Yep. Wheat Thins without the wheat. No one will ever know. Heck, they might just think you even bought these little beauties from the store.
These super-thin, crispy crackers taste just like the Wheat Thins I remember from my childhood. They might seem intimidating but they’re simple to make. Trust me.
The first time I made crackers I was in pastry arts school. Chef Lois brought in one of her favorite cookbooks, The Bread Baker’s Apprentice, and we whipped up some lavash crackers. Instead of rolling the dough out by hand, we used a bakery-grade sheeter to get the dough extra-thin.
The gluten-filled dough was easy to work with. Even when it was almost thin enough to see through, you could fold it, move it from one table to another and it wouldn’t fall apart.
Working with gluten-free dough is a little different. You can do it. It just takes a little finesse.
Want to get my tips for baking store-quality gluten-free crackers? Hop on over to the Attune Foods blog, get my tips, and this recipe. It’s one that you’ve got to have.
Note: I am a Brand Ambassador for Attune Foods. This post is sponsored by Attune. Truth be told, I loved their products before I started working with them. Their gluten-free, refined sugar-free, GMO-free cornflakes got me through the first several months of my pregnancy when I could rarely stomach anything else. So, you can rest assured that I am sharing my honest opinion of their products.
Ready to roll out some dough? Let’s make crackers! Get the recipe here!
