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.
This easy-to-make, delicious, versatile bread is:
*Made with 4 ingredients (excluding water and salt)
*High in fiber (3 g per serving)
*Very low in sugar (less half a gram per serving)
Beyond water and salt, the four essential ingredients for the recipe are (1) white beans, soaked overnight and drained, (2) coconut flour, (3) oil (I used olive oil), and (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–great with 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!
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.
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.
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.
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!
Healthy 4-ingredient flatbread, made with ease from white beans and coconut flour! It is grain-free, vegan, and low carb.
- 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
- 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 blender, process the drained beans with the 1-1/3 cups (325 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.
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.
- Category: Bread
- Calories: 58
- Sugar: 0.4 g
- Sodium: 127 mg
- Fat: 2.7 g
- Saturated Fat: 0.4 g
- Carbohydrates: 6.4 g
- Fiber: 3 g
- Protein: 2.2 g
- Cholesterol: 0mg