This recipe was given to me by a friend whose doggie has allergies, and can’t eat regular store-bought biscuits. The pumpkin is the tummy-friendly ingredient in this recipe. My doggie loves pumpkin right off the spoon, but this is a good recipe in case yours won’t eat it like that.
Servings: About 35 to 50 medium biscuitsCook Time: 40 minutes
2 eggs, lightly beaten
1/2 cup canned pumpkin
2 tablespoons non-fat dry milk powder
1/4 teaspoon salt
2 1/2 cups rice flour
Preheat the oven to 350 degrees.
In a large bowl combine the eggs and pumpkin until smooth. Add the milk powder and salt. Gradually add the rice flour until it makes a stiff dry dough.
On a lightly floured surface, roll the dough to a thickness between 1/4″ and 1/2″. Use a biscuit shaped cutter to be traditional, or use another shape to be a rebel. Gathering and re-roll the scraps to maximize the use of your dough.
Place the cut dough on a cookie sheet to bake. If you want to, poke the biscuits with a fork before baking to make them look cuter.
Bake about 20 minutes, then remove them from the oven, turn the biscuits over (carefully), then bake them an additional 20 minutes to finish.
Cool completely on a rack before you feed any to your sweet dog.
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