Homemade Wheat Crackers

Oh you have no idea how long I’ve been wanting to make wheat crackers! Now that I’ve got them made I have no idea what took me so long, they are so simple! I made these yummy little morsels with my brand new Wondermill Grain Mill.

Homemade Wheat Thins

What You Need:

  • 1 1/2 c. wheat flour
  • 4 T. butter (softened or melted)
  • 1 1/2 T Sugar
  • 1/2 t. salt + some for sprinkling
  • 1/4 c. water (more or less)

Here’s my new Wondermill. This thing is a total powerhouse! For this recipe I used Soft White Wheat Berries.

If you are grinding wheat for these crackers, set your machine on the Bread setting.

With the Wondermill you want to make sure you turn the machine on before you put the wheat berries in. I added mine in a cup at a time.

I had to take a picture of my mill and my countertop when I finished grinding. For some reason I was under the impression that wheat grinding was messy and here’s the proof that I was totally wrong!

I’m not sure why I didn’t discover it before but freshly ground wheat is not only super fluffy and fine, It. Smells. Amazing. Seriously…why is there not a candle in “Freshly Ground Wheat” scent?

In a bowl, mix together the sugar, wheat flour, and salt. As you can see, I used turbinado (or raw) sugar. You can use plain white sugar if you prefer.

Add in the butter. Mix until crumbly.

Slowly add in the water. You may need more or less. I prefer to mix up my crackers with a fork because I think it combines the ingredients better and still lets them be flaky.

Roll the dough out until it’s very thin. (It will not rise at all so just roll it out to be the thinness you desire to eat!) You will need to roll out the dough on parchment paper if you aren’t using a stonewear pan so it doesn’t stick.

Score your crackers with a pizza cutter. If your crackers aren’t perfectly square, don’t sweat it. I’m pretty sure they all taste the same. 🙂

Sprinkle with a little more salt.

Bake at 400F for about 15 minutes. Watch the crackers after 10 minutes to make sure they don’t get too “done”.

Enjoy plain, with cheese, dip, or any other way you normally enjoy crackers!

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  1. I think you’re onto something with the Freshly Ground Wheat scented candle. LOVE fresh ground wheat {or any grain for that matter!}.

    Your crackers look uh.mazing!

  2. ooooh! Those look good! And just think – you could coarsly grind the berries for the Whole Grain look 🙂 Not that these arent, right? I’m not up to speed on if berries are hulled or what. I’ll have to try these 🙂 They look great. Thanks!

  3. Oh my word. These look amazing. I’ve always thought they were hard to make too. I’m going to give it a try though! Thanks for sharing. 🙂

  4. What beautiful photos! Will try the recipe soon! Can you use regular whole wheat flour do you think, as opposed to white whole wheat?

  5. This is such a great idea. I love Wheat Thins. I think you need to make me some! lol Thanks for linking up at Whip It Up Wednesday!

  6. very good, made double batch, 1 sprinkled with some salt, the other with parmesan cheese, both good, kids like the cheese ones better, just make sure you roll this out really thin-I didnt in some areas, and they dont get as crunchy…

  7. Thank you so much for your recipe. It seems so simple. Can’t wait to try it. I have a ton of food allergies (recently discovered) so if I want something like this I have to make it. Thank you for providing this.
    From all of us that deal with food allergies, THANK YOU!

  8. Oh what a great recipe, we call that whole grain wheat here in Australia. I mill my own flour too but I use a thermomix.
    I am going to whip these up in my thermomix. Thanks for such a great page. 🙂

  9. I love your saltine cracker recipe, and I am anxious to try this one. Do you know if it is possible to freeze these or the saltines and have them still be crunchy when thawed? I love your website – it has added so much variety and helped me to learn how easy it is to go natural.

  10. You’ve been reading my mind! I HAVE been wondering how to make my favorite crackers without all the additives. I think I’d like to try this recipe with an ancient grain, such as farro (Einkorn). Have you attempted Cheez-Its? I’m not sure how much real cheese to add.

    Gonna check out the Wondermill since you’re so happy with it.

      1. Thank you very much for the Cheese-Its recipe, Merissa! I wouldn’t have guessed that so much cheese would go into them! That’s OK with me!

  11. yummy! I made two batches tonight and I got the thumbs up from the kiddos and husband. One batch was just slightly salted and the other I put some ranch seasoning on.
    I tried a homemade recipe a few years ago that was not nearly as easy and did not taste as good. Thank you for sharing.

  12. Want to try these & was thinking about using tomatoe sause in place of water, or maybe waterdown the sause . Do you think this would be ok ?
    I love the whole wheat veggie crackers from the store, but they are way too salty tasting, I was taken off of salt back in 1982 & just never went back to using it for anything.

      1. They are great !!! They just got cool enough to taste, I willbe making a lot more of these & the Brown Rice flour ones !! I did add a little dry Basil also & hhad to add about another tablespoon of water. Cut mine in 2 inch squares & they took the whole 15 minutes to bake.

        Thank you for sharing this recipe & all the others !!!