Wheat free * Dairy free * Gluten free * Vegetarian * Vegan * Parve
Do you love Wheat Thins®? Do you miss Wheat Thins®? As a well known cracker-aholic, switching to gluten-free crackers was probably even harder for me than giving up bread (because with the exception of my gluten-free cornbread, I have yet to find a bread I like). I buy every gluten-free cracker that comes out and none of them have the right consistency for me. Some are certainly fine, but delicious like Wheat Thins®? Not. These crackers are remarkably easy to make and are exactly what I was hoping for when I started working on the recipe.
As written, the recipe makes savory, crispy crackers with just a hint of sweetness and no starchiness at all. You can easily alter the recipe to your tastes: low sodium? leave out the salt. Don’t have zatar aka za’atar? Use poultry seasoning or any herbs you like – or none at all for a plain cracker. Want a neutral tasting cracker? leave out the garlic powder and herbs. Don’t like seeds? omit the egg and toppings. I could go on forever with the possibilities. You can also vary the shapes, once you’ve rolled out the dough, you can cut them into assorted shapes using cookie cutters or you can make them into larger crackers by just cutting them into rectangles or you can cut the rectangles into squares or diamonds. I’ve also thought about, but have yet to try, rolling the dough into 1 1/2-inch balls and flattening them in a tortilla press, then cutting the resulting circle into wedges. If you try that, let me know how it works : )