Skill It: Non-Wheat Thins Gluten-Free Recipe
If you miss the sweet-salty-buttery-crispy goodness of Wheat Thins crackers, this gluten free wheat thins like recipe is your savior. Whip it up, and you’ll quickly learn why you’ll want to make a double batch next time. Flaky, buttery, light, and crispy, these buttery and slightly sweet crackers are sure to satisfy your craving.
Non-Wheat Thins Gluten-Free Recipe
MAKES ABOUT 36 (1-1/2- BY 11/2-INCH) CRACKERS The crackers can be made by hand or in a food processor, but be sure to soften the butter first if you’re making them by hand. They will keep for up to a week, covered, at room temperature.
- 1/2 cup plus 2 tablespoons (99 grams) total sweet white rice flour
- 1/4 cup (38 grams) millet flour
- 1/4 cup (44 grams) sorghum flour
- 1 tablespoon (11 grams) corn flour (not corn starch)
- 1 tablespoon (12 grams) potato starch, plus more for rolling out the dough
- 1-1/2 tablespoons sugar
- 3/4 teaspoon kosher salt plus more for sprinkling
- 1/4 teaspoon paprika
- 4 tablespoons (2 ounces/1/2 stick) unsalted butter, cut into chunks
Place the dry ingredients in a food processor and pulse a few times to mix.
Add the butter chunks and pulse until the mixture looks like coarse cornmeal. With the motor running, drizzle in 1/4 cup cold water and process until the mixture is uniform with no dry bits of flour.
Turn out the dough onto a large piece of plastic wrap, gather it together, and knead until it is smooth with no flour or butter streaks. Shape the dough into a disk, wrap it in the plastic wrap, and refrigerate for 2 hours.
Meanwhile, position a rack in the upper third of the oven and preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Remove the dough from the refrigerator. Let the dough soften, at room temperature, for 20 minutes. Divide the dough into 3 portions, reserving 2 of the portions in plastic wrap. Place a large, flat piece of parchment on a clean, flat surface and lightly dust with potato starch. Gently roll out the unwrapped dough portion as thinly as possible. If it tears, gently patch it back together. As you roll, check periodically to make sure the dough is not sticking. Flip over the dough and dust very lightly with a little more potato starch, if needed. (If the dough is extra dry, sprinkle with a little water from your fingertips, knead it in, and re-roll.)
Cut the dough into cracker shapes using a 1-1/2-inch-square cutter, single pastry wheel, or knife.
Place the crackers 1 inch apart on the prepared baking sheet. Gather up any scraps, knead together, re-roll and cut out more crackers. Using a toothpick or fork, poke holes in the crackers in any pattern you like.
Lightly sprinkle each cracker with salt. Bake until lightly golden, 5 to 9 minutes. Start checking them at 5 minutes; baking times vary greatly, depending on the crackers’ thickness.
Transfer the crackers to a cooling rack and cool completely before serving. Repeat, from the rolling-out step, with the remaining 2 portions of dough.
Photography Erin Ng
Can one substitute sweet brown rice flour?
I suspect yes, though I haven’t tried it. Of course the flavor will be a bit different.
What can you substitute for potato starch? Thank you
I don’t know if my question came through, so I’m sorry if I’m repeating it. I can’t eat rice any longer, which includes rice flour. I don’t suppose there is anything I could substitute for the rice flour? Thank you.
Hi Alene! So sorry! We would love to help make this recipe work for you. Unfortunately, without testing various options, perhaps something like cassava, we can’t guarantee good texture. We will try to get into the kitchen soon. Meanwhile, have you looked around for grain-free cracker recipes? That will be a good source for you. Here’s one from one of my favorite GF recipe developers: https://bojongourmet.com/paleo-crackers-cassava-flour-grain-free/ . I hope this helps!
Good question. You can try cornstarch or 2/3 the amount of arrowroot, but we can’t promise equally good results; you may have to play with the recipe a bit!