| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces, Low-fat, Gluten-free | 1 | Batch | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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