Low Carb Sunflower Seed Loaf

27 Jun

After putting off posting a low carb bread loaf for so long, I’ve decided that this recipe below is good enough to share. I’ve been playing around with ingredient combinations for months, sometimes even forgetting to take note of what went in and this one is by far the best – to me at least. One thing I’ve noted and had problems with is the rising. At times, the bread will rise beautifully and at times, not much. That’s when the end result will taste gummy. Sometimes the gluten will get stringy and sometimes, it mixes in nicely. A tad more water may make the difference. I’m now so satisfied with the outcome of this bread I don’t experiment anymore. The problems with stringy gluten strands in the bread have disappeared after so much practice. Whatever you do, don’t use the bread machine, just put all the dry ingredients in a bowl and stir in the warm liquid gently with a spoon. Then use your hands to knead lightly into shape. Don’t overknead.

I now throw  in a handful of sunflower seeds and 1 tsp chia seeds everytime I make the bread. I’ve also put in some millet – but only because I was trying to get rid of the leftover millet in my pantry. Millet is  not exactly a low carbohydrate item. Other suggestions are sesame seeds and pumpkin seeds. You might have other ideas.

Low Carb Sunflower Seed Loaf

100 gr flaxseed meal

100gr finely ground almonds

30 gr soy flour

10 gr wheat bran

200 gr gluten

1 packet yeast (9 gr)

1 tsp salt

1/2 cup sunflower seeds

Optional: chia seeds, sesame seeds or pumpkin seeds

250 ml lukewarm buttermilk

150 ml warm water

Heat your oven to about 50 degrees C for 10 min and turn off the heat.

Put all the dry ingredients in a bowl and stir to mix. Add the buttermilk and water and stir gently. If it looks like the liquid is not enough, add more water bit by bit till you are able to form a nice ball.

You can either put the ball on a baking sheet lined with parchment paper or put it into a loaf pan lined with parchment paper like illustrated below.

I’ve also tried baking with a silicon loaf pan. I usually advocate baking low carb items with silicon wherever possible due to the ‘non-conventional’ ingredients which tend to stick heavily – except in this case. Although the bread literally fell out of the pan without any sticking after baking, the shape was something else. During the rising process, because the dough was heavy, it pressed against the sides of the wobbly silicon pan and expanded sideways. So although there was nothing wrong with the end product, it looked out of shape. If you don’t mind, then do use silicon because it is a blessing.

Cover the pan with some tented aluminium foil and put it into the warm oven (switched off!) and leave the bread to rise for 50 min.

Once the bread has risen, take off the foil, close the oven door and turn on the oven to 180 degrees C. Bake the loaf for 55 min. Take out and let cool.

* You can also slice the whole loaf and freeze it, taking out the amount you need the night before. I usually freeze half a loaf and once the first half is eaten up, I will defrost the next half overnight in the fridge.
* I would not recommend leaving this bread outside on the kitchen counter for too many days. It depends on the temperature. I left half a fresh loaf out in June when the day temperature was about 25 degrees C and it was covered in mold within 2 days. I must admit it was quite warm in my kitchen and I stupidly recycled a plastic bag which I had used for another loaf of bread. Now I’ve learnt. This bread is moist and this makes it a wonderful breeding ground for mold. However, if properly handled (like in the previous tip), you can enjoy this for up to 2 weeks.


Nutritional Information – per slice if cut into 22 slices, without the optional seeds

Total calories – 115.2 kcal; fat – 6.8 gr ; carbohydrates – 2.6 gr of which dietary fibre is 2.3 gr ; protein – 10.5 gr

Total carbs for the whole loaf is 57.2 gr.

Print this recipe – Low Carb Sunflower Seed Loaf

12 Responses to “Low Carb Sunflower Seed Loaf”

  1. Ginny June 27, 2011 at 20:47 #

    oh my goodness that looks good! I’d have to tweak it some more for myself though. I can’t do the wheat or soy. Looks wonderful!

  2. franinmunich June 27, 2011 at 21:42 #

    Thanks Ginny. How about substituting about 20gr oat bran for both the wheat bran and soy flour together. Or up the almond meal.

    • Ginny June 27, 2011 at 22:07 #

      have to see what i can come up with 🙂

  3. JoAnne June 22, 2012 at 04:51 #

    Just tried this recipe!!! It was awesome!!! It has the texture of real bread!!! Thank you so much for sharing!!!

    • franinmunich June 22, 2012 at 07:19 #

      Hi JoAnne,
      I am so happy to read that someone else finds this recipe awesome. I hope it’ll help you in achieving your goals in some way. Fran

  4. Jack January 4, 2013 at 15:01 #

    Can you please tell me which flour has the lowest carbs? Is it Sunflower flour?

    • franinmunich January 4, 2013 at 16:23 #

      Hi Jack, Sunflower seed flour has about 24gr carbs per cup of flour, same as with almond flour. This is quite low. However, do be aware that you cannot just substitute this for the same amount of wheat flour.

  5. Hannah January 19, 2014 at 07:17 #

    Hi, I’d really like to try this recipe but do not want to purchase butter milk – could I subistitute it with and milk and lemon? or milk and yoghurt? Have you tried a variation without buttermilk?

    • franinmunich January 19, 2014 at 10:17 #

      Hi Hannah,
      If I don’t have buttermilk, I usually use milk and vinegar. For 250ml milk, add 1 Tbsp white vinegar. Let stand for 20 min for the milk to curdle a bit. Good luck. I can’t remember if I’ve tried the recipe with milk or not. Don’t omit the seeds though. It helps ‘distract’ from the gluten cos no matter how much you try to hide that much gluten, you will notice it. People always compare to bakery bread and you can’t do that cos we are not using flour here. Just be gentle and it should be ok.

  6. Anita C July 17, 2020 at 15:38 #

    The sunflower seeds to be flour (ground) or seed form? Texture looks very nice

  7. franinmunich July 17, 2020 at 16:03 #

    Hi Anita,
    The sunflower seeds are whole to give texture. Good luck!


  1. Low Carb Sunflower Seed Loaf | Low Carb Daily - August 8, 2011

    […] Carb Sunflower Seed Loaf August 7, 2011By: franinmunich Source: Yikes! No Carbs Please! After putting off posting a low carb bread loaf for so long, I’ve decided that this recipe […]

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