Comments on: Wheat Thins-Whole Wheat Food Storage Recipes

By: carol59

carol59 — Thu, 04 Mar 2010 11:20:05 +0000

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

By: Erin

Erin — Sat, 23 Jan 2010 15:21:06 +0000

how much wheat germ do you add? do you know how to make ranch flavored ones?

By: Erin

Erin — Fri, 22 Jan 2010 23:15:28 +0000

How do you make Ranch Wheat Thins?

By: Donna

Donna — Sun, 24 May 2009 21:25:11 +0000

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.

By: Erin

Erin — Thu, 21 May 2009 00:55:16 +0000

Love this idea…I’ll be omitting the seeds and adding salt, too.

By: Becky

Becky — Mon, 18 May 2009 17:27:42 +0000

These are very good! Thanks for the recipe!

By: Shea

Shea — Sat, 16 May 2009 20:28:13 +0000

Delicious. Omited the seeds and just sprinkled with salt. You really have to roll these thin and let them bake till golden brown.

By: Yvonne

Yvonne — Fri, 15 May 2009 17:11:26 +0000

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!

By: lotsofkids

lotsofkids — Fri, 15 May 2009 16:46:51 +0000

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.

By: Teresa

Teresa — Tue, 12 May 2009 11:19:05 +0000

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