A nutritional gel composition comprises starch and at least one further energy substrate. The method of preparing the gel composition comprises the steps of: combining the starch with water to form a starch and water mixture； heating the starch and water mixture to a temperature in the range of 60-100 ºC； homogenising the starch and water mixture at a pressure in the range 20-400 MPa or using a sonic homogeniser； and adding the energy substrate at a temperature in the range of 60-100ºC. The energy substrate may be a carbohydrate. There may be two or more energy substrates and they may be maltodextrin and fructose. The composition may comprise gellan gum. The composition provides multiple rapidly absorbed energy sources without loss of stability for greater control over rate of energy delivery and availability to muscles.
