Gluten free enchilada sauce
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Am rice flour |
| ¼ | cup | Am toasted garbanzo flour |
| 2 | tablespoons | Chili powder |
| 1 | teaspoon | Cumin powder |
| 1 | teaspoon | Ground red pepper |
| 1 | teaspoon | Sea salt |
| ½ | teaspoon | Garlic powder |
| 1 | quart | Cold water - in a deep sauce pan |
Directions
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 ¾ 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
Posted to MM-Recipes Digest by "John Weber" <hdbrer@...> on Aug 15, 98