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Clean slice of sunflower seed bread beside full loaf
Rocco Fuhrman

Sunflower Seed Flour Bread

This soft, nutty, and gluten-free sunflower seed flour bread is perfect for anyone following a keto, vegan, or low-carb lifestyle. Made with homemade sunflower seed flour and no gums or yeast, it's a hearty, healthy alternative that satisfies every bite.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Bread
Cuisine: American, Health-Focused
Calories: 169
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 225 g raw sunflower seeds used to make the flour
  • 225 g gluten-free flour blend or use plain flour if gluten is not a concern
  • 3 tsp gluten-free baking powder heaped teaspoons
  • 0.25 tsp baking soda
  • 0.25 tsp salt
Wet Ingredients
  • 345 ml unsweetened almond milk or your favorite plant-based milk
  • 1 tbsp apple cider vinegar
Optional Topping
  • 1 handful mixed seeds for decoration

Method
 

  1. Preheat your oven to 180°C (350°F) to ensure it's ready for baking.
  2. Grind the sunflower seeds in a food processor or high-speed blender using short pulses until a fine, flour-like texture is achieved. Avoid over-blending.
  3. In a large mixing bowl, combine the sunflower seed flour, gluten-free flour blend, baking powder, baking soda, and salt. Stir to combine.
  4. Add the almond milk and apple cider vinegar to the dry ingredients. Mix well until you have a thick, smooth batter.
  5. Line a one-pound loaf tin with parchment paper and lightly grease it. Spoon the batter into the tin and smooth the top.
  6. Sprinkle mixed seeds over the top of the batter for added crunch and visual appeal.
  7. Bake in the preheated oven for about 55 minutes or until a skewer inserted in the center comes out clean.
  8. Let the bread cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Cover with parchment paper if browning too fast. Always let the bread cool completely before slicing or storing to maintain texture. Store in the refrigerator for 5–7 days or freeze for up to two months.

Nutrition Facts (Per Serving)

Calories: 169 | Calories from Fat: 99 | Total Fat: 11 g | Saturated Fat: 1 g | Sodium: 111 mg | Potassium: 146 mg | Total Carbohydrates: 16 g | Dietary Fiber: 3 g | Total Sugars: 1 g | Protein: 6 g | Vitamin A: 10 IU | Vitamin C: 0.2 mg | Calcium: 71 mg | Iron: 1.6 mg