This Sunflower Seed Bread is beautifully soft and slightly crusty, and has a lovely toasty flavour! It’s no-knead, yeast-free, free from sugar and super easy to make!
I’ve made so many different gluten-free vegan bread recipes using different flours such as chickpea, buckwheat, almond and coconut. This Sunflower Seed Bread is great as it’s nut-free but has a lovely nutty flavour.
Why you’ll love this Sunflower Seed Bread:
- it’s undetectably vegan and gluten-free
- it’s super moist
- it’s crusty
- it’s oil-free
- it’s free from sugar
- it’s yeast-free
- it’s nut-free
- it’s a source of protein and fibre
- it’s filling and nutritious
- it’s perfect for toast
- it’s delicious with sweet or savoury toppings
- there’s no kneading required
- there’s no proving time needed
- it’s made in one bowl
- it requires just 15 minutes to put together before baking!
How to make this Sunflower Seed Bread
Scroll down to the bottom of the post to see the full recipe.
- Place the sunflower seeds in a
food processor.
- Pulse briefly until you get a fine powder.
Tip: Be careful not to blend too much, otherwise you’ll end up making sunflower seed butter!
- Transfer the ground sunflower seeds into a glass mixing bowl and mix together with all other ingredients.
Tip: Use a 
measuring jug to measure out the plant-based milk.
- Transfer the batter into a one-pound loaf tin.
Tip: Line the tin with greased 
baking paper to make the bread easier to remove after.
- Sprinkle over mixed seeds to decorate, if desired.
- Bake in the oven for 55 minutes.
Tip: Transfer the loaf to a 
cooling rack to cool down completely before packing away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread!
- Best left to cool completely before slicing.
How long does this Sunflower Seed Bread keep for?
- This bread keeps well covered in the fridge for a good few days. If not eaten on the day it’s made, it’s best toasted before eating.
Substitutions you can make to this recipe:
- you can substitute the ground sunflower seeds with ground pumpkin seeds, ground almonds, ground walnuts or ground pecan nuts
- if you’re not gluten-free, you can use plain flour instead of gluten-free flour
- you can use any type of plant-based milk: almond milk, soy milk, rice milk, cashew milk, oat milk etc
- you can substitute the apple cider vinegar with lemon juice.
Ingredients you can add to the batter:
- mixed seeds
- dried fruit such as dried cranberries, chopped dried sour cherries, raisins, chopped dates, chopped dried figs etc
- you can make it savoury by adding grated garlic and chopped herbs, chopped olives, or chopped sun-dried tomatoes!
More gluten-free vegan bread recipes:
- Gluten-Free Vegan Chickpea Bread
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Irish Soda Bread
- Gluten-Free Vegan Almond Bread
- Gluten-Free Vegan Oat Bread
- Gluten-Free Vegan Dinner Rolls
- Gluten-Free Vegan Seeded Buckwheat Bread
- Gluten-Free Vegan Cornbread
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Sunflower Seed Bread (Vegan + GF)
Ingredients
- 225 g (1 1/2 cup) sunflower seeds
- 225 g (2 cups) gluten-free flour blend (or sub plain flour if not gluten-free)
- 3 heaped teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 1/4 teaspoon salt to taste
- 345 ml (1 1/2 cups) unsweetened almond milk ((or any other plant-based milk)
- 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
To decorate (optional):
- Mixed seeds
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the sunflower seeds in a food processor and pulse briefly until you get a fine powder (be careful not to blend too much, otherwise you’ll end up making sunflower seed butter!)
- Transfer the ground sunflower seeds into a large bowl
- Add the gluten-free flour, baking powder, bicarbonate of soda and salt and mix well
- Add the milk and vinegar and mix again
- Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper
- Scatter over mixed seeds to decorate, if desired
- Bake in the oven for around 55 minutes, until risen and an inserted skewer comes out clean
- Leave to cool on a wire rack before putting away to store
- Keeps well in the fridge for up to a few days
Notes
How long does this bread keep for?
It keeps well covered in the fridge for a good few days. If not eaten on the day it’s made, it’s best toasted before eating.Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Elena
Hi! Are you using raw or toasted sunflower seeds?
Rhian Williams
Either works!
Himalayan Salt Valley
This looks so good. Thanks for sharing the recipe.
Rhian Williams
Thank you, glad you like it.
Naomi
Thank you! I have been GF for 5 years and this was the first tasty, healthy, wholesome thing I have eaten AND it didn’t give me any after effects!
Rhian Williams
Wow that’s amazing to hear, thank you so much! So glad you liked it!