A sliced loaf of bread on a sheet of brown baking paper against a dark brown background

Sunflower Seed Bread (Vegan + GF)

This Sunflower Seed Bread is beautifully soft and slightly crusty, and has a lovely toasty flavour! It's no-kneadyeast-freefree from sugar and super easy to make!
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


  • 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


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!

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.


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