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)
- 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
- 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
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.
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