MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Breads, Ethnic, Low-cal, Sauces
       Yield: 1 Batch
    0.25 c  Am rice flour
    0.25 c  Am toasted garbanzo flour
    2.00 tb Chili powder
    1.00 ts Cumin powder
    1.00 ts Ground red pepper
    1.00 ts Sea salt
    0.50 ts Garlic powder
    1.00 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