Easy Enchilada Sauce

 tablespoons (84 g) unsalted butter, chopped (or neutral oil, like canola)

 tablespoons (54 g) basic gum-free gluten-free flour (36 g superfine white rice flour + 12 g potato starch + 6 g tapioca starch/flour) OR an equal amount superfine sweet white rice flour

cups (12 fluid ounces) chicken stock

to 2 tablespoons chili powder (depending upon how spicy you like your sauce)

ground cumin

smoked Spanish paprika

garlic powder

kosher salt

tablespoon (12 g) granulated sugar

tomato puree (or 1 28-ounce can whole peeled tomatoes in their juice, pureed)

to 2 tablespoons heavy cream (optional)