1/2 c canned pumpkin
2 TBS dry milk
1/4 tsp salt
2 1/2 c brown rice flour
Preheat oven to 350.
In large bowl, whisk eggs and pumpkin to smooth. Stir in dry milk and salt. Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface and knead.
Roll dough and use cutter to punch shapes. Place on cookie sheet. Bake 20 minutes. Remove from oven and carefully turn biscuits over. Bake additional 20 minutes. Allow to cool completely.
Brown rice flour gives extra crunch and promotes digestion. Many dogs have allergies to wheat. Makes 50-to-75 biscuits, depending on size.