A lot of people have been asking me how to make my Proud Dog Mom recipes gluten-free. To be honest, I didn’t realize how many people prefer their dog’s eating wheat-free (that’s awesome)! With a few ingredient swaps, it’s usually pretty simple to do.
With most biscuit recipes you can just swap out the wheat flours for a gluten-free flour (like rice flour or coconut flour). The biggest difference you might notice is the texture and consistency of the biscuit. But truly, your fur baby won’t care at all! The recipe I’m posting today is a gluten-free peanut butter pumpkin dog biscuit. I’ve made sure to keep this recipe completely gluten-free, so you won’t have to worry about swapping out any flours. If you want your pup to avoid wheat, then just follow the recipe as is!
This easy biscuit recipe is made with brown rice and oat flours. The texture of the biscuit can be compared to a cracker or cookie. The dogs seem to LOVE them! As always, this dog treat recipe is only made with the same human foods that you or I would eat and doesn’t have any added preservatives. So, if you’re having your morning coffee and need a little snack with it, you can technically sneak one of these biscuits too (I promise I won’t tell anyone)!
Before you start baking these treats, it’s always fun to stock up on cute dog cookie cutters. For these, I used my favorite dog bone cutter. It’s very sturdy and super cheap on Amazon. If you need one, here’s a link:
- - 3 cups of brown rice flour
- - 1 cups oat flour
- - 3/4 cup water
- - ½ cup organic peanut butter
- - ½ cup 100% Pure Pumpkin
- - 2 Tbsp honey
- Preheat oven to 350ºF.
- Line 2 baking sheets with parchment paper.
- Add brown rice flour and oat flour into a large bowl.
- Blend together with a whisk.
- Add remaining ingredients - water, peanut butter, pumpkin, and honey.
- Mix until it's all blended.
- Knead with your hands for 3-5 minutes then form into a large dough ball.
- Roll the dough ball out approximately ¼" thick.
- Use your cookie cutter and cut out your biscuits.
- Place them onto the parchment lined baking pan.
- Bake in preheated 350ºF oven for about 25-30 minutes.
- If you want a harder texture, turn off heat and let the treats cool in the oven. They will continue to dry out and harden as they cool.
- Store them in an airtight container in refrigerator for up to 2 weeks.
- Or store them up to 3 months in freezer.