Food products, such as a dough for producing a baked product, that contain Jerusalem artichoke flour, a flavor enhancer, and an anti-flatulence agent are disclosed. In certain embodiments, the food product is a baked product that is a cookie or cracker. In accordance with the subject matter of the disclosure, in certain embodiments, the food product contains at least 10 weight percent Jerusalem artichoke flour. The food product also may contain at least 1 weight percent of a flavor enhancer to mask the unpleasant aftertaste of the cynarin that is naturally present in the Jersualem artichoke flour. The food product additionally contains at least one anti-flatulence agent.
