Categories: Sauces, Low-fat, Gluten-free 
      Yield: 1 batch 
  
    1/4 c  AM Rice Flour 
    1/4 c  AM 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. 
   
  Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold 
  Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy 
  of: Karen Mintzias