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Enchilada Sauce

1/4 c Rice Flour
1/4 c Toasted Garbanzo Flour
2 tb Chili powder
1 ts Cumin powder
1 ts Ground red pepper
1 ts Sea salt
1/2 ts Garlic powder
1 qt Cold water

-- in a deep sauce pan
Mix all dry ingredients together. Add to 1 quart of cold water in saucepan. Cook over medium heat, stirring constantly until simmering and thick. Use over enchiladas or to season grain dishes.

SUGGESTIONS: Refrigerate extra sauce. Double or triple the dry ingredients. Store the dry mix in a tightly closed jar. Use 3/4 cup of the dry mix to one quart of cold water to make sauce.

This recipe from:
Arrowhead Mills "Recipes for Special Dietary Needs"