Fluffy Grain-Free Sunflower Bread

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Fluffy Grain-Free Sunflower BreadPin recipeFollow us 55.0k

Following several requests, I decided that my next video recipe should be this Grain-Free Sunflower Bread from my Apps. It's light, savoury and tastes just like wholegrain sunflower or rye bread. It's very low in carbs and perfect for the ketogenic diet. In fact, this recipe is so good that I decided to include it in my KetoDiet Cookbook.

There are a few important points you should always keep in mind when making this bread:

  • weigh the dry ingredients (cup measurements are not precise enough),
  • make sure you use psyllium husk powder (whole husks won't work),
  • be quick when mixing the wet and dry ingredients together and don't over-process the dough (or it will become clumpy and rubbery).

I admit that this bread may be a little tricky to get right at first but once you know how to do it, it becomes easy. For this reason I've created a video tutorial. I hope you like it!

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Note for KetoDiet users: Nutrition facts for this recipe are also included in the KetoDiet database. You can use Fluffy Grain-Free Sunflower Bread as an ingredient when creating custom meals.

Hands-onOverall

Nutritional values per slice (1 slice)

1.6 grams 6.4 grams 4.8 grams 10.7 grams 2.7 grams 124 calories
Total Carbs8grams
Fiber6.4grams
Net Carbs1.6grams
Protein4.8grams
Fat10.7grams
of which Saturated2.7grams
Calories124kcal
Magnesium36mg (9%)
Potassium160mg (8%)

Nutrition facts are calculated based on a recipe of 12 slices. Macronutrient ratio: Calories from carbs (5%), protein (16%), fat (79%)

Ingredients (makes 1 loaf, 10-12 slices)

Wet ingredients:
  • 4 large eggs, separated
  • 2 large egg whites (reserve 2 egg yolks for another recipe)
  • 2 tbsp toasted sesame oil (30 ml/ 1 fl oz)
  • 2 tbsp ghee, melted (28 g/ 1 oz)
  • 1/2 cup lukewarm water (120 ml/ 4 fl oz)

Note for eggs: you will need 4 egg yolks and 6 egg whites in total

Dry ingredients:

The reason you shouldn't use only whole eggs is that the buns wouldn't rise with so many egg yolks in. Don't waste the egg yolks - use them for making Home-made Mayo, Easy Hollandaise Sauce, Frozen Fat Bomb, Smoothies, Keto Coffee or Lemon Curd.

Instructions

  1. Preheat the oven to 175 °C/ 350 °F. For a recipe of 10-12 servings, line a large loaf pan (7 x 4.5 inch / 12 x 18 cm) with baking paper. Separate the egg yolks from the egg whites. Place the egg whites (6 egg whites in total) in a bowl and keep for later.
    Mix the egg yolks (4 egg yolks in total - reserve 2 for another recipe) with the toasted sesame oil and melted ghee or butter. Pour the water into the egg yolk mixture and mix well.
    Don't waste the 2 leftover egg yolks - use them for making Home-made Mayo, Easy Hollandaise Sauce, Frozen Fat Bomb, Smoothies, Keto Coffee or Lemon Curd. Fluffy Grain-Free Sunflower Bread
  2. Beat the egg whites until they create soft - but not stiff - peaks. Add the cream of tartar while beating. Adding cream of tartar directly to the egg whites will help them stay fluffy. Fluffy Grain-Free Sunflower Bread
  3. In a separate bowl, mix the flax meal, psyllium husk powder, baking soda, caraway seeds and salt.
    Do not use whole psyllium husks - if you cannot find psyllium husk powder, use a blender or coffee grinder and process until fine. Fluffy Grain-Free Sunflower Bread
  4. Using an electric mixer, add the egg yolk mixture to the bowl with the dry ingredients and process well. Immediately after you pour in the egg yolk mixture, add a quarter of the soft whipped egg whites to lighten up while mixing. Then add the remaining egg whites and slowly mix in.
    If you wait for too long the dough will clump up. You don't need to be too gentle while stirring but try not to deflate the egg whites completely. Fluffy Grain-Free Sunflower Bread
  5. Add the sunflower seeds and fold them in the dough. Fill the loaf pan with the dough and transfer into the oven. Bake for about an hour. Fluffy Grain-Free Sunflower Bread
  6. When done, remove from the oven. If you used a regular loaf pan with baking paper, remove from the loaf pan grabbing it by the baking paper. Be careful not to get burnt. This will help avoid too much moisture on the outsides of the loaf. Fluffy Grain-Free Sunflower Bread
  7. Let it cool down on a cooling tray for at least 15-20 minutes. Fluffy Grain-Free Sunflower Bread Try toasting it and eat with grass-fed butter, cream cheese or homemade sugar-free jam. Keep at room temperature covered with a kitchen towel for up to 3 days or place in a zip-lock bag and freeze for longer Fluffy Grain-Free Sunflower Bread Apart from Sunflower bread, make sure you also check out my other low-carb bread recipes on my blog and in my Apps and Cookbook! Fluffy Grain-Free Sunflower Bread

Troubleshooting

The colour will vary based on ingredients. This is a photo I took for the KetoDiet Cookbook and it looks slightly different than the loaf I made week ago. Depending on the ingredients and sometimes even brands, the colour of your bread will either be light or dark brown (e.g. brown flax vs golden flax). If the bread turns out purple, it's due to the psyllium husk powder. Whenever I use Now Foods psyllium powder, the bread is always perfect, light brown. I sometimes use whole psyllium husks which I "powder" myself in a food processor.

Fluffy Grain-Free Sunflower Bread

Make sure you follow the recipe step by step. A small change can result in lumpy texture or dough that is too moist. For example, if you don't add the water into the egg yolks but separately after you mix in the egg yolks, the texture gets lumpy and rubbery. Over-processing the dough can also result in lumpy/rubbery texture.

Also, make sure you use a kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/ brand or if you make you own ingredients (e.g. flax meal from flaxseeds).

Fluffy Grain-Free Sunflower Bread

If your bread turns out vibrant green don't panic. Sunflower seeds contain chlorogenic acid, an antioxidant that gives the seeds the ability of turning green under certain conditions. When chlorogenic acid mixes with alkaline baking ingredients such as baking soda, it turns green. Chlorogenic acid may also slow the release of glucose into the bloodstream after a meal. The reason why this bread turned green is that I didn't use cream of tartar to neutralise the effect of the baking soda. To avoid the green effect in recipes that use baking soda and sunflower seeds or butter, add and ingredient to counteract the alkalinity of the dough. For every teaspoon of baking soda, add two teaspoons of cream of tartar, 1-2 tablespoons of vinegar or a squeeze of lemon juice.

The green colour can be very useful for when you want to use natural food colouring for events like Halloween, Easter or St. Patrick's Day ;-)

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By Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (116)

It came out flat. I weight in everything perfectly and dint overwork the dough. Any advice on how to make it rise?

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I'm sorry to hear that, Jasmine. There are some comments that might help below.

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Thank you for this recipe! The bread is so good that it just upped my keto game. I can’t believe I can finally have sandwiches on a keto diet! I must say, even my kids loved it. This is how good your recipe is. I can’t thank you enough!

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Thank you for your lovely feedback!

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I'm really excited to make this bread! But unfourtunately I can't find caraway seed where I live. Would leaving this out affect the bread texture? Or could you please suggest me a repplacement?
Thank you so much for all the great recipes 😊

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Not at all! These are only used for flavour. You can use sesame seeds, herbs or spices - the options are endless 😊

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Absolutely did not raise up. Looked like flat piece of meat loaf. I see nothing in the recipe that will make it raise. I weighed every thing and was careful folding in the egg whites. The picture looks nothing like how the bread turns out. The picture looks like you used yeast to make it rise. Waisted my money on this recipe.

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As much as I feel your frustration, I find your comment rude, especially since you're implying that I used yeast to "make it rise". But who knows, I may have faked the video recipe 😉 To me it simply sounds like you over-processed the dough. You could have just read the comments in this post. You're welcome.

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Is there another oil to substitute for sesame?  I'm very allergic to sesame.
Thanks!

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Olive oil or more ghee will work just fine!

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Hi. I just tried baking a loaf yesterday using your recipe. But the bread cake out dense and heavy, unlike your light and fluffy  ☹️ What did I do wrong?

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Hi Cheryl, it could be over mixing or not enough water (maybe too much flax meal or psyllium). Have you weighed the dry ingredients? Just a tablespoon more could make a difference and "cups" are not completely reliable as the weight can vary in different brands.

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I made this bread, and measured by weight, not volume, and it did not turn out at all like pictured. I used 80g of psyllium husk powder and 40g of flax meal. The bread came out about three quarters cooked eggs white, and the flax meal and psyllium powder just sprinkled in. 40 grams weighs almost nothing. I am thinking that one is actually supposed to put far more than 40 and 80 grams of the dry ingredients into the bread.

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I'm sorry to hear that but I'm not sure why that happened :-( The grams are correct, I weigh all dry ingredients and made this bread several times. Could it be that you used extra large eggs and there were more egg whites?

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Could I use all egg whites in this recipe?

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You could try that but I think you will need to use more water and/or ghee. I can't guarantee the results will be the same as I haven't tried it 😊

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Mila Martino, moc Vam dekuji za Vase recepty a vubec za cely Vas web. Zrovna tenhle chlebik je opravdu nejlepsi ze vsech, ktere jsem zatim pekla a chutna i kamaradkam, ktere ani keto neznaji. Jsem nadsena, ze jste udelala takovouhle diru do sveta a preju mnoho dalsich uspechu. Srdecne zdravim

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Moc Vam Libo, jsem rada ze chutna!! 😊

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Looks good. Can you use another ingredient besides ground flax seed?
Thanks.

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I haven't tried an alternative in this recipe so it would be just guessing. You can try other bread recipes - many of them do not use flax: ketodietapp.com/Blog/Filter
I hope this helps! 😊

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Just verifying:  6 egg whites in total. Correct?
4 large eggs, separated
2 large egg whites (reserve 2 egg yolks for another recipe)
Thanks

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That's correct 😊

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Hi Martina
I bought 2 of your books one,  sweet and savoury fat bombs and the other the KetoDiet cookbook. Tried making the fluffy grain free sunflower bread, now in oven.
I do not eat pork or shellfish, due to a kosher diet, therefore cannot make some of the recipes in your book, would appreciate alternative ingredients to keep balance in a recipe. I am a beginner just 5 weeks, gradually learning and purchasing required ingredients, some not easy to find. Thank you for producing these recipes.
I live in Norwich and at the moment do not know anyone else who is interested, but hope to meet other KetoDiet people as it becomes more popular. Would appreciate knowledge of any events.
Kind regards
Sylvia Latimer

Reply

Hi Sylvia, thank you for buying my books, I really appreciate that! If you're looking for community support, you may want to join our Facebook group, or the KetoDiet Challenge community: ketodietapp.com/Challenges
Also, make sure to check out the filtering tool in recipes on my blog. This way you can exclude certain ingredients, such as pork: KetoDiet Blog: Recipes

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Hi Sylvia, I also keep kosher, so maybe I can help. 😊 For bacon, I usually substitute gribenes as I can't find turkey/beef/lamb bacon here (though when I can find it, I use that; you can also just omit and add a little more fat to the recipe to balance it out). For pork, substitute lamb. For shellfish, depending on the recipe, you can almost always substitute fish or chicken.

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I love the texture of this bread. My husband is German and always asks me to bake this for the house.

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Hi
I really like your app and recipes, thank you so much for making them.  It has been a huge help.
One thing that is not working for me
Is that on the recipes from the app. Not on the blog that has recipes.  But on the actual "keto diet meals" section, there is now way to download or copy the recipes.
I really need to be able to do this, because I live in another country, where I need to translate the recipes so that I can have someone make them for me, and they only speak Portuguese. I tried printing, but I would only want to print to pdf, and printing to pdf is not an option on the iphone.  So I am hoping you guys can have an option to download them, which you already do on the recipes on the blog section of the app.
This would be an enormous difference so that I don't have to translate them on my own, but could use google translate.....please change this if it is possible😊

Reply

Hi Sarah, thank you for your kind words!
With regards to printing, you can print the recipes as long as you have an AirPrint compatible printer. These days most printers are, please check this article for more info:
https://support.apple.com/en-us/HT201311
I'm afraid it wouldn't be possible for us to export KetoDiet Meals as PDFs that. The reason is simple: In a matter of days all our recipes would be copied and sold in ebooks, on websites and even other apps.
We know that because we have to file DMCA takedown notices on a weekly basis, mostly for our blog recipes and our ebooks. We even had apps removed for shamelessly copying our blog content.
It's the wild west out there and in certain areas of the world copyright protection is non-existent. The people that actually pay the price are developers like ourselves that have to go to great lengths to protect their content, and honest users like you that cannot have the cool features they want.

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I just wanted to add to your growing list of thank yous and positive comments---they are well-deserved!
After trying countless recipes for grain-free bread and ending up with egg-flavoured concoctions that are edible at best, or contain copious amounts of cream cheese, I'm beyond excited to finally find one that I really like.
I just tried a slice and it's great! This was my first attempt, so I'm hoping to perfect it over time (the only thing is that it's a tad rubbery). I wonder if I took too long in incorporating the whites with the yolk/dry mixture. The only other area where something may have gone amiss is that I used egg whites from a carton (2 whites' worth). Do you think any other factors could cause rubberyness?
By the way, I also just ordered your book 😊 Thank you!
Tere

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Thank you so much for your kind words, Tere!  only tried egg whites from a carton once (in a another bread recipe) and wasn't happy with the results because it didn't rise well. It might be the reason - I think that maybe there wasn't enough air to keep them light and fluffy?

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Hi do you have any bread recipes that also meet Paleo?? Unfortunately psyllium husks are not primal/paleo and I have yet to find the right combination of acceptable flours that work well. Thanks

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Hi Kaleah, I do - all of my bread recipes are either paleo or primal. Here are all the bread recipes: Fluffy Grain-Free Sunflower Bread
Psyllium... I do know where this misinformation comes from and I totally disagree with it. The very same resource has published several strong and inaccurate claims about natural low-carb sweeteners, and even the ketogenic diet. I saw the research regarding health effects of psyllium and fiber and the post you have probably seen was very one-sided and based on studies that were cherry-picked. If you think strict paleo, the truth is that most foods we consume these days wouldn't pass - after all what is and is not paleo becomes subjective.

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This bread was amazing! You guys--the caraway seeds make all the difference. Get them if you don't have them before making this recipe.
My 1st attempt rendered a loaf that wasn't as fluffy as pictured but I might have been using a bigger loaf pan. I think I did okay on not deflating the whites. I will be making this again. Practice makes perfect right?
Flavor was perfection, I couldn't wait for the bread to cool before cutting a slice (or two) and slathering with butter. Martina, you genius, you.

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Thank you for your kind words, Shelli!

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This recipe looks great! I love that it has most everyday things you would already have in your kitchen!!

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This is by far the best keto bread I've tried! It's so fluffy and tastes like sunflower and rye bread. I put 2 slices in a toaster, spread some butter on top and added ham and cheese. Yum!

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Hi Martina! First of all Thanks for the recipe!
I have a problem, At first the bread seemed to be fluffy but It started to shrink right in front of me when I took it out of the oven. How can I overcome that... I used butter instead of ghee, and vinegar instead oof tar tar.
Thanks in advance!

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Hi Javier, butter should work just fine - and vinegar too. Please, have a look at this post for more info about keto breads and common issues (see the troubleshooting part): Low-Carb & Paleo Bread - The Ultimate Guide I hope this helps!

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I made this bread and I have questions.  I weighed the dry ingredients as instructed,  and the 1.4 ounces of flax meal ended up being  over a 1/2 cup and not 1/4 cup.  I went with it, and the loaf ended up being gritty and really dense, to the point that it was only an inch tall.  Should I decrease the flax meal?  Also, I only had an 8x4 loaf pan.  Does the size of the pan matter.

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Hi Mary, I always go by grams/ ounces so this should not be an issue. I realised that flax meal can be tricky and have a different texture depending on the product or if you make your own. I think the loaf pan is a good size. There are more tips in this post: Low-Carb & Paleo Bread - The Ultimate Guide I hope this helps!

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Hi Martina,
i tried this recipe. the bread didn't really lift. it is like maybe around 2 inches in height. kind of chewy. i followed your recipe to the T.
i had problems in the past with other keto breads where the pictures shows that the loaf is the same height as regular bread, however that never happens when i make them.
any advice as to why this happens?
as of for taste, not sure how it is supposed to taste? the one i made has a weird taste ;)
Thanks for any advice you can give

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Hi Leah, have you maybe used a silicon loaf pan? I never use it for keto breads because it seems to always result in dense and chewy texture and the bread doesn't rise. Here's more about keto breads, see the "troubleshooting" part: Low-Carb & Paleo Bread - The Ultimate Guide
As for the taste, maybe you can skip the caraway seeds or use something else you like like dried herbs, garlic powder, onion powder or sesame seeds?

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Just finished baking Grain Free Sunflower bread, fantastic. Loved your quick video and printable directions. The bread is definitely the best keto, paleo, low carb bread I have ever indulged in (two slices with butter.) It was fluffy, light and sunflowery flavored. I did replace the caraway with rosemary. Yumm. I did grind the psyllium in my coffee grinder to a very fine form. Measured in grams. Soooo, delicious. Thank you for sharing this recipe, I have decided to purchase your books.

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Thank you for your kind words, Debbie!!

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Having tried other psyllium bread recipes and either over or under mixing them, I was determined to get this right on the first try. However, I got so focused on carefully folding in the egg whites that I forgot to add the sunflower seeds at the end. Oops! I also subbed 2 tsp herbes de Provence for the caraway seeds. It is superb, even without the missing sunflower seeds. The texture is that of fluffy, whole grain bread. Thanks so much!

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Thank you Monica, I'm glad you liked it! I think that dried herbs, garlic powder, or ever grated Parmesan cheese are all great alternatives 😊

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Dear Martina.
I was just wondering - I made bread and used psyllium. Bread makes a squeaking noise when chewing it, and I would like to know if I did something wrong, or is that just the way psyllium works?
It is quite annoying, and makes the bread not pleasant to eat.
Thank you for your response!
Katja

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Hi Katja, this may be the effect of psyllium although I've never had any issues. You could try another recipe - this one uses less psyllium and has a more neutral taste: Low-Carb & Paleo Bread - The Ultimate Guide

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