Homemade Wheat Crackers Recipe

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Want to make your own homemade Wheat Thins? These Homemade Wheat Crackers are just as tasty and deliciously fresh!

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 Wondermill Grain Mill but you can also use regular wheat flour.

I’ve been making my own homemade cracker recipes for a while now and store-bought crackers no longer cut it!

Let’s make homemade crackers!

Fresh Ground Wheat

Ingredients in Homemade Wheat Thins

What You Need:

  • Wheat flour. In this recipe, I show how to grind your own whole wheat flour but you can also use whole wheat flour that has already been ground.
  • Butter. The butter needs to be softened or melted before adding to the recipe so that it mixes in well.
  • Sugar. This helps to give the crackers some flavor. You could leave it out if you want the crackers to be sugar-free.
  • Salt. Salt adds flavor to the inside of the crackers as well as the tops. I’ll share more toppings below.
  • Water.

Wheat Crackers

Other Flavor Toppings for the Homemade Cracker Recipe

My recipe just uses a sprinkle of salt for the tops of the crackers but you can always change it up if you want to make a different flavor! Here are some ideas of things for toppings that you probably have in your pantry.

 

Instructions for Making Homemade Wheat Crackers

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

Wondermill settings

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

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

Wondermill

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

Fresh Ground Wheat

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.

Cracker Ingredients

Mix the dry ingredients: sugar, wheat flour, and salt, in a bowl. As you can see, I used turbinado (or raw) sugar. You can use plain white sugar if you prefer. Stir these ingredients together well before adding the wet ingredients.

Adding butter to batter

Add in the butter. Mix the cracker dough until crumbly.

Wheat Cracker Batter

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

Roll OUt Cracker Dough

Roll the dough out with a rolling pin until it’s very thin. (It will not rise at all so roll it out to be the thinness you desire to eat! The thinner the better!) You will need to roll out the dough on a piece of parchment paper on a cookie sheet if you aren’t using a stoneware pan so it doesn’t stick. You could also use a silicone mat.

Scored Wheat crackers

Score your crackers with a pizza cutter. If your whole wheat crackers aren’t perfectly square, don’t sweat it. I’m pretty sure they all taste the same whether they are square, rectangle, or weird shapes. 🙂 You could also cut them into fun shapes with mini cookie cutters if you are making them for kids.

Wheat Crackers with Salt

Sprinkle with a little more salt.

Bake them directly on the baking sheet at 400F in the oven for about 15 minutes. Watch the crackers after 10 minutes to make sure they don’t get too “done”.

Homemade What Crackers

Enjoy plain, with cheese, dip, hummus, or any other way you normally enjoy crackers! And now you know how to make delicious whole-grain crackers!

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Need the Homemade Wheat Crackers recipe for your Recipe Binder? Grab it below!

Homemade Wheat Crackers

Course Snack
Cuisine American
Keyword Homemade Wheat Crackers, Homemade Wheat Thins
Prep Time 10 minutes
Cook Time 15 minutes
Servings 30 crackers
Calories 38 kcal
Creator Merissa

Ingredients

  • 1 1/2 cup wheat flour
  • 4 Tablespoon butter softened or melted
  • 1 1/2 Tablespoon Sugar
  • 1/2 teaspoon salt plus some for sprinkling
  • 1/4 cup water more or less

Instructions

  1. 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.

  2. 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.
  3. Add in the butter. Mix until crumbly.
  4. 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.
  5. 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.
  6. 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. 🙂
  7. Sprinkle with a little more salt.
  8. Bake at 400F for about 15 minutes. Watch the crackers after 10 minutes to make sure they don't get too "done".
  9. Enjoy plain, with cheese, dip, or any other way you normally enjoy crackers!
Nutrition Facts
Homemade Wheat Crackers
Amount Per Serving
Calories 38 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 4mg1%
Sodium 51mg2%
Potassium 7mg0%
Carbohydrates 5g2%
Fiber 0.2g1%
Sugar 1g1%
Protein 1g2%
Vitamin A 47IU1%
Calcium 1mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Wheat Crackers

How to Store Homemade Wheat Crackers

You can store any leftover wheat crackers that you aren’t enjoying right away in a plastic bag or in an airtight container on the countertop until you are ready to enjoy them. They should stay fresh up to two weeks.

Gluten Free Homemade Wheat Crackers

To make this recipe gluten-free, I would recommend using sorghum flour in place of whole wheat flour in this recipe. It may be a little crumbly since this recipe does not contain a binder. You could try gluten free all-purpose flour but it won’t have that “wheat” taste.

Dairy Free Homemade Wheat Crackers

To make this recipe dairy-free, replace the butter with olive oil or a vegan buttery spread alternative.

Homemade Saltine Crackers

More Homemade Cracker Recipes

Have you ever tried making homemade crackers?

Did you make this recipe and enjoy it? Be sure to leave a star rating on the recipe card! Also, share with your friends on Facebook, Twitter, Instagram, Pinterest, and through Email using the sharing buttons below.


Me and KadyMerissa has been blogging about and living the simple life since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to the 100-acre farm and ministry on the About Page. You can send her a message any time from the Contact Page.


 

This recipe for Homemade Wheat Crackers was originally posted on Little House Living in May 2012. It has been updated as of April 2023.

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34 Comments

  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 !!!