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

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

Grain-Free Bread made with Dried Beans

For my latest ultra-simple bread creation, I decided to revisit one of my favorite recipes from last year–my Red 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 my 4-Ingredient White Bean Flatbread.

multiple pieces of white bean flatbread on a silver cooling rack

Healthy Highlights of 4-Ingredient White Bean Bread

This easy-to-make, delicious, 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

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

  1. dried white beans, soaked overnight and drained
  2. coconut flour
  3. oil (I used olive oil)
  4. 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

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.

After soaking the beans, drain and rinse them thoroughly under cool water. 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 beans must be blended in a blender. A food processor does not make a smooth enough puree.

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

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

Pop into a preheated 375F 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, delicious 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!

Yield: 18 pieces

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

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

Healthy 4-ingredient flatbread, made with ease from dried white beans and coconut flour! It is grain-free, vegan, and low carb.

Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes


  • 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


  1. 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.
  2. Preheat oven to 375F (190C). Line a large baking sheet with parchment paper.
  3. In a high-speed blender, process the drained beans with the 1-1/3 cups (325 mL) water and oil until completely blended and smooth.
  4. Transfer the bean mixture to a large bowl. Stir in the coconut flour, baking powder and salt until completley blended.
  5. Scrape the dough (it will be thick) onto the prepared baking sheet. With a spoon or moist hands, press into an even 13x9-inch (33x22 cm) rectangle. If desired, drizzle with a few teaspoons of additional olive oil and/or sprinkle with optional rosemary.
  6. 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.
  7. Cool on a cooling rack for at least 15 minutes before cutting into pieces and serving.


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.

Nutrition Information

Amount Per Serving Calories 58Total Fat 2.7gSaturated Fat 0.4gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 127mgCarbohydrates 6.4gFiber 3gSugar 0.4gProtein 2.2g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla


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Friday 5th of August 2022

Great recipe! Any suggestions for adjusting for making a large torilla? I'm going to try it using white spelt flour.


Thursday 16th of June 2022

I know white beans would be best for color, but would other dried beans work? (To save a trip to store *and* use up some sad waiting beans🙂) Thanks Camilla!


Tuesday 21st of June 2022

I am pretty sure that would work fine, Eve! 😊


Tuesday 21st of June 2022

Poor sad beans 😂 Yes, I am sure other beans could work.


Tuesday 23rd of November 2021

I only have dry navy beans on hand. Should I still use 200g as it isn't quite 1 1/3 cups. Thanks


Friday 14th of May 2021

My beans are already soaked, how can I still make this?


Sunday 2nd of May 2021

Oh my! Stumbled on your website last night. So many yummies!!! Delicious!! I added fresh cracked pepper and garlic along with rosemary and olive oil. Yum! Will be making again. Thanks for sharing!


Friday 14th of May 2021

Ooh, that sounds fantastic De Ann! And WELCOME!

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