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