Nourishing 4-ingredient white bean flatbread, made with dried white beans and coconut flour! It is grain-free, low carb and straightforward-to-make.
stack of 3 pieces of white bean flatbread on a green plate

Grain-Free Bread made with Dried Beans & Coconut Flour

For my latest ultra-plain bread creation, I decided to revisit one of my go-to recipes from last year–myRed Lentil Sandwich Bread— for inspiration and a variation. I was so happy with the combination of legumes and coconut flour from the recipe; it seemed like a good place to start.

It was. With a few ingredient swaps and ratio changes, I have a winner to share. It is my4-Ingredient White Bean Flatbread.

multiple pieces of white bean flatbread on a silver cooling rack

Nourishing Highlights of 4-Ingredient White Bean Bread

This straightforward-to-make, satisfying, versatile bread is:

Made with 4 ingredients (excluding water and salt)
Grain-free
Vegan
Gluten-free
High in fiber (3 g per serving)
Low-carb
Very low in sugar (less half a gram per serving)

Ingredients for White Bean Flatbread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

Beyond water and salt, the four essential ingredients for the recipe are

dried white beans, soaked overnight and drained
coconut flour
oil (I used olive oil)
baking powder

I love to top focaccia and flatbread with rosemary or other chopped herbs, but I am specifying it as an option in the recipe. This bread has a great neutral, hearty white bread texture–complementary to both sweet and savory spreads and toppings–so I am choosing to limit the recipe to the fundamentals. You can take it in whichever direction you choose!

overhead photo of the ingredients for white bean flatbread

How to Make 4-Ingredient White Bean Flatbread

Note that the complete instructions are also in the recipe card below.

Step 1: Soak the Beans

You will need to soak the white beans for 8 hours or overnight to plump them. However, if you are in a hurry, I have a quick-soak method in the notes of the recipe that reduces the soaking time to an hour and 15 minutes. Pretty nifty, especially for those of us who procrastinate.

Step 2: Drain & Rinse Beans

After soaking the beans, drain and rinse them thoroughly under cool water.

Step 3: Blend the Beans and Liquids

Add the drained beans, oil, and 1 and 1/3 cups fresh water to a blender and blend until completely smooth and creamy. I apologize if you only have a food processor; the beansmustbe blended in a blender. A food processor does not make a smooth enough puree.

Step 4: Add the Coconut Flour

Next, scoop the bean mixture into a large bowl. Add the coconut flour, baking powder and salt, stirring until well blended. Dough complete! It will be quite stiff.

making the dough for white bean flatbread, first in a blender, then in a bowl

Step 5: Shape the Dough

Press the dough into an even, 13×9-inch rectangle on a large baking sheet lined with parchment paper. I used my hands (I ran them under water first, to keep the dough from sticking). If that’s not your thing, use the back of a large spoon or rubber spatula to smooth and spread the dough..

If you like, drizzle the dough with a few extra teaspoons of olive oil. I do this because I like the flavor of olive oil, but it is completely optional. If you are adding rosemary or any other herbs or toppings, sprinkle away.

unbaked white bean flatbread on a parchment paper-lined baking sheet

Step 6: Bake the Bread

Pop into a preheated 375F (190C) oven and bake for about 28 to 32 minutes until the surface of the bread appears dry with small cracks, and the outer edges are just beginning to turn a light shade of golden brown.

Hello, satisfying flatbread.

baked white bean flatbread on a silver cooling rack

The bread will look dry on the outside–because it is bread, it has a thin crust :). Slice into it, and it is an entirely different story. The bread is light, tender and fluffy.

You’re going to want to eat a piece straight away. For quality control, of course.

It is just what you need to bake this weekend!

Happy baking!

4-Ingredient White Bean Flatbread {grain-free, vegan}

Prep Time: 10 minutes
Cook Time: 32 minutes
Total Time: 42 minutes
Servings: 18 pieces

Ingredients

1 and 1/3 cups 200 g dry white beans (I used Great Northern beans)
Water to soak beans
1 and 1/3 cups 325 mL water
3 tablespoons 45 mL olive oil (more, if desired, for drizzling on top)
1/2 cup 56 g coconut flour
2 and 1/2 teaspoons 12 mL baking powder
1/2 2.5 mL teaspoon salt

Method

Thoroughly rinse and drain the beans. Place the beans in a large bowl and add enough water to cover beans by at least 1 inch (2.5 cm). Soak 8 hours or overnight. Drain.
Preheat oven to 375F (190C). Line a large baking sheet with parchment paper .
In a high-speed blender , process the drained beans with the 1 and 1/3 cups (315 mL) water and oil until completely blended and smooth.
Transfer the bean mixture to a large bowl . Stir in the coconut flour , baking powder and salt until completley blended.
Scrape the dough (it will be thick) onto the prepared baking sheet . With a spoon or moist hands, press into an even 13×9-inch (33×22 cm) rectangle. If desired, drizzle with a few teaspoons of additional olive oil and/or sprinkle with optional rosemary.
Bake in the preheated oven for 28 to 32 minutes until the surface appears dry with small cracks, and the outer edges are very light golden brown.
Cool on a cooling rack for at least 15 minutes before cutting into pieces and serving.

Notes

Storage: Store the cooled bread in an airtight container at (cool) room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 3 months. Quick-Soak Method for Beans: Rinse and drain the beans. Place the drained beans in a medium saucepan. Add enough water to cover by an inch. Bring to a boil over high heat. Boil for 3 minutes. Remove from heat and let soak, uncovered, for 1 hour. Drain and rinse under cool water.