We've been very busy testing new recipes for the holidays.  My sous-chef, Lucky, finally put his paw down and demanded a new gluten free treat for the guests that might not have their name on a placecard.  This is the first of two that were taste tested.


Salmon Dog Treats

1 - 14-15 oz  can of Wild Salmon
1 Cup flat leaf parsley, leaves & stems tightly packed
1 Tablespoon garlic powder (not garlic salt)
1 Cup Golden Flax Seed Meal
½ Cup pasteurized egg whites
3 - 3 ½ cups White Rice Flour

Preheat oven to 350 F

Add the parsley, garlic powder and all the contents from the can of Salmon (meat, bones, juice etc.) to the large bowl of your food processor.

Process the mixture till you get a smooth paste that is light green in color.

Add the egg whites and the flax seed meal to the salmon mixture and pulse until well mixed

Before you begin to add the rice flour, scrape down the sides of the food processor bowl to be sure the mixture is well mixed.

With the food processor running, add the white flour through the feed tube, a ½ cup at a time.

After you’ve added about 2 ½ to 3 cups of flour, the mixture should be pulling away from the side of the bowl, forming a ball.  

Remove the dough from the food processor and knead in enough rice flour to keep the dough from sticking to your work surface.

Let dough rest about 20 minutes before rolling it out.

Liberally dust your work surface and your rolling pin with rice flour.  Roll the dough out to a thickness of about ¼ inch.  Cut out cookies using cookie cutters, biscuit cutters or a pizza cutter (to make squares)

Place on sheet pans lined with re-usable silicone liners or parchment paper.

Bake at 375° for 20 minutes

Lower the temperature of the oven to between 170 - 200 degrees to dry out the treats to desired hardness; removing the moisture is important to extend shelf life.  

I usually leave them in the oven for 2-4 hours, then turn off the oven and let the treats cool in the oven overnight

Store when completely cool

Yield approx 60 - 3” dog bones