A recipe for vegan, gluten-free buckwheat challah that you can actually braid! No "heavy stone" feeling in your stomach—just complex carbohydrates, clean protein, and one genius kitchen-science trick.
Ingredients
- 1.5 cups buckwheat flour
- 3 heaping tbsp psyllium husk powder (finely ground!)
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1 to 1.25 tsp coarse salt
- 150g silken tofu (drained)
- 1/3 cup + 2 tbsp warm water
- 1.5 tbsp vinegar or lemon juice
- 1 tbsp olive oil
- 1-2 tbsp maple syrup or silan
- For the coating: 1 tbsp soy milk mixed with 1 tsp olive oil and a pinch of turmeric + "Everything Bagel" seasoning
Preparation
- In a blender, process all the wet ingredients until you get a smooth cream.
- In a bowl, mix the dry ingredients thoroughly.
- Combine the mixtures and knead lightly. Sticky? That’s normal!
- Crucial step: Let the dough rest for exactly 15 minutes. The psyllium will stabilize it into a workable dough.
- Grease your hands, divide into 3 parts, and braid a loose loaf.
- Brush with the coating, sprinkle with seasoning, and bake at 180°C for 25 minutes until golden.
- Let it cool completely before slicing!
Tips
The secret here is the psyllium. When it contacts water, it turns into a gel that builds an elastic network similar to gluten. Combined with the silken tofu, you get a buckwheat challah with carbs for stable energy, plenty of dietary fiber, and a protein boost. Values (per whole loaf): ~850 kcal | ~30g protein | ~130g carbs | ~25g fiber (Cut into 10 slices? Only 85 calories and 3g protein per slice!)
