Date: Mon, 10 Jun 1996 20:57:53 -0700 (PDT)
From: "Tina D. Bell" <tdbell@altair.csustan.edu>
In a bowl, mix both flours and the salt well, then gradually stir in the water with a fork. Add more water, if necessary, until the dough is sticky but not damp. Knead for 3 to 4 minutes, until smooth. You can use this dough immediately since buckwheat has no gluten and, therefore, won't spring back when it's rolled. Makes 10 ounces.
FATFREE DIGEST V96 #161
From the Fatfree Vegetarian recipe list.
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