Enchilada Sauce...yum!!

 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.