 Sunflower cakes are valuable byproduct of sunflower oil production, containing high levels of protein, carbohydrates, and phenolic compounds. This study examined the potential of using this material as an ingredient in gluten-free breads. Results showed that adding sunflower cake to gluten-free breads resulted in improved nutritional value, increased shelf life, and enhanced sensory qualities. This article was authored by Agata Blicharskania, Anna Pesina, Beater's Diable, and others.