Home
Recipes
Breads
Whole Grain Bread
Black Bean Flour Bread Recipe

Black Bean Flour Bread Recipe

Learn how to make this homemade black bean flour bread with our easy step-by-step recipe. This nutritious alternative to traditional wheat bread offers a protein-rich, gluten-free option with a unique nutty flavor profile. The best foolproof method for creating a hearty loaf with perfect texture every time.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
A rustic overhead shot of a freshly sliced loaf of black bean flour bread on a weathered wooden cutting board, showcasing its distinctive dark crumb with tiny visible air pockets. The cross-section reveals a dense yet moist interior with a caramelized crust that glistens slightly in the soft natural light streaming from a nearby window. Surrounding the bread are scattered black beans, sprigs of fresh rosemary, and a small ramekin of golden olive oil for dipping. A slice in the foreground displays the bread's hearty texture with a smear of salted butter slowly melting into its warm surface, highlighting the bread's artisanal, nutrient-rich character.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g black bean flour</li><li class="ingredients-single-item">100g tapioca starch (or arrowroot powder)</li><li class="ingredients-single-item">30g ground flaxseed</li><li class="ingredients-single-item">12g psyllium husk powder</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">1 tbsp coconut sugar (or honey)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tsp apple cider vinegar</li><li class="ingredients-single-item">3 tbsp olive oil</li><li class="ingredients-single-item">360ml warm water (about 40°C)</li><li class="ingredients-single-item">2 large eggs, at room temperature</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">23cm x 13cm (9 x 5 inch) loaf pan</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Silicone spatula</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by combining the warm water (40°C) with the coconut sugar in a small bowl. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until foamy. This proofing step ensures your yeast is active and will help your bread rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, whisk together the black bean flour, tapioca starch, ground flaxseed, psyllium husk powder, and salt. These dry ingredients form the structure of your bread, with the psyllium husk acting as a crucial binder in gluten-free baking by creating a network similar to gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, lightly beat the eggs, then add the olive oil and apple cider vinegar. The vinegar helps activate the leavening agents and improves the bread's texture by breaking down some of the starches in the bean flour.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer on low speed using the paddle attachment, slowly pour the yeast mixture into the dry ingredients, followed by the egg mixture. Increase the speed to medium and beat for 3-4 minutes until the dough comes together. Unlike wheat dough, this won't be stretchy but should be thick and somewhat sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line your loaf pan with parchment paper, leaving some overhang for easy removal. Using a silicone spatula or dough scraper, transfer the dough to the prepared pan and smooth the top with wet hands to prevent sticking. The dough won't flow like traditional bread dough but should be shaped into a loaf form.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the pan with a clean, damp kitchen towel and place in a warm, draft-free area to rise for about 45-60 minutes. The dough won't double in size like wheat bread but should rise by about one-third. Be patient with this step as bean flour rises more slowly than wheat flour.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the dough is rising, preheat your oven to 180°C. Position a rack in the middle of the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the dough has risen, bake for 35-45 minutes until the crust is golden brown and a skewer inserted into the center comes out clean. The internal temperature should read around 95-98°C when fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the bread to cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely before slicing. This cooling period is crucial as it allows the starches to set and prevents a gummy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once completely cooled, slice with a serrated knife. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This bread also freezes beautifully - slice before freezing for easy toasting.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Black Bean Flour Bread Recipe?

This bread uses black bean flour, tapioca starch, ground flaxseed, psyllium husk powder, active dry yeast, coconut sugar or honey, salt, apple cider vinegar, olive oil, warm water, and eggs. These ingredients create a protein-rich, gluten-free loaf with a unique nutty flavour profile.

How to cook Black Bean Flour Bread Recipe at home?

Learn how to cook Black Bean Flour Bread by first proofing your yeast in warm water with sugar, then combining it with black bean flour, tapioca starch, and binding agents like psyllium husk. After mixing thoroughly, allow the dough to rise before baking at 180°C for 35-45 minutes until golden brown with an internal temperature of 95-98°C.

Can I make this bean flour bread without eggs for a vegan version?

Yes, you can make a vegan version by replacing the eggs with a mixture of 2 tablespoons ground flaxseed whisked with 6 tablespoons warm water (let it gel for 5 minutes before using). You may need to increase the psyllium husk to 15g for better binding and structure.

Why does my gluten-free bread turn out dense or gummy inside?

Gluten-free breads can become dense or gummy due to insufficient rising time, overmixing the dough, incorrect oven temperature, or removing from the oven too early. Always ensure complete cooling before slicing, as this allows the starches to set properly and prevents gumminess.

How does bean flour compare to traditional wheat flour in baking?

Bean flour contains more protein and fibre than wheat flour but lacks gluten, requiring binders like psyllium husk and eggs for structure. It creates denser loaves with a nuttier flavour profile and doesn't rise as much. It also adds moisture, resulting in breads that stay fresh longer.

Want to try something else in ...

Whole Grain Bread

Try following recommended recipes

View all
An overhead shot of a rustic round tahini whole grain loaf with a beautifully scored top, showcasing its golden-brown crust against a weathered wooden board. A cross-section reveals the bread's even, moist crumb structure with tiny air pockets throughout. The scene is bathed in soft natural light streaming through a kitchen window, highlighting the loaf's textural details and warm tones. Alongside the bread sits a small bowl of tahini, scattered sesame seeds, and a vintage linen cloth dusted with flour. A freshly cut slice displays the perfect balance between wholesome density and lightness, with a knife resting nearby on a wooden cutting board.
Breads
Whole Grain Bread

Tahini Whole Grain Bread Recipe

A hearty, aromatic whole grain bread enriched with nutty tahini that creates a perfectly moist crumb with a satisfying crust and subtle sesame undertones.
Difficulty:
Intermediate
Prep Time:
20 mins (plus 12-14 hours fermentation)
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic loaf of Carrot Ginger Whole Grain Bread with its golden-brown crust partially sliced to reveal a moist, fiber-rich interior flecked with vibrant orange carrot shreds. The bread sits on a weathered wooden cutting board, surrounded by scattered whole grain flour, fresh carrots with leafy tops, and knobs of fresh ginger. Natural window light highlights the bread's wholesome texture and the crystallized ginger pieces that sparkle throughout the crumb. A drizzle of honey glistens as it's being poured over a warm slice, with steam gently rising, suggesting the bread has just been baked.
Breads
Whole Grain Bread

Carrot Ginger Whole Grain Bread Recipe

Moist, hearty whole grain bread studded with sweet carrot shreds and warming ginger, creating a perfect balance of earthy nuttiness and subtle spice.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
A cross-section view of the freshly sliced Whole Grain Chocolate Bread reveals its hearty texture studded with melted chocolate chunks. Photographed in soft natural light streaming through a kitchen window, the bread sits on a rustic wooden cutting board with scattered cacao nibs and wheat stalks as styling elements. The bread's deep amber crust contrasts beautifully with its nutty brown interior, while visible whole grains add texture and visual interest. A drizzle of honey glistens on a slice in the foreground, emphasizing the bread's natural sweetness, with a steaming cup of coffee positioned slightly out of focus to complete this cozy baking scene.
Breads
Whole Grain Bread

Whole Grain Chocolate Bread Recipe

Rich and moist whole grain bread swirled with decadent chocolate chunks and a subtle hint of honey, offering a perfect balance of wholesome nutrition and indulgent flavor.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic loaf with a beautifully cracked golden-brown crust, placed on a wooden cutting board with a linen towel underneath. A cross-section reveals a tender crumb with visible whole grain textures and tiny flecks of nuts. Soft natural light streams in from a side window, highlighting the bread's varied textures and warm color palette. A knife rests beside a few freshly cut slices, showing the bread's sturdy yet tender interior structure. A small dish of olive oil and a sprinkle of flaky sea salt sit nearby, suggesting serving options for this nutritious homemade loaf.
Breads
Whole Grain Bread

Almond Flour and Whole Grain Blend Bread Recipe

Wonderfully nutty and nutritious bread combining the light texture of almond flour with hearty whole grains for a perfect everyday loaf that's both satisfying and wholesome.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic Olive Rosemary Whole Grain Bread loaf resting on a wooden bread board, sliced to reveal a hearty brown crumb studded with glistening black olives and flecks of green rosemary. Soft natural light streams in from a nearby window, highlighting the bread's crackling crust dusted with flour and scattered herbs. Surrounding the loaf are sprigs of fresh rosemary, a small bowl of extra virgin olive oil, and a few scattered whole olives, creating a Mediterranean tableau. The contrast between the dark olives, aromatic herbs, and nutty-colored whole grain crumb showcases the bread's rustic appeal and artisanal quality.
Breads
Whole Grain Bread

Olive Rosemary Whole Grain Bread Recipe

A rustic, hearty whole grain loaf infused with fragrant rosemary and briny olives, delivering a Mediterranean-inspired bread with a perfect chewy crumb and crisp crust.
Difficulty:
Intermediate
Prep Time:
3 hours 30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a freshly baked round loaf of Parmesan Herb Whole Wheat Bread on a rustic wooden board, with a cross-section slice revealing the hearty texture studded with vibrant green herbs and pockets of melted cheese. The bread's crust is deeply golden and dusted with additional Parmesan and herbs, catching the soft natural light streaming through a kitchen window. A small dish of olive oil, a butter knife, and scattered fresh herbs add context around the bread, while the crumb texture shows perfect air pockets throughout the wholesome wheat interior. Steam rises gently from the just-cut slice, emphasizing its freshness and inviting aroma.
Breads
Whole Grain Bread

Parmesan Herb Whole Wheat Bread Recipe

Rustic whole wheat bread enriched with aromatic herbs and savory Parmesan cheese creates a satisfyingly chewy loaf with a golden, crispy crust and tender, flavorful interior.
Difficulty:
Intermediate
Prep Time:
3 hours (including rise time)
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic loaf of Sweet Potato Whole Wheat Bread with its distinctive golden-orange crumb visible through a clean slice at the front. Captured in soft natural light streaming through a kitchen window, the bread rests on a weathered wooden board with scattered wheat berries and a small bowl of honey nearby. A pat of melting butter glistens on one slice, highlighting the bread's moist, tender texture. The crust shows a beautiful burnished amber color with slight cracks revealing the softer interior beneath. A vintage linen napkin and antique bread knife complete the composition, emphasizing the wholesome, homemade quality of this nutritious loaf.
Breads
Whole Grain Bread

Sweet Potato Whole Wheat Bread Recipe

Moist and wholesome sweet potato whole wheat bread boasts earthy sweetness and a tender crumb, perfect for toasting or enjoying with a slather of butter.
Difficulty:
Intermediate
Prep Time:
3 hours 30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a freshly sliced loaf of whole grain buttermilk bread displaying its perfect dome and golden-brown crust. A cross-section view reveals the bread's even, tender crumb structure with visible whole grain flecks throughout. Soft natural morning light streams across a worn wooden cutting board where the bread rests alongside a small crock of softened butter and a drizzle of honey. A linen tea towel and scattered whole grains frame the scene, while steam gently rises from a just-cut slice, highlighting the bread's freshly baked warmth and hearty texture.
Breads
Whole Grain Bread

Whole Grain Buttermilk Bread Recipe

Rustic whole grain buttermilk bread with a tender crumb and slightly tangy flavor that makes exceptional toast and sandwiches.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 loaf (16 slices)
View recipe
An overhead shot of a round, rustic blue cornmeal loaf with a beautiful golden-brown crust and visible cornmeal texture on top. A cross-section reveals the bread's distinctive blue-tinged crumb with small, even air pockets throughout. The loaf rests on a weathered wooden cutting board alongside a vintage butter dish with freshly cut pats of butter slowly melting from the bread's residual warmth. A scattering of blue cornmeal and a few corn husks frame the composition, while soft natural light streams in from a nearby window, highlighting the bread's crackling crust and creating gentle shadows that emphasize its rustic texture.
Breads
Whole Grain Bread

Blue Cornmeal Bread Recipe

Rustic blue cornmeal bread with a gorgeous golden crust, delicate crumb, and subtle nutty flavor that pairs perfectly with soups, stews, or simply slathered with butter.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a round artisanal Farro Bread with a deeply golden, crackled crust dusted with flour, placed on a weathered wooden board. A cross-section slice reveals a rustic open crumb structure with visible farro grains throughout the tan interior. Soft natural light streams from a nearby window, highlighting the bread's textural details and creating gentle shadows. Scattered whole farro grains and a small bowl of olive oil with herbs surround the loaf, while a linen napkin and vintage bread knife rest alongside, suggesting the promise of a hearty meal to come.
Breads
Whole Grain Bread

Farro Bread Recipe

A rustic, nutty loaf with chewy farro grains, offering complex flavors and a hearty crust that pairs beautifully with soups and robust cheeses.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Black Bean Flour Bread Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-04-30", "description": "Learn how to make this homemade black bean flour bread with our easy step-by-step recipe. This nutritious alternative to traditional wheat bread offers a protein-rich, gluten-free option with a unique nutty flavor profile. The best foolproof method for creating a hearty loaf with perfect texture every time.", "prepTime": "PT20M", "cookTime": "PT45M", "totalTime": "PT1H5M", "keywords": "black bean flour bread, gluten-free bread, high-protein bread, bean flour recipe, dairy-free bread", "recipeYield": "12", "recipeCategory": "Bread", "recipeCuisine": "Gluten-Free", "nutrition": { "@type": "NutritionInformation", "calories": "165 calories", "carbohydrateContent": "22 g", "proteinContent": "6 g", "fatContent": "6 g", "saturatedFatContent": "1 g", "cholesterolContent": "35 mg", "sodiumContent": "245 mg", "sugarContent": "1 g", "servingSize": "1 slice" }, "recipeIngredient": [ "250g black bean flour", "100g tapioca starch (or arrowroot powder)", "30g ground flaxseed", "12g psyllium husk powder", "7g active dry yeast", "1 tbsp coconut sugar (or honey)", "1 tsp salt", "1 tsp apple cider vinegar", "3 tbsp olive oil", "360ml warm water (about 40°C)", "2 large eggs, at room temperature" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Proof Yeast", "text": "Begin by combining the warm water (40°C) with the coconut sugar in a small bowl. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until foamy. This proofing step ensures your yeast is active and will help your bread rise properly." }, { "@type": "HowToStep", "name": "Mix Dry Ingredients", "text": "In the bowl of your stand mixer, whisk together the black bean flour, tapioca starch, ground flaxseed, psyllium husk powder, and salt. These dry ingredients form the structure of your bread, with the psyllium husk acting as a crucial binder in gluten-free baking by creating a network similar to gluten." }, { "@type": "HowToStep", "name": "Combine Wet Ingredients", "text": "In a separate bowl, lightly beat the eggs, then add the olive oil and apple cider vinegar. The vinegar helps activate the leavening agents and improves the bread's texture by breaking down some of the starches in the bean flour." }, { "@type": "HowToStep", "name": "Mix Dough", "text": "With the mixer on low speed using the paddle attachment, slowly pour the yeast mixture into the dry ingredients, followed by the egg mixture. Increase the speed to medium and beat for 3-4 minutes until the dough comes together. Unlike wheat dough, this won't be stretchy but should be thick and somewhat sticky." }, { "@type": "HowToStep", "name": "Prepare Pan", "text": "Line your loaf pan with parchment paper, leaving some overhang for easy removal. Using a silicone spatula or dough scraper, transfer the dough to the prepared pan and smooth the top with wet hands to prevent sticking. The dough won't flow like traditional bread dough but should be shaped into a loaf form." }, { "@type": "HowToStep", "name": "Rise Dough", "text": "Cover the pan with a clean, damp kitchen towel and place in a warm, draft-free area to rise for about 45-60 minutes. The dough won't double in size like wheat bread but should rise by about one-third. Be patient with this step as bean flour rises more slowly than wheat flour." }, { "@type": "HowToStep", "name": "Preheat Oven", "text": "While the dough is rising, preheat your oven to 180°C. Position a rack in the middle of the oven." }, { "@type": "HowToStep", "name": "Bake", "text": "Once the dough has risen, bake for 35-45 minutes until the crust is golden brown and a skewer inserted into the center comes out clean. The internal temperature should read around 95-98°C when fully baked." }, { "@type": "HowToStep", "name": "Cool", "text": "Allow the bread to cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely before slicing. This cooling period is crucial as it allows the starches to set and prevents a gummy texture." }, { "@type": "HowToStep", "name": "Slice and Store", "text": "Once completely cooled, slice with a serrated knife. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This bread also freezes beautifully - slice before freezing for easy toasting." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Rodriguez", "datePublished": "2024-04-25", "reviewBody": "Perfect texture, not too dense! I was worried it would be heavy like other bean breads I've tried, but this recipe creates a wonderfully balanced loaf. My celiac husband absolutely loves it toasted for breakfast.", "name": "Great Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam Chen", "datePublished": "2024-04-22", "reviewBody": "Great protein-rich alternative to wheat! As someone watching their carbs but missing bread, this recipe has been a game-changer. The nutritional profile is impressive and it satisfies my bread cravings completely.", "name": "Nutritional Powerhouse", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-18", "reviewBody": "My family loves this nutritious option! Even my picky kids enjoy this bread, which says a lot. I appreciate having a healthier alternative that doesn't compromise on taste or texture. Well done!", "name": "Family Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Magnus Johansson", "datePublished": "2024-04-15", "reviewBody": "Holds together better than expected! I've tried many gluten-free breads that crumble apart, but this one maintains its structure beautifully. Perfect for sandwiches and doesn't fall apart when sliced thinly.", "name": "Excellent Structure", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Fatima El-Masri", "datePublished": "2024-04-10", "reviewBody": "Delicious with soup or stew! The earthy notes of this bread complement savory dishes perfectly. I've made this recipe three times now and it's consistently excellent. The psyllium husk is really the secret ingredient here.", "name": "Perfect Pairing", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Black Bean Flour Bread Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "This bread uses black bean flour, tapioca starch, ground flaxseed, psyllium husk powder, active dry yeast, coconut sugar or honey, salt, apple cider vinegar, olive oil, warm water, and eggs. These ingredients create a protein-rich, gluten-free loaf with a unique nutty flavour profile." } }, { "@type": "Question", "name": "How to cook Black Bean Flour Bread Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Black Bean Flour Bread by first proofing your yeast in warm water with sugar, then combining it with black bean flour, tapioca starch, and binding agents like psyllium husk. After mixing thoroughly, allow the dough to rise before baking at 180°C for 35-45 minutes until golden brown with an internal temperature of 95-98°C." } }, { "@type": "Question", "name": "Can I make this bean flour bread without eggs for a vegan version?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, you can make a vegan version by replacing the eggs with a mixture of 2 tablespoons ground flaxseed whisked with 6 tablespoons warm water (let it gel for 5 minutes before using). You may need to increase the psyllium husk to 15g for better binding and structure." } }, { "@type": "Question", "name": "Why does my gluten-free bread turn out dense or gummy inside?", "acceptedAnswer": { "@type": "Answer", "text": "Gluten-free breads can become dense or gummy due to insufficient rising time, overmixing the dough, incorrect oven temperature, or removing from the oven too early. Always ensure complete cooling before slicing, as this allows the starches to set properly and prevents gumminess." } }, { "@type": "Question", "name": "How does bean flour compare to traditional wheat flour in baking?", "acceptedAnswer": { "@type": "Answer", "text": "Bean flour contains more protein and fibre than wheat flour but lacks gluten, requiring binders like psyllium husk and eggs for structure. It creates denser loaves with a nuttier flavour profile and doesn't rise as much. It also adds moisture, resulting in breads that stay fresh longer." } } ] }