1 1/2 c AM Rice Flour

1/2 c AM Soy Flour

1 tb Non-alum baking powder

1 c Enchilada sauce

3/4 c Warm water

2 tb AM Unrefined Olive Oil

1 c Grated cheese (optional)

Mix the dry ingredients. Mix the liquid ingredients. Combine the two mixtures. Stir quickly. Pour into a well-oiled 8" x 8" cake pan. Bake at 375 F. for 25 minutes or until done. Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias