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Gluten Free Sunflower Seed Bread

Gluten-Free Sunflower Seed Bread

Linda M. Harris
This Gluten-Free Sunflower Seed Bread combines the nutty flavor of sunflower seeds with a light, airy, and moist texture.
Perfect for those with gluten sensitivities, it’s a versatile bread that works well for sandwiches, toasts, or simply enjoyed on its own.
Packed with healthy fats, protein, and fiber, it’s as nutritious as it is delicious.
With simple ingredients and easy steps, this recipe is sure to become a favorite in your gluten-free baking repertoire.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course bread, Snack
Cuisine American, Gluten-Free
Servings 12 Slices
Calories 150 kcal

Equipment

  • 1 Loaf Pan (8 x 4 inches)
  • 1 Mixing Bowl (for dry ingredients)
  • 1 Mixing Bowl (for wet ingredients)
  • 1 whisk
  • 1 Spatula (for shaping dough)
  • 1 measuring cup
  • 1 Instant-Read Thermometer (optional, for checking doneness)
  • 1 Kitchen Towel (for covering dough while it rises)

Ingredients
  

  • 2 cups Gluten-Free Flour Blend
  • 1/2 cup Sunflower Seeds
  • 2 tsp Baking Powder
  • 1 tsp Xanthan Gum or Guar Gum
  • 1 tsp Salt
  • 1/4 cup Olive Oil or Butter
  • 2 tbsp Honey or Maple Syrup
  • 1 1/2 cups Warm Water
  • 2 tsp Active Dry Yeast

Instructions
 

Prepare the Dry Ingredients

  • In a large mixing bowl, combine the gluten-free flour blend, baking powder, xanthan gum, and salt.
    Stir well to ensure everything is evenly distributed.

Prepare the Wet Ingredients

  • In a separate bowl, mix the warm water, honey (or maple syrup), and olive oil (or butter).
    Add the active dry yeast and let it sit for 5-10 minutes until it foams, indicating it’s activated.

Mix the Dough

  • Pour the yeast mixture into the dry ingredients. Stir to combine, ensuring there are no dry pockets.
    The dough should be slightly sticky but manageable.
    If it’s too dry, add a bit more water, one tablespoon at a time.

Knead and Shape the Dough

  • Gently knead the dough for 2-3 minutes to develop some structure.
    Transfer the dough into a lightly greased loaf pan and smooth the top with a spatula.

Let the Dough Rise

  • Cover the loaf pan with a kitchen towel and let the dough rise in a warm, draft-free place for 60-90 minutes, or until it’s slightly puffed up.

Preheat the Oven

  • Preheat your oven to 350°F (175°C). Once the dough has risen, place the loaf pan in the oven and bake for 40-50 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.

Cool the Bread

  • Remove the bread from the oven and let it cool in the pan for about 10 minutes.
    Then, transfer it to a wire rack to cool completely.

Notes

  • Flour Substitutes: If you don’t have a pre-made gluten-free flour blend, you can make your own using a combination of rice flour, potato starch, and tapioca flour.
  • Sunflower Seed Variations: Feel free to substitute sunflower seeds with other seeds like pumpkin, chia, or sesame, depending on your preference.
  • No Yeast Option: For a quicker version, you can replace the yeast with baking soda or baking powder, but note that the texture will be different.
  • Storage: This bread stays fresh for up to 3 days at room temperature or can be frozen for up to 3 months. Slice before freezing for easy serving.
Keyword Gluten-Free Sunflower Seed Bread