Faux Wheat Thins Food

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.

FAUX WHEAT THINS

Steps:

• Preheat oven to 425 degrees.
• In food processor, blend flours, sugar, salt and spices.
• Whisk oil and water together in separate bowl until emulsified.
• With processor running, slowly add oil and water to flour mixture until it comes together in smooth ball.
• Divide dough in half and roll each piece out on lightly floured surface into rectangle about 12 inches by 14 inches or the size of your largest cookie sheet and about 1/16 inch thick, the thinner the better.
• Transfer dough to cookie sheet by draping it over your rolling pin.
• Don't worry if it gets distorted.
• Using long, sharp knife, trim dough into neat rectangle and score into 1 1/2-inch squares, being careful not to cut all the way through.
• Prick each square 3 times with fork and sprinkle with kosher or freshly ground sea salt to your taste.
• Place cookie sheet in center of preheated oven and bake about 8 minutes or until edges have started to brown and blisters are forming on top surface.
• Remove from oven and loosen crackers with large spatula before flipping whole sheet of crackers over in one piece.
• It is helpful to use another cookie sheet to do this, placing it over the baking sheet and then turning both over before sliding crackers back onto the original baking sheet.
• Return crackers to oven and bake 6 to 7 minutes more, until edges are well-browned.
• If outer edges brown first, snap them off and return rest of crackers to oven.
• Although you don't want to burn the crackers, they need to be nicely browned all over to be crisp.
• Slide sheet of crackers onto rack to cool.
• When cool, break apart at scored lines.
• Store in airtight container a tin works best.

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.