Wheat Thins: Crunchy Whole Grain Snack Ideas and Recipes

As a child I loved crackers—Wheat Thins were a favorite. I can’t eat the commercial version anymore, so I developed my own paleo Wheat Thins recipe. This egg-free, gluten-free cracker brings back the crisp, savory taste I remember from the yellow box of my childhood, now made without gluten.

We enjoyed Wheat Thins long before my family learned about celiac disease and the need for a gluten-free diet. My mother was diagnosed first, and later my son, my sister, and I were diagnosed as well. Celiac disease has profoundly affected our lives, but the good news is that managing it is straightforward: avoid gluten. Since adopting a gluten-free lifestyle, family meals and snacks have evolved, and recipes like these crackers make the transition easier and more enjoyable.

These crackers are made with leftover almond pulp rather than almond flour, making them a perfect use for the solids left after making homemade almond milk. If you follow my almond milk method you’ll have almond pulp on hand to turn into crackers. I bake them slowly at a very low temperature so they become crisp without browning. My oven cycles heat occasionally to maintain a low setting; a dehydrator isn’t required. If your oven can’t go down to 135°F, bake at a slightly higher temperature and shorten the time while watching closely until the crackers are dry and crunchy.