Gluten-free “wheat” thins

by Earthwalker | May 27, 2011 | Columns, Elana's Gluten-Free Pantry, Featured | 1 comment

photo provided courtesy of elanaspantry.com

When I was a child I loved crackers. Still do. I especially loved Wheat Thins. Can’t have those anymore. Solution? I’ve made my own. These tasty Wheat Thins remind me of the yummy little crackers in the yellow package of my childhood. The ones my mother bought for parties. The ones that weren’t gluten free.

That was back in the days before we knew about celiac disease and gluten free living. Before my mother was diagnosed with celiac. Before I was diagnosed, and my son, and my sister. Before this auto-immune disorder wreaked havoc on my family.

The good news? Treating celiac is as easy as going on a gluten free diet, and now we all are. Even my husband. He’s gone gluten free because he feels better on the gluten free diet. And he wants to be like us.

Now, forget about all of that disease talk, and grab yourself some tasty gluten free wheat thins.

ingredients
1 cup firmly packed almond pulp
2 tablespoons flax meal
1 tablespoon grapeseed oil
½ teaspoon celtic sea salt
1 tablespoon agave nectar

directions

Combine all ingredients in a large bowl
Roll dough into a ball, press between 2 sheets of parchment paper and roll to ¼-inch thickness
Remove top piece of parchment paper
Transfer the bottom piece with rolled out dough onto baking sheet
Cut dough into 2-inch squares with a knife or pizza cutter
Bake at 135° for at least 20 hours (yes, 20 hours), or until crunchy
Let crackers come to room temperature on baking sheet, then serve

recipe courtesy elanaspantry.com

Author

Earthwalker

Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.
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