Grain Free Chicken Dog Biscuits

Grain free baking is still new to me. I have worked with buckwheat and nut flours before, but this was the first time that I had tried using bean flour. Nowadays there are a variety of bean flours on grocery store shelves: black bean, garbanzo/chickpea, fava bean, green pea, soy, and white bean. For this recipe I used Bob’s Red Mill “Gluten Free Garbanzo and Fava Flour.” You may see this two bean mixture labeled by other brands as “garfava”. If you can’t easily find it pre-made, you can simply mix together equal parts garbanzo flour and fava bean flour. (Or try using either all garbanzo flour or all fava flour.)

I found this dough to be much stickier than that made with a wheat flour. Be warned that you’ll need plenty of extra flour for dusting the countertop, rolling pin, cookie cutter, and pretty much anything else that is going to come in contact with the dough. Otherwise, I found it very easy to work with. The dough came together quickly, rolled out easily, and baked up with a nice, soft texture.

Like many “alternative” flours, the garbanzo and fava flour has a distinct aroma and flavor. My taste-tester Pacey is picky about strong flavors, so he generally prefers treats made with rice or wheat flours (which taste blander); however, Pacey definitely seemed to like these biscuits better than any of the other grain free recipes that I’ve tried thus far.

Grain Free Chicken Biscuits

Grain Free Chicken Dog Biscuits

Makes about 20 (3-inch) biscuits

 

2 1/2 cups Bob’s Red Mill Garbanzo & Fava Flour (OR 1 1/4 cup garbanzo/chickpea flour and 1 1/4 cup fava bean flour), plus more for dusting

1/2 cup homemade or low fat, low sodium chicken broth

1 egg

 

1. Preheat the oven to 350°F.

2. Place the flour in a bowl. Add the chicken broth and egg, and stir to combine.

3. Use your hands to press the mixture together until it forms a smooth, homogenous ball of dough.

4. Dust the countertop very generously with flour. Dust the dough with a little extra flour before rolling it out into a sheet about 1/4-inch thick.

5. Use your desired cookie cutter to cut the dough into pieces. (If needed, dip the cookie cutter in flour to help keep the dough from sticking to it.) Arrange the biscuits on a baking sheet lined with parchment paper.

6. Bake for 8 minutes. Remove from the oven, flip each biscuit over, then return to the oven to continue baking until the treats are firm to the touch and baked through, about 8 minutes more.

 

These treats are best stored in an airtight container inside the refrigerator.

Cheddar Crackers

If your dogs are anything like mine, they just can’t get enough cheesy treats. Unlike a lot of cheese-flavored dog treat recipes, these crispy little biscuits are made using freeze dried cheddar cheese. Freeze drying is a process that naturally preserves food without the need to add any artificial preservatives, and recently freeze-dried foods have become somewhat trendy. There are now lots of brands of freeze dried cheese out there, so you can experiment to find the one that you (and your dog) like best. I choose to use PureBites brand “Freeze Dried Cheddar Cheese Dog Treats,” because it is produced specifically for dogs, made in the USA, and readily available at my neighborhood pet shop.

You will need to grind the freeze dried cheese pieces before making this recipe. To do this you simply place the cheese in a food processor or blender and process until it is the consistency of a fine powder. To yield the necessary 1/2 cup of powder, I used less than 1 ounce of freeze-dried cheese.

 

Cheese Crackers

Cheddar Crackers

Makes about 60 (1-inch square) treats

 

1 cup unbleached flour, plus as needed for dusting

1/2 cup finely ground freeze-dried cheddar cheese

1/2 cup plus 1 Tbsp water

 

1. Preheat the oven to 350°F.

2. Combine the flour and cheese in a bowl.

3. Add the water, and stir until the mixture forms a homogenous dough.

4. Generously dust the countertop with flour. Use a rolling pin to roll the dough out into a sheet about 1/4-inch thick. Cut the dough into your desired shape using a cookie cutter, paring knife, or rotary cutter. (I used a rotary cutter to cut the dough into 1-inch by 1-inch squares.)

5. Arrange the pieces on an ungreased baking sheet. Place in the oven and bake until crisp, about 16 minutes. If desired, flip the treats over halfway through the baking time to help ensure even browning.

These treats should be stored in an airtight container in the refrigerator.