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    Recipes » Recipes » Baking & Desserts

    Sunflower Seed Bread (Vegan + GF)

    Last updated - July 13, 2021; Published - May 22, 2019 By Rhian Williams 16 Comments

    Jump to Recipe Jump to Video Print Recipe
    A sliced loaf of bread on a sheet of brown baking paper against a dark brown background

    This Sunflower Seed Bread is beautifully soft and slightly crusty, and has a lovely toasty flavour! It's vegan, gluten-free, no-knead, yeast-free, nut-free, free from sugar and oil-free. It's filling and nutritious, a good source of protein and fibre, delicious with sweet or savoury toppings, and perfect for toast! It's super easy to make as it comes together in one bowl, there's no proving time needed and it takes just 15 minutes to put together before baking!

    A loaf of sunflower seed bread topped with mixed seeds with two slices of bread next to it

    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.

    How to make this recipe

    Scroll down to the bottom of the post to see the full recipe.

    • Place the sunflower seeds in a food processor.
    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!

    Ground sunflower seeds in a food processor
    • 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.

    Raw sunflower seed bread batter in a glass mixing bowl
    • 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.

    Raw sunflower seed bread batter in a loaf tin lined with baking paper
    • Sprinkle over mixed seeds to decorate, if desired.
    Raw sunflower seed bread batter topped with mixed seeds in a loaf tin lined with baking paper
    • Bake in the oven for 55 minutes.
    A loaf of sunflower seed bread topped with mixed seeds in a loaf tin

    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!

    A loaf of sunflower seed bread topped with mixed seeds on a cooling rack
    • Best left to cool completely before slicing.

    How long does this 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

    • You can replace 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 replace 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!
    A sliced loaf of sunflower seed bread on a sheet of baking paper

    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
    • Garlic Bread
    • Gluten-Free Vegan Oatmeal Bread
    • Gluten-Free Vegan Oat Flour Bread
    • Flaxseed Bread
    • Gluten-Free Vegan Biscuits

    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.

    Watch how to make it

    A sliced loaf of sunflower seed bread on a sheet of baking paper

    Sunflower Seed Bread (Vegan + GF)

    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!
    4 from 6 votes
    Print Pin Rate
    Course: Bread
    Cuisine: Global
    Keyword: gluten-free bread, gluten-free vegan bread, sunflower seed bread
    Prep Time: 15 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 10 minutes
    Servings: 12 slices
    Calories: 169kcal
    Author: Rhian Williams

    Ingredients

    • 225 g (1 ½ 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)
    • ¼ teaspoon bicarbonate of soda (baking soda)
    • ¼ teaspoon salt to taste
    • 345 ml (1 ½ 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.

    Video

    Notes

    If you’ve kept your bread in the oven for the right amount of time and it’s still not done in the centre and the outside is becoming hard/burnt, then I would recommend covering it with a piece of baking paper to prevent the outside from becoming burnt, and and continuing to bake it until an inserted skewer comes out clean.
    Make sure to leave the bread to cool down completely on a cooling rack before packing it away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread, which nobody wants!
    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.
    Nutrition Facts
    Sunflower Seed Bread (Vegan + GF)
    Amount Per Serving
    Calories 169 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 1g5%
    Sodium 111mg5%
    Potassium 146mg4%
    Carbohydrates 16g5%
    Fiber 3g12%
    Sugar 1g1%
    Protein 6g12%
    Vitamin A 10IU0%
    Vitamin C 0.2mg0%
    Calcium 71mg7%
    Iron 1.6mg9%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these 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.

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    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
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      Recipe Rating




    1. Christine M Eby

      May 03, 2020 at 5:20 pm

      This sounds so good so I am baking a loaf right now! I did make some substitutions. Have you tried cassava flour? I used half cassava and half Pamela's pancake mix as it was the only thing on hand. Any thoughts on those?

      Reply
      • Rhian Williams

        May 04, 2020 at 12:48 pm

        Thank you! I haven't tried either of those - would love to hear how it turned out!

    2. Eydie

      February 15, 2021 at 6:02 pm

      I am enjoying your site and will be trying many of your recipes. I am grateful for you and your talent. For this particular bread, I would like to use sunflower flour instead of grinding regular sunflower seeds. What would be the amount of actual sunflower flour to use instead of the seeds? Thank you.

      Reply
      • Rhian Williams

        February 15, 2021 at 8:30 pm

        Thank you so much! Yes you can use sunflower seed flour - 150g or 1 1/4 cup!

    3. Alex DeWolf

      July 19, 2021 at 1:33 am

      What can a diabetic use in place of Bob's Red Mill Gluten Free 1-to-1 Baking Flour, which contains:
      Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum
      The rice and potato starch are not diabetes friendly.

      Reply
      • Rhian Williams

        July 19, 2021 at 2:36 pm

        You could use buckwheat flour, if that works for you! Or oat flour.

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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