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Homemade whole wheat crackers on a white plate
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Homemade Crackers

These homemade crackers--unleavened bread--are made from the same recipe used for Communion bread. The dough is mixed and rolled in a bag, making it easier and less messy.
Prep Time15 minutes
Cook Time30 minutes
Resting Time15 minutes
Total Time1 hour
Course: Breads
Cuisine: American
Keyword: dairy-free, plant-based, vegan, vegetarian
Servings: 10
Calories: 177kcal
Author: Heather Reseck, RDN

Equipment

  • Measuring cups and spoons
  • Liquid measure
  • Small bowl
  • Baking sheet
  • Parchment paper
  • 2 oven mitts or potholders
  • Rolling Pin
  • Pizza cutter or sharp knife
  • Fork
  • Ruler
  • 1-gallon resealable bag
  • Kitchen scissors or clean scissors
  • Spatula or pancake turner

Ingredients

  • 2 cups whole wheat pastry flour or whole wheat flour
  • ⅓ cup water
  • ½ cup oil
  • ½ teaspoon salt

Instructions

  • Wash the ruler with dish soap, rinse, and dry.
  • Measure the flour into a small bowl and set aside.
  • Unzip a gallon resealable bag and roll down the sides. Use your hands to spread out the bottom to create a “bowl.”
  • Measure the water with a liquid measure. Check it at eye level to make sure the water is at the 1/3 cup mark. Pour into the bag.
  • Measure the oil with the same liquid measure. Pour into the bag.
  • Add salt.
  • Seal the bag. Grab the bag in the middle and shake until mixed.
  • Open the bag and add the flour.
  • Seal the bag. Knead with your hands through the bag until thoroughly mixed.
  • Shape into a log at the bottom of the bag. Unzip the bag. Starting with the log, roll the bag around the log and roll until all the air is out of the bag.
  • Let stand for 15 minutes.
  • Heat the oven to 350°F.
  • Mix the dough again through the bag with your hands.
  • Place the bag flat on the counter. Use a rolling pin to roll out the dough until it evenly fills the bag.
  • Use scissors to cut along both sides of the bag. Pull back the plastic.
  • Place a sheet of parchment paper on top of the dough.
  • Carefully flip over onto the baking sheet. Peel off the plastic bag and discard.
  • Place a ruler on one edge of the dough. Use a pizza cutter or sharp knife to cut the dough into a 1-inch strip. Move the ruler over and align it with the previous cut. Cut another strip. Repeat across the dough.
  • Turn the ruler perpendicular and cut to form 1-inch squares.
  • Poke each square with a fork.
  • Bake for 25 minutes.
  • Use a spatula to remove the firm crackers.
  • Bake for another 5 minutes.
  • When cool, transfer to an airtight container.
  • Wash the dishes and clean up after yourself.

Video

Notes

Variations:
  • Gluten-Free Homemade Crackers: Substitute gluten-free flour blend with xanthan gum for whole wheat flour. 
  • Communion Bread: Bake for 23-25 minutes. Do not brown.
  • Vary the Shapes: Cut into larger squares or different shapes.
  • Add Toppings: Sprinkle with salt or cinnamon sugar before baking.
Tips:
  • Crackers made with whole wheat pastry flour or white wheat (light-colored wheat) will be lighter in color.
  • Store whole wheat flour in the refrigerator or freezer.
Note:

Nutrition

Serving: 10crackers | Calories: 177kcal | Carbohydrates: 17g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 117mg | Potassium: 87mg | Fiber: 3g | Vitamin A: 2IU | Calcium: 9mg | Iron: 1mg