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Ingredients
- 1 c. buckwheat flour
- 1 pch salt
- 1/2 c. flour unbleached
- 2/3 c. water
Directions
- In a bowl, mix both flours and the salt well, then gradually stir in the water with a fork. Add in more water, if necessary, till the dough is sticky but not damp. Knead for 3 to 4 min, till smooth. You can use this doughimmediately since buckwheat has no gluten and, therefore, will not spring backwhen it's rolled.
- makes 10 ounces
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 340g | |
| Calories 630 | |
| Calories from Fat 36 | 6% |
| Total Fat 4.33g | 5% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 176mg | 7% |
| Potassium 759mg | 22% |
| Total Carbs 132.4g | 35% |
| Dietary Fiber 13.7g | 46% |
| Sugars 3.29g | 2% |
| Protein 21.6g | 35% |
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