Wheat Free Dog Biscuits Recipes

Steps:

• Mix all ingredients together.
• Let stand for about 10 minutes until batter thickens.
• Drop by Teaspoon onto cookie sheet lined with parchment paper.
• Flatten with finger diped in spelt flour.
• Bake at 400 F for 20 minutes.
• Turn off oven and leave cookies in oven over night to crisp.

Steps:

• Make the biscuits: Preheat the oven to 350˚. Line a baking sheet with parchment paper. Whisk together the barley and rye flours, cinnamon, ginger and cloves in a medium bowl. Beat the vegetable oil, molasses, peanut butter and eggs in a large bowl with a mixer on medium speed until combined, 1 to 2 minutes. Add the flour mixture and stir together with a wooden spoon.
• Transfer the dough to a floured surface and knead until a solid ball of dough forms, adding more barley flour as needed. Roll out the dough until about 1/4 inch thick. Cut out shapes with a floured 3 1/2-inch bone cookie cutter.
• Transfer the biscuits to the prepared baking sheet. Bake until browned and crisp, 20 to 30 minutes. Let cool completely on the pan.
• Make the frosting: Combine the cream cheese, yogurt and honey in a large bowl. Beat with a mixer on medium speed until smooth. Spread on the cooled biscuits using a small offset spatula.

Steps:

• preheat oven to 350 degrees.
• In bowl mix the two flowers set aside.
• in mixer blend peanut butter and egg.
• add flour to peanut butter mixture.
• pour in water one tablespoon at a time until dough is at a texture that can be rolled out.
• Roll out dough on counter that has been floured with buckweat flour.
• When dough is 1/4-1/2 inch thick use cookie cutters to form treats place on ungreased cookie sheet 1/4 inch apart.
• bake for 20 min at 350 flip cookies over, turn down heat to 200 degrees and continue cooking for 40 minute.
• servings depend on the size of your cookie cutter.

Steps:

• Preheat oven to 350°. Combine flour, wheat germ and cinnamon. Stir in remaining ingredients. On a floured surface, roll dough to 1/4-in. thickness. Cut with a 3-in. bone-shaped cookie cutter., Place 2 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned (tops may crack), 30-35 minutes. Cool on a wire rack. Store in an airtight container.