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Einkorn Wheat Thins

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These wholesome, whole-grain einkorn wheat thins are incredibly delicious and easy to make. The crackers keep for weeks and they are so much better than the store-bought version.

Overhead photo showing freshly baked einkorn wheat thins.

We think these homemade wheat thins are better than the store bought variety. The einkorn flour gives them a deliciously wholesome and almost nutty flavor and amplifies their nutrition value. 

Einkorn wheat thins!

They are the perfect vehicle for cheese, dips and spreads but they taste incredible all by themselves. We had to make two batches since the first batch disappeared before we could get photos. They are that good!

A tray of einkorn wheat thins.

How to make them:

The recipe is actually quite easy with only five ingredients plus a little water to help bind things all together. It all comes together very quickly in the food processor but if you don’t have a food processor just blend the ingredients with a pastry blender like your making pie dough.

Once the dough was made we rolled it out directly on a piece of parchment paper. The parchment paper makes things even easier and keeps the mess to a minimum. Since the crackers don’t spread when they bake, you can slice them right on the parchment and slide the parchment onto a baking sheet. There is no need to space them out. It is fast and easy.

Einkorn wheat thin crackers on serving plate with cheese in the background.

Einkorn flour

Our recipe was adapted from Deb’s recipe over at Smitten Kitchen. We changed things up to use einkorn flour because we just love the flavor that einkorn lends to our recipes.  It is also much easier to digest than traditional wheat.

Although einkorn contains gluten, the protein structure of the gluten is different and many people that find regular wheat difficult to digest have found that they can eat einkorn without any problems.

Another bonus to this recipe is that einkorn offers a higher nutritional value than modern wheat. Einkorn is the original wheat. It is wheat the way God designed it, never hybridized or changed since it’s beginning.  It just makes us feel better about eating wheat that has maintained its genetic structure throughout time and was surely what Jesus ate in the biblical days. 

Crackers on a plate with cheese and nuts

Check out some other einkorn recipes like Einkorn Coconut Curry Risotto, or our Whole Grain Einkorn Pizza Dough, and our Beef Casserole with Garlic Chive Einkorn Dumplings

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einkorn wheat thins

Einkorn Wheat Thins

These wholesome, whole grain wheat thin crackers made with einkorn flour are incredibly delicious and easy to make.
4.87 from 38 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 40 to 50 crackers
Calories: 30kcal
Author: Dahn Boquist


  • 1-½ cups whole wheat einkorn flour (144 grams)
  • 4-½ teaspoons sugar
  • ½ teaspoons salt (3 grams)
  • ¼ teaspoon paprika
  • 4 tablespoons 55 grams cold butter, cut into cubes
  • 2 tablespoons cold water


  • Preheat the oven to 400° F.
  • Place a metal ’S’ blade in your food processor. Combine the flour, sugar, salt and paprika in the bowl of the food processor and pulse to combine the ingredients. Add the butter and continue pulsing until the mixture looks like wet sand. Drizzle in the water and pulse until a ball of dough is formed. If there are a few dry crumbs left behind just gather them up and squish them into the dough.
  • Place half of the dough on a piece of parchment paper. Roll the dough out as thin as possible. Sprinkle the top with additional flour if the rolling pin sticks to the dough.
  • Use a sharp knife to slice the dough into rectangles about 1 1/2 to 2 inches in size. Slide the parchment paper onto a baking sheet. The dough will not spread out so there is no need to space the crackers. Just roll, cut and bake the dough on the parchment for an easy and fast method of making the crackers.
  • Sprinkle salt on top of the crackers and bake in the preheated oven for 6 to 10 minutes. Thicker crackers will need to bake closer to 10 minutes and thinner crackers will only need to bake 6 to 8 minutes.
  • Slide the parchment paper onto a cooling rack and repeat the process with the other half of the dough.
  • Store in an airtight container for 2 weeks or freeze for 4 months.


Serving: 1 | Calories: 30kcal | Carbohydrates: 6g | Protein: 1g | Cholesterol: 1mg | Sodium: 29mg | Fiber: 1g | Sugar: 1g
two photos combined to make a pinterist image of wheat thin crackers

Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandchildren or exploring the beautiful Pacific Northwest.

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4.87 from 38 votes (38 ratings without comment)
Recipe Rating


Tuesday 27th of February 2024

My first recipe using einkorn! These are so easy and taste amazing! Thank you for the foolproof recipe. I have to make more because these are going fast!

Dahn Boquist

Tuesday 27th of February 2024

I'm delighted that the results were delicious and easy to make. Your feedback warms my heart, and I'm so glad the recipe worked well for you.

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