recipes:  homemade dog treats
recipes: homemade dog treats

recipes: homemade dog treats

Ok, so we have a new pet on the farm.  Yep, we are now fostering a dog.  My daughter has missed having a canine friend so after much discussion and a couple moments of weakness, I agreed.  Our goal is to adopt her after she graduates from her New Leash on Life program.  [If you’ve not heard about it, check it out at:]  We’re a bit sad that she’ll be away from us for 6 weeks, but we were so glad that she’ll be bringing holiday joy to the inmate paired with her.

our little LuLu

We’re hoping to send her off with some delicious homemade treats so I’ve been revisiting old recipes.  Given my gluten free lifestyle, I’m trying to get creative to cut down on the wheat or eliminate it altogether from the treats.  I’ve listed a basic recipe below and will give some suggestions for modifications.  I’ve not made the gluten free version yet, but I’ll update the post once I’ve tried it.

Growing Grace Farm’s Homemade Dog Treats

2 cups whole wheat flour   [modification:  I’m going to try a mix of oats pulsed in food processor and wheat flour or see if oats/rice flour will work]
1/2 cup corn meal
1/3 cup olive oil
1/3 cup dry milk powder (not necessary)
1 egg, beaten
2 tbsp beef or chicken bouillon granules
½-1 cup hot water

1.  Preheat oven to 350 degrees (or can use a food dehydrator).  Mix all ingredients, except water, in a bowl.
2.  Add at least 1/2 cup water and stir.  If mixture needs more water to form dough, add 1 tbsp at a time.
3.  Dough should be consistency of bread dough–not too sticky.
4.  Dust cornmeal on work surface.  2 options:  roll out dough and cut out shapes with cookie cutters or into strips with a knife OR roll into a log and cut in circles  [NOTE:  if you make dough too thick, it won’t cook/dehydrate properly and the treats will get moldy.]
5.  Bake on a cookie sheet in oven until hard and crunchy (about 30 minutes depending on how thick the treats are).
6.  Let cool before storing in an airtight container.
Optional Ingredients:  shredded sweet potato, wheat germ, nutritional yeast, shredded cheese, bacon, peanut butter


  1. Hansel Harlan

    Hi – I love your site! We have a small company in Louisiana ( that makes dog treats out of nutria (an invasive species that destroys our wetlands) to try to help control their population. Your recipe looks interesting – we follow a similar gluten-free, preservative-free approach. You can definitely use a combination of rice and oat flour instead of wheat. And I’d suggest staying away from corn as well (corn, soy and wheat are common problem allergens for dogs) – you can dust your board with rice flour, but you may find that you don’t need to at all if you use wax/freezer paper to protect the pin when you roll the dough out. Sweet potato is a great and healthy additive what we love to use. And for a special flavor boost, try cooking up that bacon, mincing it finely, dusting it on top of the dough and lightly patting it with your hand to bind it to the dough before you cut out the cookies – that way the flavor doesn’t get lost inside (the dogs can definitely tell the difference!). And you’re absolutely right about getting the water out of the cookie to preserve it – we actually bake first then dehydrate – they keep a good while that way without having to infuse them with all manner of preservatives and the crunchy texture helps clean the dogs’ teeth. I hope you find something here you can use. And keep up the great work with your site – it’s great!

    1. Thanks so much, Harlan. Yes, I am also moving away from corn, especially bec/ of the GMO issues, so more than likely, I’ll not use cornmeal now. I like the tip about the rice flour.

      I appreciate your stopping by! I look forward to checking out your site here in a bit. ~Cameron

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