Sunflower Seed Flour

part of: Sunflower, seeds

Sunflower seed flour is a protein-rich flour produced by milling sunflower seeds after extracting a portion of their natural oil. It has a mild, slightly nutty flavour.

It’s used in gluten-free and low-carb baking, where it can replace a portion of wheat flour in breads, muffins, and pancakes. It also works as a thickener in sauces and coatings. Because it’s partially defatted, it has a lighter, more powdery texture than full-fat sunflower meal.

Sunflower seed flour is a useful option for people avoiding tree nuts or peanuts, as sunflower seeds are generally well tolerated by those with nut allergies.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Sunflower seeds are harvested from the mature flower heads of farmed sunflowers. The seeds are dehulled, then mechanically pressed or solvent-extracted to remove a significant portion of their oil. The resulting press cake is then milled into a fine flour and sieved for consistency.

Nutrition (per 100g)

Energy 325kcal
Protein 48.1g
Carbs 30.6g
Fat 1.6g
Fibre 5.2g Sugar 0g
Mass Distribution

1 cup is about 64 g — roughly 210 kcal of this.

What it costs the planet (per kilo)

Carbon 6.54kg
Freshwater 1832.91L
Land 32.36m²

Where it comes from

In the kitchen

Used as

gluten-free baking flour

Goes well with
honey chocolate oat banana almond
Classic dishes
  • Sunflower seed bread
  • Protein bars
  • Gluten-free muffins

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

Where to next

made fromSunflower, seeds goes well withhoney goes well withoat goes well withbanana goes well withalmond shares a sourceSunflower Lecithin shares a sourceSunflower Oil shares a sourceSunflower Seed Butter shares a sourceSunflower Seeds
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