Date: Mon, 10 Jun 1996 20:57:53 -0700 (PDT) From: "Tina D. Bell" 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, wont spring back when its rolled. Makes 10 ounces. FATFREE DIGEST V96 #161 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.