More Gluten Free Treats 2 eggs 1/2 c. canned pumpkin 2 Tbsp. dry milk 1/4 tsp. sea salt 2 1/2 c. brown rice flour (this flour is grain and gluten-free which we love!) Set oven to 350 degrees. Whisk eggs & pumpkin, add dry milk & salt, stir. Slowly add brwn rice flour - form stiff dough. Roll out, cut in to shapes. Cook about 20 minutes. Be sure to store in air tight container.
First batch is in the oven...switched out the brown rice flour for almond flour and of course ditched the canola spray for olive oil.. 1/2 of 15oz. can of pumpkin (makes about 50 treats) 2 tsp peanut butter 1 egg non-stick canola oil spray 1 cup of brown rice four . Bake at 350 for 20 minutes, score and turn over and bake for another 10 mins