As I was sharing the recipe for the Bone Broth, it reminded me of how challenging it can be to find treats for dogs that have dietary intolerances. I know with my Jhett, he really could not have anything with wheat in it. I had to search high and low for ready made dog cookies that contained no wheat. As a result of Jhett’s wheat intolerance, I found that it was simply easier for me to make his own treats. At least that way I could control what kind of ingredients went into the cookies.
Sometimes you can take a dog cookie recipe and just swap out wheat flour for a non wheat flour. But quite often, changing out the wheat flour messes up the dough consistency or the baking time. So here are two ready to make wheat-free dog cookie recipes for you to make for your wheat intolerant dog. These treats are also especially great for Snow Dogs who’s diets should be wheat, corn, and soy free.
Tuna (or Salmon) and Potato Wheat Free Dog Treats
- 1 can of flaked tuna plus their liquid (packed in water, not oil or brine). You could substitute canned salmon if you like.
- ¼ cup of water.
- 2 cups potato flour (plus reserve flour for adjusting the dough for consistency and for flouring surfaces to keep the dough from sticking.)
- 2 tsp of olive oil.
- 1 tsp dried crushed rosemary (* do NOT add rosemary if your dog suffers from seizures! You could substitute dried parsley for the rosemary.)
- Combine tuna or salmon with the water, water, oil, and the rosemary or parsley. Mix well, making sure to break up the tuna or salmon. Add potato flour and mix. You may want to mix the dough using your hands. Add reserve flour if necessary until the dough holds together well and is manageable.
- Potato flour makes the dough very sticky. Coat the counter with flour. Divide the dough in half and press the dough flat using your hands until it is about ¼ inch thick. If you try to use a rolling pin the dough will stick to the pin.
- Cut into shapes using a cutter. Make sure to use big open shapes as the dough will stick into small areas. Make sure you dip your cutter into some flour before each cut to keep the dough from sticking. If you prefer, form the dough into small balls and then flatten to ¼ inch using your palm or a flat bottomed drinking glass. Make sure to flour your hands and the bottom of the glass to keep the dough from sticking.
- Repeat for the other half of the dough.
- Arrange the cut shapes onto a non-stick cookie sheet and bake at 275 F for 90 minutes. At the end of the baking time, turn off oven and allow cookies to harden in the oven.
Chunky Peanut Butter, Carob, and Quinoa Bites (Wheat Free)
- ¼ cup natural chunky peanut butter.
- ¼ cup carob chips.
- ½ cup of hot water.
- 2 cups of Quinoa flour (plus some reserve flour).
- Combine peanut butter, carob chips, and hot water into a large bowl. Immediately stir together ingredients until the carob chips are melted.
- Add Quinoa flour and mix together using a metal spoon until the dough holds together and is no longer sticky. If necessary add extra flour one teaspoon at a time to adjust for dough consistency.
- Pinch off small amounts of the dough and roll into balls that are ½ inch in diameter.
- Arrange the dough balls on a non-stick cookie sheet. Make sure to leave 1 inch space between each cookie.
- Flatten balls with fork until they are ½ inch thick.
- Bake at 300 F for one hour. Turn off oven and allow the cookies to harden in the oven.
I hope your dog enjoys these wheat free treats. If you have some recipes that you would like to share with our SnowDog community we’d love to hear them.
As always, we welcome your questions, comments, and stories regarding this topic. When we share our stories we may well be helping someone who is currently struggling with their Snow Dog.
Helping ALL SnowDogs …. one owner at at time.