small quarter size biscuit cutter or tiny cookie cutter
2smallcans of tuna in water, well drained
1 ½cupsall-purpose gluten-free flour, Bob Mills
Set your oven to 350 degrees and prepare a large cookie sheet with silpat or parchment paper slightly sprayed with cooking oil.
In a blender or food processor, add the tuna and blend or pulse the tuna a few times to break it down.
2 small cans of tuna in water
Add the eggs and pulse or blend again a few times to create a paste. Add the flour in two increments and pulse or blend until completely combined.
2 large eggs
1 ½ cups all-purpose gluten-free flour
Using a spatula, spread evenly on the cookie sheet, aiming for about 1/4 inch thickness. Place in oven for approximately 15 minutes. Look for the edges to begin lifting. Allow to cool a few minutes and then either move to a cutting board to cut small squares or use a tiny cookie or biscuit cutter to punch small individual pieces.
Store in an airtight jar in refrigerator for up to a week or divide into freezer safe bags and freeze up to 3 months.