Gluten Free Enchilada Sauceenchiladas 0.25 cup am rice flour 0.25 cup am toasted garbanzo flour 2.00 tablespoon chili powder 1.00 teaspoon cumin powder 1.00 teaspoon ground red pepper 1.00 teaspoon sea salt 0.50 teaspoon garlic powder 1.00 quart 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 |
