Easy, Low-Carb “Wheat Thins” (GF, Grain-Free, Vegan, Nut Free)

Edit Chickpea Pita 1

I think everyone has a guilty obsession. So I’m going let you all in a secret today. I’m going to tell you what it is – I am guilty of stuffing and going through boxes of Wheat thins, Triscuits, Saltine crackers. Any crackers. I just cannot get enough of the crunch as you bite into that crispy, wafer-thin cracker.

During, freshmen year of college, I was in absolute heaven because I could whatever I wanted. Especially when I felt super “peckish” or “munch”, it made a great snack. Sometimes it was peanut butter on wheat thins, other times I had nutella slathered on saltines or even a drizzling of honey/maltose syrup on my Triscuits. I really don’t ask for much. Except for Crackers.

Edit Chickpea Pita 8

I never really used the word “crackers” until I came to the United States. In UK or in Hong Kong, we use the word “biscuit” instead of the word “Crackers”. To my American audience, that sounds pretty funny and weird huh? So here’s a funny story. Freshmen of college, I lived off of the school cafeteria. It offered a wide selection of food buffet style which definitely was extremely appealing. Best of all they had a dessert buffet that offered chocolate chip cookies, Peanut Butter cookies, Snickerdoodles, Pies, Ice-cream, and even their Creamy Lemon-chocolate tarts or infamous mint brownies… Yes, no wonder there was no way of escaping the “freshmen-15”. Despite it’s large selection, it soon became apparent that from week-to-week the same food would be served. It was easy to predict what was on the menu after having to dine there 3x per day for 8 months.

However, first time I walked into the cafeteria it was rather a revelation. It was like I was introduced to a whole new world! It was huge! It was so big I got lost whilst trying trying to decide what to eat. Then, I noticed a small label that said “biscuits and gravy”.

“mmm.. biscuits sounds good right now.” (of course. It was my guilty obsession).

Now in my freshmen mind, the biscuits equated crackers. It did sound a little odd that you would serve biscuits with gravy, but I ignored it. “Maybe it was just an american thing”, I thought to myself. I waited and waited. To my dismay, it looked like a thick scone smoldered in a lumpy grey sauce. That was my first cafeteria experience and the last “biscuit” I ever had in America.

Edit Chickpea Pita 2Just a few weeks back, Zoe and I discovered that our little store in our college town selling chickpea flour. I had been craving some good crackers (since its hard and expensive to purchase healthy gluten free ones). We discovered a beautiful looking recipe online and decided to re-create our very own favorite crackers! I was so excited! Best of all, they turned out to be pretty incredible – Slightly brown, thin, crispy, savory and just like cheez-its. NOTHING like the biscuits I had eaten previously! The great thing about this recipe is that the dough is extremely easy to work with. You can roll them out into any shape you like. You can also flavor them with different herbs and spices! I guarantee that your kitchen will smell heavenly!

I have to say they are definitely much better than any gluten-free or gluten-filled cracker or even biscuit I have ever had.

Edit Chickpea Pita 9

Adapted heathergnutrition

Ingredients – Makes approximately 32 small crackers

  • 1 cup chickpea flour
  • 1/4-1/2 tsp salt
  • Cumin
  • Chili powder
  • 1/2 tsp baking powder
  • 3 -4 tbsp water (3 tbsp)
  • 1 tbsp olive oil (vegetable, grapeseed, canola oil works too)

How to Make:

  1. Preheat oven to 350F.
  2. Mix together the chickpea flour, salt, spices and baking powder.
  3. Mix in the water and oil.
  4. Rubs one chickpea flour on your hands. Knead together. until you form a soft dough. Add a little more chickpea flour if its too sticky.
  5. Place the dough on a parchment paper. Lay plastic wrap on top and roll out into a thin dough.
  6. Using a sharp knife, cut into 32 squares. Trim the edges if you like. You can use the leftover dough to form more crackers.
  7. Bake for 15-20 minutes till crispy and slightly brown.

Others Variations: (let us know if you have any other suggestions!)

  • Herb Crackers: 1 tsp Oregano, 1 tsp Rosemary, 1/2 tsp Onion powder
  • Indian Spiced Crackers: Curry powder, Turmeric
  • Japanese Crackers: Sesame Seeds and Nori Seaweed


Zoe  &  Mia

(This Post is Featured on Wildly Original)

2 Comments Add yours

  1. Oh my gosh – homemade crackers! Like no-wheat thins! I want to make these now!!


    1. zoelaucy says:

      Love the way you described it yup these are “no-wheat thins”! Let us know how it goes! We really enjoyed eating these. Thanks for stopping by!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s