Comments on: homemade wheat thins!

By: Marilee Holm

Marilee Holm — Sat, 01 Oct 2011 22:31:40 +0000

For Triscuits, seems that something could be done with Shredded Wheat . . . I don’t know quite what though.

By: Kim

Kim — Sat, 24 Sep 2011 21:15:09 +0000

Pete, I love you sight unseen! I have been eating these since I was a kid and can’t wait to try your recipe. I don’t even like to cook, but you make it seem fun. I am going to try adding a little anise seed because I bought a bottle of it for another recipe and have been adding it to everything to use them up. (tastes great in a standard macaroni salad sauce. try mixing olive oil with some mayo and a tomato/bacon salad dressing. to die for.)

By: Sandy

Sandy — Sun, 07 Aug 2011 23:15:19 +0000

I roll mine out between two sheets of parchment, peel back the top sheet, season, press the seasoning into the dough, then peel off the top sheet and then slice the dough for the cracker sheets. It makes transferring them onto the cookie sheet for baking super easy, as I just slide the cookie sheet under the bottom parchment and bake.

By: Katherene

Katherene — Thu, 04 Aug 2011 12:09:28 +0000

Hi, I’ve spent the last two nights up all night trying to find a homemade triscuit recipe. Here’s the only one I found. I haven’t tried it yet but I do believe it will be close.
http://www.vegsource.com/talk/recipes/messages/94660.html
Let me know if you get it or make them before I do ok. I cannot afford my triscuit and jalapeno bean dip (I eat them before I take my meds). I had to get my cholestrol down from 300 (it’s now 164). I still need to learn how to make my own refried beans. I’ve totally changed my diet and in my life I have to eat at least 35 grams of fiber a day. Thank God I love vege’s and grains. Anyway, it’s 5am and I need to sleep. Sorry for the babbling. lol Hope this works. Kat

By: 7m

7m — Sun, 23 Jan 2011 03:14:44 +0000

Those look totally delicious, but I was surprised at the amount of sugar in them — they don’t come out tasting sweet?

Very very tempted by that photo…

Emily

By: Natalie

Natalie — Fri, 31 Dec 2010 21:01:37 +0000

Just made 2 batches, I only put 2 tablespoons of sugar tho, 1/2 cup is too too much!
Also I would add 1 T garlic powder and about 2 tsp onion powder to make these really like wheat thins. Kind of bland otherwise. Roll them as thin as possible and evenly. I rolled them between wax paper and they turned out perfect. I agree with former poster who said they are good darker, but it’s nice to have some that aren’t dark too.

I made a second batch with 3/4 of the flour Whole wheat, used olive oil instead of butter, onion and garlic powder, and about 1 tsp of black pepper. FANTASTIC!!

I love your website Pete! I have made the focaccia bread and the cinnamon swirl bread with raisins, I love your pictures and instructions are always very good.

By: Linda

Linda — Tue, 14 Dec 2010 05:38:17 +0000

Mine came out really hard, too! I did get a flash of the original Wheat Thins flavor. I am aware that overworking dough causes the gluten to develop and will result in a tougher product, so I was careful about that.

Next time, I’ll take a cue from J (above), and roll as thin as I can, maybe roll & cut them in the pan, ‘cuz mine stuck fiercely to the granite counter.

Snack on!

By: Cindy

Cindy — Tue, 14 Dec 2010 04:50:24 +0000

i tried these and they came out hard!!!but they tasted really good,im going to try try these again
(i wonder what i did wrong)

By: Rick

Rick — Thu, 15 Jul 2010 10:50:08 +0000

Just made a batch of these and they came out as hard as rocks. I may have chipped a tooth, although, they did taste good.
What did I do wrong?
I do suggest rolling these things out even flatter the Pete suggests, though.

I’ll have to try it again. I have one more jar of Kraft Pineapple Spread left. (Goes great on Wheat Thins, btw.)

Rick

By: Jeanette

Jeanette — Mon, 14 Jun 2010 17:16:09 +0000

What a great idea and beautiful pictures to go with it. I am so glad I found your site!