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.

Grain Free Peanut Butter Cookies

This week I continued my foray into the wonderful world of grain free baking. Like wheat, many beans (like soy beans or chickpeas) and seeds (such as buckwheat, amaranth, and quinoa) can be ground into flours that are great for baking dog treats. Most of these grain-free flours are widely available in grocery stores, but you can also very easily create your own by grinding the whole beans or seeds into a powder using a grain mill, food processor, blender, or coffee grinder.

Peanut butter is one of my dog Pacey’s favorite flavors, and my Peanut Butter Cookies are unquestionably See Spot Bake’s bestseller at the farmers’ market. To create a grain free version of this favorite, I replaced the brown rice flour in my original recipe with buckwheat flour and adjusted the moisture content. I found that the buckwheat flour baked up denser than rice flour or wheat flour, so I recommend rolling this dough out as thinly as possible to keep the finished treats from being too heavy.

I used a store-bought buckwheat flour in this recipe simply because I already had it in my pantry. To make your own buckwheat flour, you would buy “buckwheat groats” (they may also be labeled “raw” or “hulled”) and grind them into a powder using any of the appliances that I mentioned above.

 

Grain Free Peanut Butter Treats

Grain Free Peanut Butter Cookies

Makes about 26 (2-inch) treats

 

1/2 cup natural peanut butter

1/2 cup plus 2 tablespoons water

1 egg

2 cups buckwheat flour

 

1. Preheat the oven to 350°F.

2. Place the peanut butter, water, and egg a bowl, and stir to combine.

3. Add the flour in two additions, mixing well after each addition. Continue stirring until the mixture forms a smooth, homogenous dough. Use your hands to knead and press the dough together into a ball.

4. Roll the dough out into a sheet about 1/4-inch thick. (You do not need to dust the countertop with flour.) Use your desired cookie cutter to cut the dough into pieces.

5. Arrange the cookies on a baking sheet lined with parchment paper.

6. Bake until the cookies are firm and golden brown, about 15 minutes. If desired, flip the treats over halfway through the baking time to ensure even browning.

 

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