Faux Wheat Thins Recipes

HOMEMADE WHEAT THINS RECIPE

Steps:

• For the Glaze: Combine corn syrup, malted barley syrup, and salt in a small bowl, then add hot water and stir with a fork until the salt is dissolved. Set aside to cool.
• For the Crackers: Adjust oven rack to lower-middle position, preheat to 350°F, and cut two parchment sheets to 11- by 16-inches. Combine whole wheat flour, sugar, bread flour, wheat germ, salt, turmeric, cream of tartar, baking soda, and coconut oil in the bowl of a food processor. Pulse until coconut oil disappears into a fine, powdery meal. Mix barley malt and water in a small glass to dissolve the syrup, then add to dry mix and process to form a stiff dough. Knead lightly on an unfloured surface, then divide in half and drape with a damp paper towel.
• To Roll: Place a prepared parchment sheet on a clean work surface, and dust generously with whole wheat flour. Place one portion of dough in the center, sprinkle with flour, and, using a rolling pin, roll into a roughly 5- by 8-inch rectangle. Dust with flour and carefully flip the dough over, sprinkling more flour on top, wherever you notice a sticky patch. Continue rolling from the center out, until the dough extends just past the edges of the parchment and is no thicker than 1/16 inch; the crackers will puff significantly in the oven, so this thinness is key to keeping them thin and crisp.
• To Glaze and Cut: Trim away the ragged edges with a pizza wheel, and lightly brush the dough with glaze. If you like, use a docking tool to decorate the crackers. Cut into 1 1/2-inch squares with a pizza wheel (they will shrink in the oven), then carefully transfer the parchment and crackers to an aluminum half sheet pan. This can be done by lifting two opposite corners and pulling the paper taut, or by sliding the parchment and crackers on and off a pizza peel.
• To Bake: Sprinkle with salt and bake the crackers to a light yellow-brown, about 12 minutes, rotating the sheet pan halfway through to ensure even browning in the ultra-thin dough. The bake-time is highly variable , depending on the exact thickness of the dough, the type of baking sheet used, and any variations in dough thickness. Keep a close eye on the crackers as they bake, as they may brown and crisp faster depending on these variables. Cool to room temperature directly on the baking sheet; the crackers will not be crisp while warm. Repeat with the remaining dough (if rolled/cut in advance, the crackers won't shrink away from each other as they should). Store leftovers in an airtight container at room temperature up to one month.

HOMEMADE WHEAT THINS

Steps:

• Preheat the oven to 350°F.
• In a medium bowl, whisk together the flour and ¼ teaspoon of salt. Make a well in the center. Pour in the coconut oil, maple syrup, and water. Stir until all of the flour mixture is fully incorporated.
• Turn the dough out onto a lightly floured silicone baking mat, and lightly knead a few times. Roll the dough into a 1/16" thick rectangle. Slice the dough into squares using a pizza cutter or a sharp knife. Prick the center of each square with a fork, and sprinkle with the remaining salt. Slide the silicone baking mat onto a baking sheet, at bake at 350°F for 28-32 minutes or until crunchy. Cool the crackers on the baking sheet for at least 5 minutes before serving.

FAUX WHEAT THINS

Steps:

• Preheat oven to 425 degrees.
• In food processor, blend flours, sugar, salt and spices.
• Whisk oil and water together in separate bowl until emulsified.
• With processor running, slowly add oil and water to flour mixture until it comes together in smooth ball.
• Divide dough in half and roll each piece out on lightly floured surface into rectangle about 12 inches by 14 inches or the size of your largest cookie sheet and about 1/16 inch thick, the thinner the better.
• Transfer dough to cookie sheet by draping it over your rolling pin.
• Don't worry if it gets distorted.
• Using long, sharp knife, trim dough into neat rectangle and score into 1 1/2-inch squares, being careful not to cut all the way through.
• Prick each square 3 times with fork and sprinkle with kosher or freshly ground sea salt to your taste.
• Place cookie sheet in center of preheated oven and bake about 8 minutes or until edges have started to brown and blisters are forming on top surface.
• Remove from oven and loosen crackers with large spatula before flipping whole sheet of crackers over in one piece.
• It is helpful to use another cookie sheet to do this, placing it over the baking sheet and then turning both over before sliding crackers back onto the original baking sheet.
• Return crackers to oven and bake 6 to 7 minutes more, until edges are well-browned.
• If outer edges brown first, snap them off and return rest of crackers to oven.
• Although you don't want to burn the crackers, they need to be nicely browned all over to be crisp.
• Slide sheet of crackers onto rack to cool.
• When cool, break apart at scored lines.
• Store in airtight container a tin works best.

LOW-CARB WHEAT THINS

Steps:

• Preheat oven to 325 degrees.
• Mix all ingredients together.
• Transfer dough a silicone mat on a cookie sheet.
• Cover with waxed paper and roll out with rolling pin, glass, or can. The dough should be quite thin and of an even thickness.
• Remove waxed paper and sprinkle with additional garlic salt, if desired.
• Score dough into squares using a pizza cutter (don't press, or you'll damage your silicone mat).
• Bake for 15 minutes and check to see if crackers have started to brown. If the edges have started browning, remove those crackers, then put cookie sheet back into the oven.
• Check crackers at 5 minute intervals, removing any that are thoroughly cooked.
• Let cool completely and store in airtight container.

CRACKED WHEAT THINS

Steps:

• Pour boiling water over Red River Cereal.
• Allow to soak for 30 minutes.
• Combine shortening and sugar.
• Add flour and salt.
• Add the soaked grain. You might need a bit more water to get the right consistency.
• Divide dough into four parts and roll each as thin as parchment.
• Slide dough onto ungreased cookie sheet and indent it in squares with a pastry wheel or knife.
• Prick dough all over with force to prevent bubbling.
• Bake 400F 10 minutes.
• Remove, and break biscuits where you have them scored.
• For variety can add poppy seed, onion flakes, garlic powder, cayenne or paprika.