homeMADE?” because most of my crackers have perfect shape and are sooooo delectably thin.
- Roll ‘em: Only use one fourth of the dough at a time. Cover all your surfaces with flour and roll the dough as evenly as you can. You might flip the dough to make it easier to roll, but I don’t always have to. Keep rolling until the dough is as thin as humanly possible without tearing. Use a pizza cutter or sharp knife and cut the dough into squares or triangles, about 1 1/2 inches each. Fork pokes make them look extra authentic. If you want all beautifully square crackers, you can trim the edges square. I skip the trimming and just deal with weird shaped crackers. Those go to the toddler right away! (Note: be sure you don’t cut your silicone mat!)
- Bake ‘em: Make sure your oven is preheated to 400 F. If you have used a mat or parchment paper, just slide it onto a cookie sheet. If you don’t have either, you’ll have to move each cracker individually. Sprinkle the squares lightly with real salt. Repeat with the remaining pieces of dough.
- Bake the crackers, one sheet at a time, until crisp and browned, 5 to 10 minutes. (If you want to do two trays at once, you can put one on top and one and bottom and switch them halfway through the baking time.) If some of the thinner crackers on the edges brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely – even 30 seconds can turn them from golden brown to toast!
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Are they done? You want them to be almost crispy, but not totally breakable to deem them “done,” because they will crisp up a bit as they cool. You’ll learn after a tray or two the difference between “too soft” “done” and “oops”. They’re still tasty when they’re soft, just not so cracker-y. Remove the crackers from the oven and cool on the pan or on a rack; they cool quickly. These crackers will stay crisp for many days but are best stored in airtight containers.
For extra crispy crackers, If you have space and baking stones to suffice, simply turn the oven off a minute or two early with the crackers still inside. They’ll crisp up just lovely as it cools down. NOTE: Do not use this method with an electric oven – it continues to create heat even once it’s off.
Want some more variety in your healthy cracker repertoire? Just looking at the pictures of these homemade cheese its crackers made my mouth water and my family loves this sourdough cracker recipe.
The printable recipe with even more tips and tricks is in my snacks eBook right HERE – Healthy Snacks to Go is in the hands of over 5,000 happy snackers and is available via PDF, Kindle, and print versions. You’ll love the homemade granola bars and 15 flavors of homemade Larabar-style fruit-and-nut bars.
This tomato-basil version from the sourdough eCourse is Yum-O!
Soaked Grain Variation on These Crackers
Catch up on the Kitchen Stewardship® exploration into soaking grains exploration HERE. When you soak these crackers, it hardly changes the taste or texture, if at all, and it maximizes the nutrition without adding but a minute to your workload. (The cliff’s notes: What is soaking grains?)
To soak these crackers, you just make the dough as directed above except add 1 tsp. to up to the entire 1/4 cup of whey to the water. Allow to sit at room temperature 12-24 hours. Salt may inhibit the soaking process, so you can add the salt right before rolling out if you choose. Simple!
I’ve been making my sourdough cracker recipe even more often lately to keep my sourdough starter going strong. We weren’t sure we liked them the first time I made them, but I’ve since decided they must be good when the neighbor girl and her friend demolished half my stash last time they babysat!
If you’re curious about sourdough, you may want to check out this sourdough online eCourse for over 20 weeks of multimedia presentations. You can see a video to see how I roll out the crackers, too. The price will surprise you!
More Make-it-from-Scratch Foods:
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85 thoughts on “Healthy Homemade Wheat Thin Style Cracker Recipe”
We found your recipe and tried ti immediately. The crackers are wonderful! We used spelt flour and experimented with some flavor options. One of our favorites is to add garlic granules in the dough and fresh ground pepper on top. Also we used a meat tenderizer instead of a fork to add perforations. It made them look more like store bought. We did a batch using barley flour and it is much more difficult to work with, and need a bit more water; but the crackers are divine. They actually have a texture more like a Ritz than the wheat thins! I have found that storage is a problem…we never have any left to store!!! Thanks a bunch for the simple way to create an awesome product.
Oooo, barley flour…I have some of that! Sounds like it might be worth the hassle, although I hate nothing more than sticky, tough-to-manage dough when I just want to get the job done. 😉 So glad you enjoyed! 🙂 Katie
We made these the other day and they were very good. Thanks for posting a great recipe!
I made them, they taste wonderful (just like the name brands). But they were not at all crispy. I think I baked them 20 min. They appear to be as thin as the ones you have pictured. Don’t know what I did wrong or diff. I am going to try them again.
Try this – bake about 10-15 minutes, until just browning but still tender/not crispy, and then turn the oven OFF and leave the crackers in. Check them after every 30 minutes or so in case they over-brown, but when you get the initial bake time perfect for your oven/your cracker width, you can leave them in until the oven cools down and they will be PERFECTLY crispy! Enjoy! 🙂 Katie
Thank you for the recipe! After trying a batch, I came to the conclusion that your recommendation to roll it as thin as possible isn’t recommendable. I roll the sheets to about the thickness of a real wheat thin, which works perfectly as 2 sheets, squared on a 15 inch pampered chef baking stone. I didn’t need any flour to keep it from sticking. Honestly. I tried this recipe as stated, and dividing the dough by a quarter didn’t work for me at all. I needed at least half of this recipe to make anything close to a real wheat thin.
TLDR; I used whole wheat king arthur flour and rolled the dough to normal wheat thin thickness before baking, no problems. Don’t roll “as thin as possible.”
i tried these last week and must have done something wrong as they have gotten great reviews! i really want to find the issue and give it another go. my dough was too crumbly…could cold butter be the issue? should it be closer to room temp? thanks in advance!
Actually cold butter would generally be a good thing for pastry dough – sounds like you needed more water or less flour. You can always add a spoonful of water at a time to make them easier to roll out. Hope that solves the problem! 😉 Katie
Anyone know if I can sub the butter with anything to make these dairy free? A margerine or soy butter is NOT an option. Would applesauce/oil completely change the cracker?
Coconut oil and palm shortening are both perfect subs for butter in any recipe that needs solid fat. Oil might work, but a solid fat would be much better! 🙂 Katie
same here, used a stone and i was able to scrape off enough to not be really annoyed, i bake with my stone all the time and never had an issue. im soaking it now to scrape off about 50% of the fused on dough. the recipe works and is tasty, but definitely do not roll directly onto a cooking stone.
Thanks for chiming in…I wonder why I never have problems? I’ll edit the post to say this, but I do flour the stone lightly, just as I would have to if I rolled out dough on a board or mat. Maybe that’s the key! I hope it didn’t feel as if I sabotaged you with my directions. Hope the crackers were at least tasty! 🙂 Katie
QUESTION – Loving your site so much, but I do have one question and this is totally not to be contentious, but I notice that you seems to follow the WAPF/real food philosophy, yet many of your recipes call for sugar? Please explain. Maybe you are not referring to white sugar? I am new to your site, so I am sure I am probably missing something. Thank you so much! Blessings, kel
Certainly a valid question. I do appreciate real foods and have learned a great deal from the WAPF, but I don’t follow anything religiously. I’ll be looking into sweeteners in great depth later this spring, but for now, I use white sugar sparingly and other, more expensive and possibly healthier sweeteners for the majority of my recipes. I like to make healthy food accessible to the most people possible, so I usually provide options.
This cracker recipe, for example, has an adaptation to use honey instead of sugar, which is how I usually make them. Also, when the sugar is only a few Tbs., I really don’t think it makes a huge difference in one’s overall nutrition. You can always substitute organic, unrefined cane sugar for white sugar in any recipe since you know what you’re doing. For those who are starting from a white flour or processed foods perspective, I like to give them some ingredients they recognize. Hope that helps give you some insight into how I work! 🙂 Katie
Thank you so much for your kind reply. I totally get what you’re saying and can appreciate your balanced perspective. I know it was very overwhelming when I first started the real food journey and baby steps toward healthier eating are a more sensible step. Also, I don’t want to make healthy eating an idol, so your perspective also attests to that as well. Thanks again! I really am enjoying your site and am inspired by your recipes! Blessings, kel
I just found your website and so far I love it!! I am JUST starting the process of changing the way our family eats (we still have pop tarts in our house…I mean JUST starting) Anyway…I was also curious about your sugar use, I thought sugar was a big deal with whole food people. My question is, what do I use instead of sugar, is it always honey, and what kind of honey should I buy? What about organic cane sugar, is that ok?
I’m doing a big series on sugar this summer, but in short, honey is a great sub for sugar, and I think organic cane sugar is slightly better than sugar. It’s one of those subjects I haven’t dug into deeply yet, partly because I know that all sugars are bad for us, so is spending 3x as much on something that is slightly better, but that I really shouldn’t be eating anyway, worth it?
As for honey, the best choice is raw, local honey. If you eat it on toast or something, not baked, you can even battle seasonal allergies if it’s harvested w/in 100 miles of your house. Good luck on your big changes – take baby steps so you’re not tempted to give up and get overwhelmed! 🙂 Katie
WoW!!! These are amazing. Thanks so much for sharing this recipe. The blend of flavors is incredible and my kids and I are loving them. One thing I noted is that the recipe was much easier to roll on my silpat (silicone mat) AFTER I had already baked the first batch and it was nice and hot. Next time I’ll put it in the oven BEFORE I roll my first batch so they’re all nice and delectably thin. Thanks again SOOOOO much! (And I’m excited to try out your snack recipe book.)
Just made my third or fourth batch yesterday. DH has been eating them but didn’t realize I was making your recipe all this time. He just kept digging in the cracker jar.
We are trying to eat healthier with whole foods but as a working mom, I really like your site best since you don’t dink around with a lot of pre-planning, soaking and what-not all the time. I wish I could work in the time to soak my grains, but it’s just not happening. At least not yet. So thank you for making your recipes delicious, easy and relatively quick!
You’ll get there on the soaking if you decide it’s important to you! Promise, it doesn’t add any time, it just moves some of the work to the day before and slightly less work on baking day. So glad these are a hit with your family! 🙂 Katie
Have to try these this weekend! I hate buying crackers at the store, because they are loaded with a ton of “extras” and sodium! Thanks!!! I think my toddlers will love them!
I made these last night and “soaked” and baked today. That is my question, though. There wasn’t much “soaking” just a ball of dough. Is this how it is supposed to be? Oh, and I used lemon since I didn’t have whey. The taste did not come through. They were great! They are all already gone.
Glad to hear the lemon juice works well! I know “soaking” always brings to mind a gloppy, watery mess, but to help whole grains be more digestible, all that is need is warmth, moisture, and a slightly acidic environment. So yes, the dough sitting on the counter overnight was proper soaking! 🙂 Katie
Is there any such recipe for those of us that are gluten free? It is so hard trying to find any packaged anything that does have hydrogenated oils, or any oils that you are trying to avoid. I would love to make my own with olive oil or lard.
I’ve dabbled with gluten-free baking only a tiny bit, just this fall. Many of the cracker recipes I saw were also grain-free completely and based with seeds and nuts. You might try the blog Mark’s Daily Apple for totally grain-free ideas.
My guess on just altering this recipe? Since it doesn’t seem important that it have any rise at all, why would you need gluten? I would think a GF flour would work, maybe buckwheat, brown rice flour….here’s where my knowledge ends, but if you have GF flours around and feel brave enough to try it, please let me know if my hunch is correct! My absolute favorite GF blog is http://www.simplysugarandglutenfree.com/.
Ooops! So I take it a pizza stone and a pampered chef baking stone are NOT the same?
I used a pizza stone this time. And I haven’t been able to chisel those suckers off it! Back to parchment paper for me. I hope the pizza stone will be ok, it’s the first time I used it…
Huh. I think a baking stone should be the same as a pizza stone, although I guess there could be some I’m not familiar with. However – the first couple times you use stoneware, you should bake really high fat items (or rub it well with a fat or oil) to “season” it, which will help make it non-stick. That alone may have been a big bummer of an issue for you! 🙁 A little soak in water should get them off, and I’m sure your stone will recover. Just grease it up and heat it for a spell. I hope you’re able to get successful crackers another time (parchment paper is a great kitchen friend). 🙂 Katie
I just made your crackers – they turned out beautifully! Your directions are very clear and I really appreciated the encouragement to add salt. I did and I’m glad! I used whole grain spelt flour and my stone. My husband is devouring the crackers right now – hope he leaves enough for his dinner (soup)!
This recipe was my introduction to your site, and I am quickly becoming a huge fan!
My 2 year old is a cracker fiend and allergic to nearly everything (except wheat thankfully)! I was feeling like I was going to go broke buying Late July which met my criteria of no corn, no dairy, and no artificial nasties. It also met the challenge when I stepped it up to all organics. But besides the issue of the price, I can only get them through my monthly co-op since I don’t live near a Whole Foods or similar store.
Chapter two: I read Nourishing Traditions…
Noooo! My sweety’s precious crackers are loaded with white flour (unsoaked –gasp!), and the dastardly vegetable oils cooked at fearsome temperatures!!
So I quit buying them much to my toddler’s dismay. Sally Fallon’s cracker recipe simply did not cut it, and transferring crackers one by one to “bake” at lowest possible temperature until the end of time was making me very grumpy.
This recipe and the stellar tips you inserted have made my and daughter’s day!
I used organic whole wheat pastry flour and they were very tasty. I used parchement paper on an “airware” baking sheet and rolled and cut directly on that. Then when they were done and cool I picked up the parchment and held it so the crackers all slid off right into my container…hmm, can you recycle parchemnt paper?
That’s awesome that these crackers worked so well for you! I usually just reuse my parchment paper until it gets really messy or torn, but I bet you can recycle it, too. Welcome aboard! 🙂 Katie
Used parchment paper cannot be recycled as the oils it has absorbed will contaminate the pulp. It can be composted (at least in a commercial composting facility; I don’t know about a backyard compost bin).
I know this is an old post, but I was sent here on Twitter. My husband loves the cheddar flavored wheat thins more than the regular. Any suggestions for adding a cheese taste other than a slice of cheese on top? Thanks!
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I have a few other cracker recipes for cheesy crackers, and they both just incorporate shredded cheese into the dough. I haven’t tried it with this one, but I bet a 1/2-1 cup cheese would be just about right! Good luck – Katie
I did just that this morning. I could have used more cheese–i just used what I had and it wasn’t much. They were pretty good.
I’m having problems with the crackers sticking to the stone. The first batch was fine, but the second batch totally stuck – because the stone was already warm from the first batch I’m guessing. Any suggestions?
I haven’t run into that with this recipe, although I have with graham crackers. Maybe flour the surface a bit more, or just give up and use parchment paper?
do you have a graham cracker recipe posted anywhere? I would love to try one!
I have used Sarah’s in the past, and it’s yum-O! http://heartlandrenaissance.com/2009/08/whole-wheat-graham-crackers/
I was searching up cracker recipes and found this one. It was different than the other recipes I had found. I tried it and it was great!
I will say that I then tripled it–But I over mixed it and it got a little tougher. But still good!
Thanks for the great recipe!
I finally made these crackers a couple of weeks ago and they turned out great. Because I’m never sure if what I make will turn out, I made this first batch with regular all-purpose flour. I rolled out the dough on parchment paper placed on top of a large acrylic (?) pastry board, cut the crackers still on the paper, then lifted the paper and cut dough onto a cookie sheet. I had separated the dough into four parts, but after rolling out the first quarter, I decided to combine 2 of the quarters, which worked fine — had enough room on my cookie sheet. Oh, I did have to add extra water — maybe because of the high altitude.
I put the crackers in freezer bags, left out one package in an airtight metal container, and put the rest in the freezer. They thawed quickly and tasted as fresh as when I put them in. I ate the entire batch within a week. I did have a few left in a freezer bag inside the metal container in the cupboard, and surprisingly, the next week they still tasted fresh.
I’m ready to use whole wheat flour on the next batch. I’m sure now that they will turn out fine. I can see that I might even double the dough some time in the future.
Thanks for sharing the recipe and instructions.
I’ve made these twice now with the second round being a double batch. I never knew crackers were so very easy to make. Thanks for the delicious recipe-I made the soaked version.
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Woo-hoo! I just made these and they are amazing! I feel like Sandy Duncan!
I just made a batch of these, and they are amazing. Have you ever tried freezing them? I’d like to make a huge batch at once and freeze them in smaller portions.
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I haven’t, but I can’t imagine that they wouldn’t work great. I bet you could even freeze the dough for fresh crackers quickly!
I just made these and my 6 year old said, “Mom, these are better than real wheat thins.” Okay, we haven’t bought them in over a year but STILL! Great review! this recipe is a keeper.
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I might try these this weekend. Now that I have mastered bread, I will conquer another carb 😉
I am so trying this tomorrow!!!
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I know with baking stones you’re supposed to preheat them with the oven, so how do you roll out the dough on the hot stone?
I just use the cold stone, then on the second batch, it’s fairly hot, so I move quickly!
I tried to print out the cracker recipe and related material without success. Is the print friendly button possibly in the wrong place on the page? I keep getting the message that Windows has stopped the program.
Hmmm, I tried it on another post and it worked fine. I can’t really access it to edit it per page, so I don’t know how to help. What a bummer!
I guess it’s not just this post that I’m having trouble with. I tried several other posts, and when I hit the “printer friendly” button, I get the message, “Internet Explorer has stopped working.” I think when you first added the button, it worked for me, so I don’t know what the problem is, but it must be something on my end. And I was so excited to have the print option. Do you think your computer expert husband might have any suggestions for me?
Thanks so much for hosting, Katie. If you ever get the chance… Blissdom is SO worth it!
.-= Amy @ Finer Things´s last blog ..Finer Things Friday: Blissdom =-.
I knooooooooowwww! 🙁 I truly wanted to be there and got to hear more from Jill @ Diaper Diaries at dinner tonight. I’m thinking about next year already!
I just made these, they are great!! I had some trouble at first rolling out the dough. I found what worked for me was to put the dough on the stone with a piece of parchment paper on top. I then roll on top of the parchment paper. (Baking with no parchment, just on the stone) I forgot to sprinkle salt on one tray, they are not nearly as good.
Also, loved watching your video making mayo. It is neat to actually hear your voice and see how you work. I feel like I know you better now.
I’m been looking for a cracker recipe, this sounds perfect. I’m adding it to my must try list.
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Yum, these look good. I may just try them. But why couldn’t you roll out on 2 baking sheets and put them on 2 different oven racks?
Yes, I do that sometimes, then switch top to bottom halfway through.
Can I soak the crackers in buttermilk vs whey?
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Probably/possibly, but I haven’t tried it. Buttermilk is on the “slightly acidic medium” list for soaking, I just don’t know how it would taste in the crackers. Worth a shot!
I just made whole wheat crackers — and I’ve been looking for a good wheat thin one! thanks.
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I just finished making these crackers and they are so good! I can’t wait to try different spices. I used my pizza stone and they came out great. My girls keep going in the kitchen asking for more! This is the third cracker recipe I have tried-the other two went in the garbage because they were so bad but these are keepers! Thanks!
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I am so impressed that you tried them so quickly! Awesome review! 🙂 Katie
Thanks for the link! I’ve actually just been thinking that I need to make another batch of my sourdough cheese crackers . . . mmmm! Yours look fantastic too!
PS – The idea to cut them on the baking sheet is genius! Mine always get a bit wonky when I move them from cutting surface to baking sheet.
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I’m definitely trying your cracker recipe!! I’m so excited to find a healthier alternative to store-bought crackers.
I used to make homemade graham crackers. Before we had to go grain-free. DD loved them. I’m not much for soaking, I would just do them with sprouted flour. 🙂 I have this thing, I don’t mind doing prep work in advance but then I want my ingredients ready to cook NOW! Or eat NOW! lol.
This is the 2nd recipe I’ve seen for homemade crackers today, and I haven’t even been looking! I think the Universe is trying to tell me I need to make some. I’ve always wanted to and now I can see that they aren’t as difficult as I thought. Would probably be good with pico de gallo too, which is the recipe I’ve posted for today.
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We will definitely try these out this weekend! Thanks for sharing!
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I’m going to save this. I reeeeeeeally want to wean my husband off N-b-sco saltines to something healthier. He has a thing for crackers and maybe this will fit his bill. Thank you!
My hubs couldn’t eat soup w/o saltines either. My trick is to put the homemade ones easier to get to and keep “running out” of the others. Eventually, he catches on. 🙂 Katie
I have been thinking that I need to start making crackers, so this post is timely! Many thanks for the soaked grain version recipe, plus the sourdough recipe link. Also, thanks for the idea to use my pizza stone for baking them!
I came over here because of Amy’s finer things post, but now I have saved your site into my favorites. I do wonder are these crackers good with soups and stuff? I am gonna try making these crackers this weekend.
They are good with everything! I might leave out the sweetener for soups, though, as a more bland, salty cracker would seem more appropriate. Glad you’re here! 🙂 Katie
I would love to try these for my family, I think my hubby will love them. Can I put them directly on my Pampered Chef baking stone, or should I still use parchment paper with it?
Right on the stone! I better go make that clear in the post – thank you!
: ) Katie
Do they go on a heated stone or room temp stone?
I just use the cold stone, then on the second batch, it’s fairly hot, so I move quickly!
Yum! Homemade crackers ARE a finer thing! I make a similar recipe and sometimes add in spices for whatever taste I’m going for (Mexican, Ranch, Italian, or just Garlic). I also once made the BEST sesame crackers just by adding sesame seeds to the Wheat Thins recipe. I don’t really keep up with the amounts, but I think about 1/2 C to the recipe above would be great. I’m not sure they would roll out quite as thin though, as the sesame seeds might make the thinner ones too breaky.
I was thinking, I usually use EVOO in my cracker recipe. Recently I’ve wondered if the heat they’re cooked at might damage the oil. Any thoughts on that?
I do! I wondered the same thing and was pretty sure it was safe, but Rachel at Titus 2 Homemaker just shared a reference quote last week to prove it: See the facts at this post on baking with flax: http://www.kitchenstewardship.com/2009/06/09/how-to-use-and-store-flax-seeds-and-flax-oil/
The short answer: it’s safe!
Did you use EVOO? How much? Did they turn out well?
Wow! Homemade crackers, I would have never thought of that. Yum! Thanks for hosting!
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i’m so excited to try these! my husband loves wheat thins, but we hate the packaging (and are trying to cut out processed foods.) thanks.
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I am definitely going to try this recipe! Thanks for sharing it!
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