This is one of the recipes I’ve used a few times. Bogey seems to absolutely love them. Grain-free treats seem to be the best suggestion for bulldogs. Bogey, however, doesn’t have an allergy to rice (from testing) and doesn’t seem to have issues with oats. I would think it would be entirely possible to replace the oat flour with almond flour and the brown rice with coconut flour or any other grain free flours of your choice.
I’m having an issue with some of the recipes with coconut flour not forming a dough properly. Some of these recipes are being reworked. Some of the grain free flour options don’t work as well with moisture, so they need to be adjusted. This one, though, following these ingredients works well. If you know that your dog has an issue with either oats or rice, then try substitution and see what happens. You might have to fiddle with the ratio between dry ingredients and wet ingredients. I have linked the original recipe in the title.
1 1/2 cups oat flour
1 1/2 cups brown rice flour
2 tsp ground cinnamon
1/4 cup honey
1 tsp vanilla extract
1/2 cup water
In a medium bowl, whisk together oat flour, brown rice flour & cinnamon.
Add honey, egg & vanilla and stir until well blended.
Add 1/4 cup water & mix w/ fork. Continue to add water 1 tbsp at a time until ingredients come together. Then use hands to lightly knead dough in bowl until forms a ball.
On lightly floured surface, roll out dough until it’s between 1/4in to 1/8in thick.
Cut out with cookie cutter. Knead together the scraps and roll back out to cut out cookie cutter.
Bake cookies until golden brown, which is about 12 minutes. Allow to cool on sheet .
These make the house smell incredible and Bogey can’t wait to try one once we get them cooled. I have a air tight container I store them in. The crisper they are, the longer they’ll keep. From my understanding, you can also store them in the fridge to keep them for longer.
Stay tuned for more bulldog blogs!