Gluten-Free Cooking For One

Celiac And The Single Girl, Or: How To Make Food That Does Not Suck For One Person {Although I Suppose You Could Feed Other People, Too}

“Cheese, Please” Dog Treats!

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It’s been a while since I’ve posted, sorry – my mom has had serious health issues and that’s had all my attention for some time – but things seem to be turning around for her, fingers crossed, so here I am!! Am hoping I can catch you up on some of the cooking I did during my hiatus, although a lot of it was depressing / Depression cooking. I was broke and sad and the weather was terrible (I didn’t want to go out and buy groceries), so I was eating an awful lot of microwaved baked potatoes and baked potato soup (exactly what it sounds like) and slow cooker oatmeal (for several meals in a row).

So it is with great relief that I can report that I made beef stew in the crockpot today, opened a bottle of really good Port that I’ve been saving for a couple of years (in celebration of my mom’s surgery going well), and baked myself what I have lovingly dubbed “Frankencake”. Frankencake will be a later entry, possibly tomorrow. 😀

Tonight I want to tell you about the dog treats I also baked today, since I’m running out of my commercially produced, expensive dog treats and I’m (did I mention this?) skint. A kind friend who is also my dogsitter loaned me a super-cool book named “The Organic Dog Biscuit CookBook from the Bubba Rose Biscuit Company”, in which all the recipes are, yes, organic; but more importantly for the purposes of this blog, they are gluten-free.

Why? I don’t know. They described it somewhere in the book, and I read it, but then blah blah blah yadda yadda oooooh recipes!! So that’s how well that stuck. :}

I chose, for my first trick, to make the recipe on p 54, entitled “cheese, please”. Mostly because I had all the ingredients, but also because I’ve recently discovered I’m also lactose- and soy-intolerant. Hooray? So I have a lot of cheese to use up. Unfortunately, as I discovered when I went to grate the cheddar cheese, all my cheddar cheese was still in the freezer. Bad mama. Also, all my grated Parmesan was moldy (because I haven’t been able to eat it in so long). Bad mama. Sigh.

So my big modification on these was that they’re made completely using Swiss cheese… fortunately, my dog loves Swiss. I also didn’t have brown rice flour, so I used white rice flour. (shrug) There ya go. They’re a bit on the Casper the Friendly Ghost side, but they apparently taste great. But I’m getting ahead of myself.

So instead of using my Bob’s Red Mill expensive Celiac-approved gluten-free flour for these, I bought the Meijer brand cheap oats, which aren’t gluten-free, and ground those up into oat flour in the food processor. So my outlay on these dog biscuits was $2.19 for a big tub of oats, of which I used about 1/6. Waaaaay cheaper than treats at the store! And more fun!! So here we go.

Cheese, Please!
p 54 of “The Organic Dog Biscuit CookBook from the Bubba Rose Biscuit Company”, Jessica Disbrow Talley and Eric Talley

1.5 c oat flour
1.5 c brown rice flour (I used white)
1 c shredded low-fat cheddar cheese (I used Swiss, still waiting for Cheddar to defrost, lol)
.5 c grated Parmesan cheese (I used Swiss, alien life had grown in the Parm)
1 egg
1 c water (I added extra, the dough was too dry)
**I added a pinch of rosemary to apologize for the lack of cheddar, and some salt because Swiss cheese isn’t as salty as cheddar and Parmesan.

Preheat oven to 350F. Combine all ingredients and mix thoroughly until a dough forms. Roll the dough out onto a floured surface etc etc — or, because I *hate* rolling dough and using cookie cutters, you can do what I did and roll the dough into small balls and then press the small balls out into “coins” and then bake them that way. Place on an ungreased cookie sheet (they can be close together as they don’t spread much while cooking).

Dough on the right, cookies on the left. I put tin foil down on the cookie sheet to help keep cleanup easy.

Dough on the right, cookies on the left. I put tin foil down on the cookie sheet to help keep cleanup easy.

By the way, I really hate rolling dough. If I ever give you anything I baked that required me to roll it with a rolling pin, then honey: that’s love. But I digress.

Bake for 20-25 minutes or until golden brown (this probably won’t happen if you use white rice flour and white cheese, snort). Remove from oven and let cool completely on a wire rack. Store in an airtight container in the refrigerator.

Here are the cookies, waiting to go in the oven – they were ready for their closeup, so I obliged. BEFORE cooking:

You can just see the rosemary I added. Oh!! I forgot to put the rosemary in the list of ingredients...

You can just see the rosemary I added. Oh!! I forgot to put the rosemary in the list of ingredients…

And here they are, out of the oven and not really looking “golden brown” AT ALL. However, the dog seems entranced with them and is spending a lot of time hanging around the canister hopefully, so I’m satisfied. Hooray!! AFTER cooking:



Author: Christine Na'imah

I am a pretty bubbly person. A dancer, a prancer, and sometimes a vixen. Romantic and striving for grace, but unfortunately the emphasis is on "antic"; occasionally lunatic, trying to be demure. Probably failing.

One thought on ““Cheese, Please” Dog Treats!

  1. Pingback: More Dog Cookies :D | Gluten-Free Cooking For One

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