Flour for function

Because all of the flours are functional, the treats will promote a slower, more sustained energy release than treats made with refined starches. In most of my blends, I use one or two “major” flours – those that provide structure, bulk or cohesion – combined with “minor” flours that contribute softness, binding, or nutritional nuance. The ratios vary, but this layered approach helps balance texture with function.

It can be challenging to achieve a cohesive, no-crumble texture using only real and recognisable ingredients, without resorting to ultra-processed additives or binders like gums and commercial stabilisers that don’t belong in my kitchen — or my treats! Juggling different flours, blended in different permutations and ratios, has produced some interesting textures. But the learning curve has proved fruitful – and is now producing increasingly reliable results.

References:

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The list:

MAJOR FLOURS

Sorghum flour
Sorghum flour is a naturally gluten-free, fine-textured grain flour rich in fibre, plant protein and essential minerals like iron, magnesium, phosphorus, and potassium. Its dense, low-moisture quality lends structure and bulk to baked products, making it useful in treats and blocks that need to hold shape. It can be slightly drying if used in high proportions. Sorghum is also high in antioxidant compounds, including polyphenols and unique flavonoids such as 3-deoxyanthocyanidins, which contribute to immune support and cellular health. Combined with other flours, it is a solid basis for no-crumble training treats.

Flaxseed meal
Flaxseed meal is a naturally gluten-free flour rich in soluble fibre and plant-based omega-3 fatty acids, as well as minerals like magnesium and manganese. Its main functional benefit here is fibre/binding: mucilage-forming ability makes it an excellent binder, improving cohesion and moisture retention in baked treats. However, its strong absorbency means that liquid levels may need adjusting – if not compensated for, it can contribute to dryness or crumbling. Flaxseed meal softens texture and works especially well in blends where other flours may be dry, brittle or low in binding power – such as sorghum, cornmeal, coconut or rice flour.

Wholegrain flour
Wholegrain (wheat) flour contains the entire wheat kernel, offering more fibre, B vitamins, iron and magnesium than refined white flour. It contributes bulk and structure, with a naturally chewy texture that works well in firm treats and biscuits. The presence of gluten helps with binding, though it can produce a heavier result if not balanced with lighter or more absorbent flours like chickpea, oat, flaxseed meal or millet. Its phytic acid content may reduce mineral absorption, but this is largely offset by cooking. Best avoided in dogs with gluten sensitivities.

MINOR FLOURS

Chickpea flour
Chickpea flour, made from ground dried chickpeas, is a protein-rich, gluten-free flour that also provides iron, magnesium, potassium, and folate. It contributes a natural binding quality to baked goods, helping to hold moisture, improve cohesion and reduce crumble. Like other legumes, it contains phytic acid, which can inhibit mineral absorption, but cooking and careful pairing help mitigate this. Used alongside flours like sorghum or buckwheat, it adds softness and nutritional density. Like other legumes, chickpea flour is high in resistant starch (RS) and soluble fibre.

Buckwheat flour
Buckwheat flour, a favourite in my treat recipes, is naturally gluten-free. Buckwheat isn’t a true grain, but a seed. It is rich in high-quality plant protein, fibre, and essential minerals such as magnesium, manganese, and phosphorus. It adds a nutty flavour and contributes to a moist, slightly dense texture. Buckwheat flour retains moisture well but can be crumbly on its own, so is best combined with binding flours like flax meal. It also contains rutin, a flavonoid with antioxidant properties that supports vascular and immune health. Paired with sorghum or chickpea flour, for example, it balances structure with softness.

Spelt flour
Spelt is an ancient form of wheat with a slightly elastic, cohesive texture that helps bind bakes and improves sliceability and cohesion. It offers moderate protein, iron, magnesium and B vitamins and brings natural elasticity and binding to baked goods. In treats it can help create a chewy, firm texture but can become heavy or dry if used alone. Its phytate content may affect mineral bioavailability, though cooking mitigates this. Should be avoided in gluten-sensitive dogs. Toasted or overbaked spelt can harden excessively.

Millet flour
Millet flour is a naturally gluten-free, finely milled flour made from hulled millet grains. It has a mild, slightly sweet flavour and a soft texture that can help lighten heavier flour blends. Nutritionally, it provides magnesium, phosphorus, B vitamins and a small amount of protein. Millet flour is absorbent and can dry out baked goods if not balanced with moisture-retaining or binding flours like flaxseed meal or chickpea. In dog treats, it works well as a minor flour to soften texture and add nutritional variety without overpowering the mix.

Quinoa flour

Quinoa flour is made from finely milled whole quinoa seeds and is naturally gluten-free. It is a complete protein, providing all essential amino acids, and contains fibre, iron, magnesium, potassium and antioxidant flavonoids. It is high in carbohydrates with moderate fat content and a good micronutrient profile. In baked treats, quinoa flour adds softness and structure, working well as a minor flour in blends with sorghum, buckwheat or oat.

Ground red lentil flour
Red lentil flour is made from finely milled dried red lentils and is naturally gluten-free. It’s high in plant-based protein, iron, zinc and dietary fibre, and has natural thickening and mild binding properties, which can help improve cohesion in flour blends. If not combined with a lighter flour it can make mixtures dense or slightly gummy. Red lentils contain phytic acid, which may inhibit mineral absorption, but at treat levels this is not an issue – and cooking mitigates it anyway.

Einkorn Meal
Einkorn is an ancient wheat variety and although it has a simpler gluten structure than modern varieties, should still be avoided for dogs with a gluten intolerance. It is higher in protein than “common” wheat and provides B vitamins, iron, phosphorus and antioxidants such as lutein. In baked treats, einkorn contributes elasticity, structure and a slightly chewy texture and works well as a structural flour when blended with drier flours like chickpea or flaxseed meal. It produces a denser texture than modern wheat, as well as nutritional depth.

Rye flour
Rye flour contains less gluten than wheat but still offers moderate binding ability and a dense, chewy texture. It’s rich in dietary fibre, particularly arabinoxylans, and provides B vitamins, magnesium and manganese. It retains moisture well, making it useful in firm or close-textured bakes, but may become heavy or gummy if not paired with lighter or more elastic flours. Rye contains some enzyme inhibitors, but these are unlikely to affect digestibility at the levels typically used in dog treats. Not suitable for dogs with gluten intolerance.

Plantain flour
Plantain flour is made from dried, unripe (green) plantains and is naturally gluten-free. It is high in carbohydrate, low in sugar and contains resistant starch, which is easy to digest and may help support gut health by feeding beneficial bacteria. It also provides potassium, magnesium and small amounts of fibre. In baked treats, plantain flour adds density but has little binding power, so it works best in small amounts as a supporting flour. It pairs well with more cohesive or structured flours like sorghum, spelt or buckwheat. Given its starch content, it should be used in moderation.

Organic oat flour
Finely ground oat flour, naturally gluten-free, is high in starch and soluble fibre, especially beta-glucans. It provides moderate amounts of protein, B vitamins, magnesium and phosphorus. In baked treats, oat flour helps to retain moisture and create a cohesive and slightly chewy texture. It blends well with firmer flours like sorghum or spelt, but is suited to use as a minor flour, as it can become dry and crumbly.

Cassava flour
Cassava flour is made from the whole peeled and dried cassava root and is naturally gluten-free. Unlike tapioca flour, which is a refined starch extracted from the same root, cassava flour retains the fibre and trace nutrients of the whole tuber. It is high in carbohydrate, with moderate fibre content and small amounts of protein. In baked treats, cassava flour adds bulk and a smooth, slightly elastic texture. It absorbs moisture well but is less drying than tapioca flour and can help improve cohesion in blends that need structure. Best used in moderation as a supporting flour alongside stronger binders like flaxseed meal or chickpea.

Teff flour
Teff flour, whether brown or white, is a naturally gluten-free flour milled from a tiny ancient grain. It is high in resistant starch and provides moderate amounts of protein, fibre and key minerals including iron, calcium and magnesium. In baked treats, teff flour incorporates well, adding softness and nutritional variety, but does not bind strongly on its own. It works best as a minor flour alongside more cohesive or moisture-retaining flours like flaxseed meal, chickpea or spelt. Its high mineral content and prebiotic potential make it a useful addition to rotational treat recipes.

Chestnut flour
Chestnut flour is made from dried, ground sweet chestnuts and is naturally gluten-free. It is high in carbohydrate and contains moderate amounts of fibre, along with minerals such as potassium, magnesium and iron. It has a naturally sweet profile and contributes softness and moisture to baked treats. However, it lacks structure and binding strength, so is best used in small amounts alongside firmer flours like sorghum, chickpea or spelt. Its gentle texture and nutritional content make it a useful supporting flour in occasional recipes.

Corn meal
Corn meal (not cornflour) is a coarsely ground, naturally gluten-free flour made from dried maize. It provides carbohydrate energy and modest amounts of B vitamins, magnesium, and phosphorus. In baked treats, it adds bulk and a slight crunch, but on its own lacks binding power and tends to dry out mixtures. For that reason, it’s best combined – in moderation – with flours with moisture retaining and binding qualities, like flaxseed meal, chickpea, or spelt.

Rice flour
Rice flour is a finely milled flour made from white or brown rice and is naturally gluten-free. It provides carbohydrate energy and small amounts of B vitamins, iron and phosphorus, but is lower in fibre and overall nutritional value than many other flours. In baked treats, it lends a smooth texture and adds lightness. However, it lacks binding power and can contribute to crumbling or dryness if used in high proportions. It is best used in small amounts as a supporting flour, especially to offset denser flours like buckwheat or chickpea, highly absorbent binders like flaxseed meal, or soften grainier textures from cornmeal or wholegrain flours.

Organic coconut flour
Coconut flour is a naturally grain-free, gluten-free flour made from dried, defatted coconut flesh. It is high in fibre (especially insoluble) and moderate in fat, with a very dry, absorbent texture. It offers some protein and trace minerals, including iron. Coconut flour thickens mixtures quickly and can lead to dryness or crumbling if not balanced with moisture-retaining or binding flours like flaxseed meal or chickpea. It lacks structure on its own but works well in small amounts to firm up soft mixtures. Due to its density and fat content, it should always be a minor flour in treat recipes.

NUT FLOURS

Almond flour
Almond flour is made from finely ground blanched almonds and is naturally gluten-free. It is high in healthy fats, vitamin E and minerals like magnesium and manganese. In small amounts, it adds moisture and richness to baked treats but has little binding ability and can weaken structure if overused. It works best as a minor flour alongside more cohesive options like spelt, flaxseed meal or chickpea. Due to its high fat content, almond flour should be used in moderation and is best reserved for occasional treats rather than everyday recipes.

Hazelnut flour
Not used often in dog treats, hazelnut flour can ring the changes if used in moderation. It is naturally grain-free, high in healthy fats, vitamin E and minerals such as magnesium, copper and manganese. Even in small amounts, it can add moisture but lacks binding strength so is used as a minor flour to enrich texture and nutrient density when paired with drier, more structured flours like sorghum or spelt. Use sparingly due to high fat content and never as a major flour.

Wheat Gluten
Wheat gluten, often sold as vital wheat gluten, is the extracted protein from wheat. Being extremely elastic and cohesive, it is a powerful binder in baked goods and particularly useful for holding structure in recipes that might otherwise crumble. Just a small amount can significantly improve texture and sliceability in lower-gluten or gluten-free blends. It contains no starch, only protein, and does offer a little iron and some B vitamins. Not suitable for dogs with gluten sensitivity, and always used sparingly – just a tiny spoonful – to enhance structure and not as a substitute for flour.

Important Considerations:

• Always consult your veterinarian before making any significant dietary changes, particularly where there are pre-existing health conditions or dietary restrictions.
• If you are feeding commercial food, check the label for ingredients before giving more. Excessive intake of any foods can have adverse effects.
• Ensure (where possible) that you use high-quality, organic products specifically formulated for pets (or better still, human grade ingredients) to avoid any potential adverse effects.
• Introduce new foods gradually to avoid adverse effects such as gastrointestinal upset or diarrhoea.
• I provide nutritional information purely as a helpful guide. Nutritional information on ingredients is obtained from the US Department of Agriculture’s FoodData Central site (https://fdc.nal.usda.gov/index.html) and any nutritional information provided in recipes is based on an online calculator: calories and other information will vary based on brands, ingredients and other factors.
• Check nutrient levels and recommendations for your dog’s weight, age and activity. For example this nutritional guideline produced by FEDIAF.
• I am not a professional canine nutritionist but supporting research is cited.
• The recipes shared were created by me and tested in my kitchen – and tasted and approved by our doggy friends!