Preparing the egg base
Most recipes made with fibre blend require the addition of eggs, which help create structure and improve the overall texture of the dough.
The eggs can be easily whisked until smooth using a hand whisk, or an electric mixer can be used for convenience (this is what I use — you can find it here).
In most recipes, additional ingredients such as liquid, plant-based yoghurt or fat are added to the eggs. These should always be mixed into the eggs first to create a smooth, uniform base.
Combining dry and wet ingredients
I recommend combining the dry ingredients separately in a bowl, then adding this mixture to the egg mixture.
When working with fibre blend, it is important to mix quickly using a silicone spatula. The fibres absorb liquid very rapidly, so slower mixing can result in an uneven texture.
A silicone spatula allows you to incorporate the ingredients quickly and evenly, creating a smooth fibre dough.
Resting the dough
If the recipe includes a resting step, leave the dough to rest in the same bowl in which it was mixed, and cover it to prevent drying.
Preparing the work surface
For best results, place a silicone rolling mat on your work surface and lightly dust it with flour.
Kneading
After resting, the dough usually needs to be kneaded thoroughly.
Knead the dough for 2–3 minutes, using firm, continuous movements, until the texture becomes smoother and more uniform.
Shaping
Once kneaded, the dough can be shaped or rolled out as required by the recipe.
A note on practice
Working with fibre dough is a skill that improves with practice. The more you work with it, the easier it becomes to handle and shape.
Over time, you will develop a feel for the texture and consistency, making it easier to create consistent, high-quality gluten-free bakes using Eiravee Fibre Blend.
For more information on tools and equipment, see the Gluten-Free Baking Tools section.
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