Half Baked: gluten-free

Before you think my pumpkin obsession knows no bounds, maybe I should explain why I'm making pumpkin dog biscuits. Seven years ago today Hubs and I brought home the world's cutest Westie puppy. She was only six weeks old and I could hold her in one hand. We named her Maisy and lets just say most days I wish I lived her life. She's a great dog. I couldn't ask for a more loyal companion and yes she's ~~kind of~~ really spoiled. However, she has really sensitive skin and has to be on a special diet. I guess she our gluten-free family member. She can't have anything with wheat in it or she scratches and chews her skin until she bleeds. I special order her dog food and treats which controls the skin issues pretty well. The treats we get for her are really just a bigger version of the dog food we feed her everyday. They don't seem very much like a treat to me but Maisy likes them so that's what she gets for being a good dog. (or sometimes just for being our dog!)

About a week ago I saw these dog biscuits on Pinterest. The recipe was developed by Marilyn at Simmer Till Done. She made them for her dog that was having stomach problems because her vet told her pumpkin could help calm a dog's stomach when they've eaten something they shouldn't have eaten. Good to know. Maisy's been know to eat some pretty weird and disgusting things...but this is a food blog so I'll just leave that to your imagination!

I read through the recipe and saw that it was also wheat-free so Maisy could have these treats. I made them for her today. There was a lot of tail wagging going on while she ate the first one so I think she approves.

Maisy, a couple of days after we brought her home seven years ago. I should have known then that she liked pumpkin!

Pumpkin Dog Biscuit

Source: Simmer Till Done

2 eggs
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour

Preheat oven to 350.

In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, and sea salt. Add brown rice flour gradually, to form a stiff, dry dough. Turn out onto surface lightly dusted with some of the brown rice flour. If dough is a little crumbly, knead it a bit, pressing the crumbly pieces in to combine.

Roll dough the dough to 1/2" thickness Using a cookie cutter or biscuit cutter, cut out the dough. Re-rolling the scraps as needed. Place the cut out dough on cookie sheet lined with parchment or a silpat. Poke the tines of a fork in the center of each biscuits before baking, lightly pressing down about halfway through dough. Bake for 20 minutes. Remove from oven and carefully turn each biscuits and bake for an additional 20 minutes. Allow to cool completely on rack.