Eiravee Fibre Blend

The Fibre Blend is a carefully balanced combination of bamboo fibre flour and psyllium husk powder, developed specifically for gluten-free baking.

These two ingredients work together to create structure and softness in doughs without the need for traditional flour. Unlike conventional baking bases, this blend contains virtually no digestible carbohydrates, making it an ideal foundation for lighter, more balanced recipes.

In both the book and on the website, the Fibre Blend is used as a key component in a range of lower-carb recipes designed to feel satisfying without being heavy. It can be used on its own or combined with gluten-free flours to help create more balanced bakes with improved texture and a lighter nutritional profile.

The result is a more flexible approach to baking — one that allows you to adapt recipes, reduce carbohydrate impact, and create results that feel both enjoyable and supportive of a balanced way of eating.

To help you achieve consistent, high-quality results, you can find recommended products in the “Products I Trust” section on the website.

Gluten-free results depend on the use of certified gluten-free ingredients.

Bamboo fibre flour

Bamboo fibre is a finely milled, plant-based fibre made from the inner part of the bamboo plant. It is light, neutral in flavour and colour, and designed to support baking rather than dominate it.

In the cookbook and recipes found on this website, we use bamboo fibre in a fine powder form, ensuring even distribution within the blend and contributing to a smoother, more uniform texture in the finished bake.

Because bamboo fibre contains virtually no digestible carbohydrates, it fits naturally into recipes where balance and moderation matter.

Another reason we value bamboo fibre is its reliability. It behaves consistently in both sweet and savoury baking, and when combined with other fibres, it helps create doughs that are easier to handle and more forgiving to work with.

In the cookbook and recipes found on this website, bamboo fibre is never used on its own but as part of a carefully balanced blend. The quantities are deliberately precise, ensuring that each recipe delivers a familiar, comforting result — without the compromises often associated with gluten-free baking.

Think of bamboo fibre as a quiet supporting ingredient: subtle, dependable, and there to make your baking experience smoother and more enjoyable.

To help you achieve consistent, high-quality results, you can find recommended products in the “Products I Trust” section on the website.

Psyllium Husk Powder

Psyllium husk is a plant-based fibre made from the outer husk of the Plantago ovata seed. In baking, it is prized for its ability to create structure and cohesion, particularly in gluten-free recipes where traditional flours are absent.

When mixed with liquid, psyllium husk naturally forms a soft, gel-like texture. This helps doughs hold together, improves elasticity, and supports a more even, reliable crumb — all without affecting flavour. Used in measured amounts, it blends seamlessly into both sweet and savoury recipes.

In the cookbook and recipes found on this website, we use light-coloured psyllium husk in a finely ground powder form. This ensures a smoother texture, more even hydration and a cleaner appearance in the finished bake.

The quality of psyllium husk plays a crucial role in the final result. A high-quality, light (blonde) psyllium powder is essential — darker or coarser varieties can lead to heavier textures, uneven hydration, and a noticeable impact on both colour and consistency.

Combined with other fibres, it helps create doughs that are easier to handle and baked goods that feel familiar, balanced and enjoyable.

To help you achieve consistent, high-quality results, you can find recommended products in the “Products I Trust” section on the website.

Cream of Tartar

Cream of tartar is a naturally occurring acidic powder derived from grapes. 

In baking, it is used in small amounts to support stability and balance within a recipe.

In the cookbook and recipes found on this website, cream of tartar works quietly alongside bicarbonate of soda, helping baked goods rise evenly and achieve a lighter texture without affecting flavour. 

It is a subtle but important component of the blend, contributing to reliable and consistent results.

Bicarbonate of Soda

Bicarbonate of soda is a commonly used raising agent in baking, valued for the lift and lightness it brings to doughs and batters.

In the cookbook and recipes found on this website, it is carefully paired with cream of tartar to create a balanced reaction during baking. Together, they help baked goods rise evenly and develop a lighter texture, without altering flavour. Used in precise amounts, it supports consistent, dependable results across recipes.