Faux Wheat Thins Recipes

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.

JOEV'S MULTI-GRAIN HONEY WHOLE WHEAT SANDWICH THINS

Steps:

• Combine the milk, butter, honey and 5.8 oz water in a small saucepan. Heat over low heat and stir until the butter melts and the honey dissolves. Remove and cool to lukewarm (under 110 deg F).
• In a small bowl, combine the cereal and 1/2 oz of the hot water. Mix and set aside to cool, then combine with the liquid from Step 1.
• Combine the dry ingredients in a mixer bowl, stirring thoroughly.
• Add the wet ingredients to the dry.
• Using a dough hook, combine on a low speed (speed 2) and mix for 6 minutes. If the dough seems sticky, add flour until the dough releases from the bottom of the bowl.
• Remove the dough from the bowl and knead to shape in into a ball, then place the dough in a greased bowl, turning to grease the top. Cover and let rise in a warm place, free from draft, until doubled in bulk about an hour.
• Divide the dough into 2 oz portions, shape into balls and let rest covered for 5 minutes.
• With a rolling pin, roll out each ball into a 5 in disk, taking care to keep an even thickness. Let the disks rest on the work surface for 2 to 3 minutes, to help them retain their shape (they will want to shrink).
• Place on baking sheets lined with parchment paper and dusted with cornmeal.
• Dock each disk with a docker or with a fork, then cover and let rise for 20 to 30 minutes. Preheat oven to 400 deg F.
• Brush top of disks with warm milk and sprinkle with oatmeal flakes.
• Bake for 13 minutes or until they just start to get golden brown. Remove from pans immediately and cool on wire racks.
• When the disks have cooled completely, slice in half horizontally with a sharp bread knife. Place in a bread bag or freezer bag and freeze to maintain freshness. Thaw for 15 seconds in the microwave.