The invention relates to a baked food product comprising a protein, a dietary fiber, water, a stabilizer, and optionally a digestible carbohydrate, wherein the baked food product comprises at least 30 wt% of the protein based on a dry matter weight, wherein at least 50 wt% of the protein consist of albumin, and wherein a weight ratio of the protein to the dietary fiber is selected in the range of 0.75 - 4, wherein the food product is a gluten-free food product, and wherein a weight ratio of the optional digestible carbohydrate to protein is equal to or less than 0.15. Further, a process for the production of such food product and a baking composition obtainable by the process is described.
