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!
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.
- 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 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!
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
Sunflower Seed Bread (Vegan + GF)
- 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
- 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.
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