I hope you all had a wonderful Mother’s Day! I wanted to thank everyone for coming out to my book signing on Saturday. It was so great to meet all of you and to answer your questions about food storage recipes!
Karen S. sent this food storage recipe to me it is so easy and SO delicious….not to mention CHEAP to make. Normal Wheat Thins in the store can run almost $3.00 a box but with this recipe, you’ll be saving money in no time! Here is what Karen had to say about the food storage recipes and how to make them.
“I really wanted to make crackers from scratch! So I bought a box of Wheat Thins and read the ingredients, and then did a google search to see if I could find a copycat recipe with similar ingredients. I found one on Bob’s Red Mill web page that sounded good, so I tweaked it a little and gave it a try. They turned out really good! So here is that recipe, with pictures and instructions.”
In a medium bowl, whisk together:
3/4 cup whole wheat flour (whole white wheat flour is my personal preference)
3/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
2 T. brown sugar
1 1/2 T. dry buttermilk powder*
2 T seeds (sesame seeds, poppy seeds, or a mixture of the two is good), optional
*although buttermilk powder is a somewhat unusual ingredient, it can be found in most grocery stores in the baking isle. I use it all the time in place of fresh buttermilk in recipes. It’s quite handy and has a long shelf life. If you’d rather use fresh buttermilk, leave out the powder and use 1/2 cup buttermilk in place of the water later.
“Now here’s the really cool thing you can do with this. You can mix up a whole bunch of batches of these crackers up to this point and bag them up in Ziplocs and put them in the freezer where they will sit just waiting for your next cracker emergency. I like to keep several cracker mixes in my freezer, labeled with the ingredients I need to add.” *Note from Crystal…I love it! She’s a woman after my own heart, making mixes to save time and make less of a mess and it makes the process so DO-ABLE!*
And those ingredients are:
1/2 cup water
3 T. oil or melted butter
Add these to the ingredients in your bowl (either freshly mixed, or dumped out of the bag from your freezer) This is olive oil I’m using here, but use whatever you have.
Stir together to make a soft dough. It will be very soft and sticky.
“Don’t over-mix the dough. It should be stirred just until the flour is all absorbed, and not kneaded at all. Once it’s all incorporated, cover the bowl with plastic wrap and let sit for about 10 minutes. This lets the whole wheat flour absorb all the liquid that it wants.
After you let it rest, divide the dough in half (eyeball it) and plop half of it on the bottom of a regular baking sheet that has been greased or sprayed well with Pam. You can also use a silicone liner, which is what I usually do, but for these pictures I showed just a plain old baking pan because not everyone has silicone liners. If you do have one, by all means, use it. If you do, you don’t need to grease it at all.”
“Once your blob is on the pan, cut a piece of saran wrap the size of your pan. Place the saran wrap over the dough and begin rolling with a rolling pin right over the saran wrap.”
“If your pans are kind of warped like mine, you may not get too far rolling with a rolling pin, but this is a really soft dough, and you can just press it and smooth it with your hands. This is where the silicon liners really come in handy– you can have the silicone liner flat on your counter, roll the dough and THEN put it on your warped pan to bake! 🙂 But if you have just a pan to work with, smooth it out the best you can with your hands.”
“One half of the dough will cover the sheet pan entirely. It will be very thin. When you have it all smoothed out, remove the saran wrap. It will come right off.”
“We’re almost there! Now just the finishing touches. I use a pizza cutter to score the dough into cracker squares. You don’t have to cut all the way through the dough, but you can. Just don’t press too hard because I don’t want you to scratch your pan or damage your silpat because then you’ll be mad at me. Just lightly score so that you can break the crackers apart easily after they’re baked.”
“After you do several lines vertically, turn the pan to make some horizontal cuts. Finally, sprinkle the dough with a generous sprinkling of salt (table salt, sea salt, kosher salt, whatever you have), and you can sprinkle it with some extra seeds or whatever floats your boat. I used some extra sesame seeds here. You can get creative here with garlic salt, onion salt, etc.”
“There they are, all beautiful and ready for the oven. See how my edges aren’t straight, and some of the dough has oozed over the side of the pan? Doesn’t matter. People will eat them anyway. If you want to get really picky you can trim the edges with your pizza cutter, but why?”
“Oh, and don’t tell your 6-year-old daughter that pricking with a fork is not necessary. She thinks it’s an important job!” *Note from Crystal-YEAH, get you kids involved! They’ll love making their own crackers!*
“Now Bake at 350 for 14-15 minutes or until golden brown and crisp. They might be slightly soft right out of the oven, but they’ll most likely crisp up as they sit. If they don’t, you can always stick them back in the oven to crisp for a few minutes.”
“See, I couldn’t even get the picture taken before there were two crackers swiped from the bottom corner! The kids had these taken care of in no time. I was lucky to have some to take a picture of after they were broken apart into individual crackers. Here’s a really blurry picture for you!”
“Now go make some crackers!”
Thanks Karen for the GREAT idea!!!
Holy cow! I can’t wait to try this! We LOVE wheat thins.
They look delicious…thank you!
Holy cow! I can’t wait to try this! We LOVE wheat thins.
They look delicious…thank you!
GREAT !!!!!! THEY LOOK REALLY REALLY GOG, THANK YOU KAREN FOR SHARING THE RECIPE
GREAT !!!!!! THEY LOOK REALLY REALLY GOG, THANK YOU KAREN FOR SHARING THE RECIPE
I am so glad you posted this recipe. My daughter is allergic to soy and can’t have most crackers from the store. I am glad that I have an alternative I can make for her. Thanks!
I am so glad you posted this recipe. My daughter is allergic to soy and can’t have most crackers from the store. I am glad that I have an alternative I can make for her. Thanks!
This looks great! I’ll be making them today or tomorrow. I just need more buttermilk powder!
This looks great! I’ll be making them today or tomorrow. I just need more buttermilk powder!
I just had some cinnamon wheat thins from the store last week and fell in love with them–now I see how I can afford them on a regular basis–I’ll make these and sprinkle cinnamon on them!!!!! Thanks!
I just had some cinnamon wheat thins from the store last week and fell in love with them–now I see how I can afford them on a regular basis–I’ll make these and sprinkle cinnamon on them!!!!! Thanks!
Love wheat thins…I am excited to try them.
Have you ever sprouted your wheat and added the sprouts to some of your favorite recipes? If so can you share that with us?
Love wheat thins…I am excited to try them.
Have you ever sprouted your wheat and added the sprouts to some of your favorite recipes? If so can you share that with us?
I have a food storage issue. I just found out that I have to be on a really strict diet for health reasons. Basically it’s fruit and veggies (no dehydrated fruit, no canned fruit), protein (no beans), and nuts/seeds. I can’t eat dairy, sugar, or grains. The diet can be loosened up after a while, but even that phase is pretty strict. How on EARTH do you put a 3 month supply of food storage together for a diet like that? I obviously want to rotate it and store what I use, but I’m at a loss. Ideas?
I have a food storage issue. I just found out that I have to be on a really strict diet for health reasons. Basically it’s fruit and veggies (no dehydrated fruit, no canned fruit), protein (no beans), and nuts/seeds. I can’t eat dairy, sugar, or grains. The diet can be loosened up after a while, but even that phase is pretty strict. How on EARTH do you put a 3 month supply of food storage together for a diet like that? I obviously want to rotate it and store what I use, but I’m at a loss. Ideas?
I have been wanting to try crackers for ages, but was intimidated by the rolling out part (not my strength). I tried this recipe right away . The rolling method made these so easy that I managed it easily! I actually cut a large Ziploc bag open, removed the zipper and used that instead of the plastic wrap for rolling since I can wash and reuse it. Most importantly, the crackers were delicious! Thank you so much for sharing an inexpensive and healthier version of something I don’t have to buy at the store anymore.
I have been wanting to try crackers for ages, but was intimidated by the rolling out part (not my strength). I tried this recipe right away . The rolling method made these so easy that I managed it easily! I actually cut a large Ziploc bag open, removed the zipper and used that instead of the plastic wrap for rolling since I can wash and reuse it. Most importantly, the crackers were delicious! Thank you so much for sharing an inexpensive and healthier version of something I don’t have to buy at the store anymore.
I too have been wanting to make crackers. I can’t wait to try this and start looking for other recipes.
I too have been wanting to make crackers. I can’t wait to try this and start looking for other recipes.
Could you make these with all wheat flour? I try not to use white flour unless absolutely necessary
Could you make these with all wheat flour? I try not to use white flour unless absolutely necessary
We love wheat thins at our house.
…. so I tried this recipe today… twice 🙂
The first time I added the sesame seeds and used olive oil. we didn’t care for them with the seeds.
The second time no seeds and used canola oil. I also rolled and baked on parchment paper (the first batch stuck even with oil on the pan) It was a little tricky to rolled but I managed. I also added some salt to the top before baking.
Yum… just like wheat thins. Thank you Crystal for the recipe!!
We love wheat thins at our house.
…. so I tried this recipe today… twice 🙂
The first time I added the sesame seeds and used olive oil. we didn’t care for them with the seeds.
The second time no seeds and used canola oil. I also rolled and baked on parchment paper (the first batch stuck even with oil on the pan) It was a little tricky to rolled but I managed. I also added some salt to the top before baking.
Yum… just like wheat thins. Thank you Crystal for the recipe!!
How much of the cracker mix do you scoop out of the ziplock bag to make a batch with 1/2 water and 3 T oil?
How much of the cracker mix do you scoop out of the ziplock bag to make a batch with 1/2 water and 3 T oil?
Hey Crystal,
could you design this recipe into a handout??? I have started a binder with all of your recipes and charts.
Thank you for taking the creative time to do these.
Teresa
Hey Crystal,
could you design this recipe into a handout??? I have started a binder with all of your recipes and charts.
Thank you for taking the creative time to do these.
Teresa
I made two batches, the first with 100% whole spelt (my son is allergic to wheat), and they tasted EXACTLY like wheat thins. The kids went crazy for them. I used 2 cups of freshly milled spelt. The second batch I made with 100% whole kamut. They were also delicious, though not exactly the same flavor as Wheat Thins. We’ve never found a wheat-free cracker that didn’t have nuts or didn’t taste like paper. These are a keeper. I’m going to buy an extra silpat so I can have batch two ready to pop in the oven as soon as batch one is out.
I made two batches, the first with 100% whole spelt (my son is allergic to wheat), and they tasted EXACTLY like wheat thins. The kids went crazy for them. I used 2 cups of freshly milled spelt. The second batch I made with 100% whole kamut. They were also delicious, though not exactly the same flavor as Wheat Thins. We’ve never found a wheat-free cracker that didn’t have nuts or didn’t taste like paper. These are a keeper. I’m going to buy an extra silpat so I can have batch two ready to pop in the oven as soon as batch one is out.
I am a visual person, so I was excited to see your pictures! i f ind these extrememly helpful. Thank you for putting so much TLC for this website. I am trying this today!
I am a visual person, so I was excited to see your pictures! i f ind these extrememly helpful. Thank you for putting so much TLC for this website. I am trying this today!
Delicious. Omited the seeds and just sprinkled with salt. You really have to roll these thin and let them bake till golden brown.
Delicious. Omited the seeds and just sprinkled with salt. You really have to roll these thin and let them bake till golden brown.
These are very good! Thanks for the recipe!
These are very good! Thanks for the recipe!
Love this idea…I’ll be omitting the seeds and adding salt, too.
Love this idea…I’ll be omitting the seeds and adding salt, too.
I have made wheat thins for years. They are so good and inexspensive. It is fun to see others try them too. I have taught many classes on how to make them, Your recipe is a little different, but I did glean a new trick from you. Using the back of your cookie sheet. That is a great idea. Here is one thing I do. Add some wheat germ to your recipe. It makes them even better.
I have made wheat thins for years. They are so good and inexspensive. It is fun to see others try them too. I have taught many classes on how to make them, Your recipe is a little different, but I did glean a new trick from you. Using the back of your cookie sheet. That is a great idea. Here is one thing I do. Add some wheat germ to your recipe. It makes them even better.
How do you make Ranch Wheat Thins?
how much wheat germ do you add? do you know how to make ranch flavored ones?
Hello here is the recipe that is on Wheat thins.
In a medium bowl, whisk together:
3/4 cup whole wheat flour (whole white wheat flour is my personal preference)
3/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
2 T. brown sugar
1 1/2 T. dry buttermilk powder*
2 T seeds (sesame seeds, poppy seeds, or a mixture of the two is good), optional
If you don't have powder butter milk how much liquid milk do you use.
Carol
Carol,
I'm not sure. It was a recipe that a reader sent to me. Sorry!
Carol,
I'm not sure. It was a recipe that a reader sent to me. Sorry!
I tried this – and I have only just recently started baking anything. The recipe is as easy as presented, but I fouled it up anyway – I didn’t have buttermilk but used some tangy salad dressing instead, forgot to add seeds in the mix, and didn’t roll it out thin enough. Before baking I sprinkled the tops with a mix of salt, Kraft-type parmesan cheese and poppy seeds, and wow. Excellent. Can’t wait to do it right!