PROBLEM TO BE SOLVED: To provide a gel food from which the nutrient components of soybean can be ingested, almost without rough texture even using soybean flour having a grain size, not all passing through a 325-mesh screen； a pudding-like gel food having an appearance and a texture similar to those of a pudding made from milk and egg, even not using milk and egg as raw material； and a steamed egg custard-like gel food having an appearance and a texture similar to those of a steamed egg custard made from egg, even not using egg as raw material.SOLUTION: The gel food includes 3 to 13 mass% of soybean flour, 0.08 to 0.25 mass% of one or two selected from agar and &kgr；-type carrageenan, 0.02 to 0.2 mass% of locust bean gum and xanthan gum, and water. The mass ratio of the locust bean gum to the xanthan gum is 90/10 to 30/70.
