This vegan, gluten-free buckwheat challah is a loaf you can actually braid! Get complex carbs, protein, and one clever kitchen-science trick—without that brick-in-your-stomach feeling.
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Ingredients
- 1.5 cups buckwheat flour
- 3 heaping tablespoons psyllium husk powder (finely ground!)
- 1.5 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 to 1.25 teaspoons coarse salt
- 150 g (5.3 oz) silken tofu, drained
- 1/3 cup + 2 tablespoons warm water
- 1.5 tablespoons vinegar or lemon juice
- 1 tablespoon olive oil
- 1–2 tablespoons maple syrup or silan (date syrup)
- For the topping: 1 tablespoon soy milk mixed with 1 teaspoon olive oil and a pinch of turmeric, plus everything bagel seasoning
Instructions
- Blend all the wet ingredients in a blender until smooth and creamy.
- In a bowl, thoroughly mix the dry ingredients.
- Combine the wet and dry mixtures and knead gently. Sticky? That's normal!
- Don't skip this: Let the dough rest for exactly 15 minutes. The psyllium will firm it up into a workable dough.
- Oil your hands, divide the dough into 3 portions, and shape them into ropes. Make a loose braid.
- Brush with the soy milk mixture, sprinkle with everything bagel seasoning, and bake at 180°C (350°F) for 25 minutes, until golden.
- Let it cool completely before slicing!
Tips
The secret here is psyllium. When it meets water, it forms a gel that creates an elastic network, much like gluten. Pair it with silken tofu, and you've got buckwheat challah with carbs for steady energy, loads of fiber, and a protein boost. Nutrition for the whole loaf: ~850 calories | ~30 g protein | ~130 g (4.6 oz) carbs | ~25 g fiber. Cutting it into 10 slices? That's just 85 calories and 3 g protein per slice!
