A method for the preparation of a bakery product with a very low gluten content, the method comprising the steps of realization of a dough that includes a first predetermined amount of at least one of at least a cereal flour, a second predetermined amount of an aqueous solution of at least one hydroxide of an alkali metal or alkaline-earth metal and a third predetermined amount of yeast, including the at least one flour gluten fermentation of the dough for a predetermined fermentation time cooking of the dough fermented to obtain a finished bakery product.
