Dr. Ken Alibek
Anti-Inflammatory White-Style Bread
Key Features:
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Gluten-free
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Casein-free (dairy-free)
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No refined sugar
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Anti-inflammatory
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Soft, light texture similar to white bread
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Rich in brain-friendly nutrients (zinc, omega-3s)
Prep Time
15 min
Ready In
50 min
Servings
1 loaf
Ingredients (for 1 Loaf)
Dry Ingredients:
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1½ cups gluten-free oat flour (anti-inflammatory, mild flavor)
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½ cup tapioca starch (adds fluffiness and stretch)
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¼ cup almond flour (adds moisture and healthy fats)
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2 tbsp ground flaxseed (omega-3s, anti-inflammatory)
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1½ tsp aluminum-free baking powder
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½ tsp baking soda
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¾ tsp sea salt
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1 tsp apple cider vinegar (for rise and gut health)
Wet Ingredients:
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3 large eggs (or flax eggs if allergic)
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1 cup unsweetened almond milk (or oat milk)
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¼ cup extra virgin olive oil (anti-inflammatory fat)
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1 tsp raw honey (optional, small amount for yeast activation)
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1 tbsp psyllium husk powder (for bread-like texture and gut support)
Optional (for extra benefits):
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1 tbsp ground chia seeds (adds puffiness and omega-3s)
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½ tsp turmeric (masked well by oat and almond flours)
Tips for Best Texture:
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Tapioca starch + almond flour + psyllium husk mimic the stretch and softness of wheat gluten.
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For more puffiness, add 1 tsp baking yeast and let the dough rise 30–45 mins in a warm place before baking.
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If eggs are avoided, use 3 tbsp chia gel or flax egg (1 tbsp ground flax + 3 tbsp water per egg).
Instructions
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Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or grease with
olive oil. -
Mix dry ingredients in a large bowl: oat flour, tapioca starch, almond flour, flaxseed,
baking powder, baking soda, salt, psyllium husk (and chia/turmeric if using). -
Whisk wet ingredients in another bowl: eggs, almond milk, olive oil, vinegar, and honey.
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Combine wet and dry mixtures until smooth. Let the dough rest for 10 minutes—
psyllium and flax will help form a flexible dough. -
Pour the batter into the loaf pan and smooth the top with a spatula. The batter will be
thick but spoonable. -
Bake for 45–50 minutes or until the top is golden and a toothpick comes out clean.
(Check at 40 min.) -
Cool completely before slicing—this helps keep it fluffy and sliceable.
Tips for Best Texture: -
Tapioca starch + almond flour + psyllium husk mimic the stretch and softness of wheat
gluten. -
For more puffiness, add 1 tsp baking yeast and let the dough rise 30–45 mins in a warm
place before baking. -
If eggs are avoided, use 3 tbsp chia gel or flax egg (1 tbsp ground flax + 3 tbsp water per
egg).
Why It's Good for Autistic Kids:
Omega-3s, zinc, vitamin E, and fiber from flax, almond, and oat support the brain and reduce inflammation.
​No gluten, dairy, or refined sugar—lowers neuroinflammation risk.
​
Gentle on gut, with prebiotic ingredients like psyllium and flax.