Sunflower Seed Flour Low-Carb Bread Loaf – Simple, Hearty, and Grain-Free

This sunflower seed flour low-carb bread loaf is the kind of recipe you keep on repeat. It’s sturdy enough for sandwiches, toasts beautifully, and has a warm, nutty flavor that feels comforting and wholesome. If you’re avoiding grains or just keeping carbs in check, this loaf gives you bread-like satisfaction without the usual spike.

The texture is soft with a tender crumb, and it slices cleanly without crumbling. Best of all, it’s easy to make with pantry staples you might already have.

Print Recipe

Sunflower Seed Flour Low-Carb Bread Loaf – Simple, Hearty, and Grain-Free

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Servings: 12 servings

Ingredients

• Sunflower seed flour (or finely ground sunflower seed meal)
• Psyllium husk powder (finely ground, baking grade)
• Baking powder (aluminum-free preferred)
• Sea salt
• Eggs (large)
• Unsweetened almond milk (or water)
• Olive oil (or melted butter/ghee)
• Apple cider vinegar
• Optional add-ins: sesame seeds, sunflower seeds, flaxseed, dried herbs, garlic powder

Instructions

• Preheat your oven to 350°F (175°C). Line a 8.5x4.5-inch loaf pan with parchment, leaving overhang for easy lifting.
• In a large bowl, whisk together 2 cups sunflower seed flour, 2 tablespoons psyllium husk powder, 2 teaspoons baking powder, and 1/2 teaspoon sea salt.
• In a separate bowl, whisk 4 large eggs, 1 cup unsweetened almond milk, 3 tablespoons olive oil, and 1 tablespoon apple cider vinegar until smooth.
• Pour the wet ingredients into the dry.Stir until evenly combined. The batter will thicken quickly as the psyllium hydrates. If it looks dry, add 1–2 tablespoons more almond milk.
• Fold in any optional add-ins like 2 tablespoons seeds or 1 teaspoon dried herbs.
• Spoon the batter into the prepared pan.Smooth the top with a spatula. For a rustic look, score a shallow line down the middle.
• Bake for 45–55 minutes, until the top is set and a toothpick comes out clean. The loaf should spring back lightly when pressed.
• Cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack.Let cool completely before slicing for best texture.
• Slice with a sharp serrated knife. Enjoy toasted with butter, avocado, or your favorite low-carb toppings.

Why This Recipe Works

Sunflower seed flour mimics wheat’s structure surprisingly well when paired with eggs and a touch of psyllium. It creates a soft, sliceable loaf that holds up to toppings. Eggs and apple cider vinegar help the bread rise and stay light, while baking powder gives it lift without yeast.

A little olive oil or butter adds moisture and keeps the crumb tender. The result is a loaf that’s savory, nutty, and satisfying—without grains or high carbs.

Shopping List

• Sunflower seed flour (or finely ground sunflower seed meal)
• Psyllium husk powder (finely ground, baking grade)
• Baking powder (aluminum-free preferred)
• Sea salt
• Eggs (large)
• Unsweetened almond milk (or water)
• Olive oil (or melted butter/ghee)
• Apple cider vinegar
• Optional add-ins: sesame seeds, sunflower seeds, flaxseed, dried herbs, garlic powder

Instructions

1. Preheat your oven to 350°F (175°C). Line a 8.5×4.5-inch loaf pan with parchment, leaving overhang for easy lifting.
2. In a large bowl, whisk together 2 cups sunflower seed flour, 2 tablespoons psyllium husk powder, 2 teaspoons baking powder, and 1/2 teaspoon sea salt.
3. In a separate bowl, whisk 4 large eggs, 1 cup unsweetened almond milk, 3 tablespoons olive oil, and 1 tablespoon apple cider vinegar until smooth.
4. Pour the wet ingredients into the dry.Stir until evenly combined. The batter will thicken quickly as the psyllium hydrates. If it looks dry, add 1–2 tablespoons more almond milk.
5. Fold in any optional add-ins like 2 tablespoons seeds or 1 teaspoon dried herbs.
6. Spoon the batter into the prepared pan.Smooth the top with a spatula. For a rustic look, score a shallow line down the middle.
7. Bake for 45–55 minutes, until the top is set and a toothpick comes out clean. The loaf should spring back lightly when pressed.
8. Cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack.Let cool completely before slicing for best texture.
9. Slice with a sharp serrated knife. Enjoy toasted with butter, avocado, or your favorite low-carb toppings.

Storage Instructions

• Room temperature: Store in an airtight container for up to 24 hours if your kitchen is cool.
• Refrigerator: Keep tightly wrapped for up to 5–6 days. Toast slices to refresh.
• Freezer: Slice, then freeze with parchment between slices in a freezer bag for up to 3 months.Toast straight from frozen.

Health Benefits

• Low carb and grain-free: Great for low-carb, keto-friendly, or gluten-free lifestyles.
• Healthy fats and fiber: Sunflower seeds and psyllium support fullness and digestion.
• Vitamin E and minerals: Sunflower seeds provide vitamin E, magnesium, and selenium.
• Steady energy: Protein and fat help maintain stable blood sugar compared to traditional bread.

Pitfalls to Watch Out For

• Over-baking: Can dry out the loaf. Start checking at 45 minutes.
• Too much psyllium: Makes the bread gummy. Measure carefully and use fine powder.
• Green tint: Sunflower seeds can react with baking soda/powder.It’s harmless. Reduce baking powder slightly or add a splash more vinegar if color bothers you.
• Slicing too soon: Warm loaves crumble. Cool fully before cutting.
• Coarse seed meal: Leads to a gritty texture.Use finely ground flour for best crumb.

Alternatives

• Dairy-free: Use olive oil and almond milk. Skip butter or ghee.
• Nut-free: Substitute water or coconut milk for almond milk.
• Egg-free: Use 4 flax “eggs” (4 tablespoons ground flax + 12 tablespoons water). Texture will be denser.
• Flavor twists: Add garlic and rosemary; everything bagel seasoning on top; or a teaspoon of honey for a subtle hint of sweetness (not low-carb).
• Seed swap: Replace 1/4 cup of the sunflower flour with ground flaxseed for a heartier loaf.

FAQ

Can I use whole sunflower seeds instead of flour?

Yes.

Grind raw, shelled sunflower seeds in a food processor or high-speed blender until very fine. Stop before it turns into sunflower butter. Sift out any coarse bits for a smoother crumb.

Why did my bread turn green?

Sunflower seeds can react with alkaline ingredients like baking powder, causing a green hue.

It’s safe to eat. Add a little extra vinegar or use aluminum-free baking powder to reduce the effect.

Can I make this without psyllium husk?

Psyllium gives structure and bread-like chew. Without it, the loaf may be crumbly.

If needed, replace with 1 tablespoon ground flax plus 1 tablespoon coconut flour, but expect a different texture.

Does this bread taste like sunflower seeds?

It has a mild, nutty flavor that’s neutral enough for both savory and sweet toppings. Toasting brings out a deeper, toasty note.

How many carbs per slice?

Exact numbers vary by brands and slice size, but it’s typically low in net carbs because most carbs come from fiber. For precise macros, plug your ingredients into a nutrition calculator.

Can I bake this in a different pan?

Yes.

Use an 8×8-inch pan for a flatter, focaccia-style bread and reduce bake time to 30–40 minutes. Muffin tins also work; start checking at 18–22 minutes.

Do I need a stand mixer?

No. A whisk and spatula are enough.

Just mix until combined—overmixing isn’t an issue here, but there’s no need to beat aggressively.

Final Thoughts

This sunflower seed flour low-carb bread loaf is simple, reliable, and genuinely useful in everyday meals. It’s a great base for eggs in the morning, a sturdy sandwich at lunch, or warm toast with soup at dinner. Keep a loaf in the freezer, and you’ll always have a tasty, grain-free option ready to go.

Once you’ve made it once, tweaking flavors and add-ins becomes second nature.