Disclosed is a method of processing a starch-based material to provide an edible food, comprising: providing the starch-based material； forming the starch-based material into a sticky mash by mincing the starch based material, the starch-based material being cooked or substantially gelatinized； baking portions of the mash between an opposed pair of heated surfaces to obtain a baked product, wherein the mash sticks to the opposed pair of heated surfaces upon contact therewith to provide the product with a pore structure and a controlled ratio of voids to solids within the product, the mash being compressed under at least initial compression by the heated surfaces to a predetermined thickness, and the stickiness of the mash decreasing during the baking for removal of the product from the heated surfaces at a predetermined moisture level of the product； and removing the baked product from the heated surfaces.
