Abstract: A food composition for the preparation of a naturally leavened bakery product free of gluten or components thereof containing a starchy ingredient free of gluten or components thereof, a legume flour and partially hydrolysed guar gum having a molecular weight of between 500,000 Da and 1,000,000 Da is disclosed. The composition is free of cellulose derivatives; the legume flour may be chickpea flour, bean flour, faba bean flour, pea flour, lentil flour, preferably chickpea flour; the starchy ingredient free of gluten may be corn starch, rice flour, potato starch, pea starch, cassava starch, sorghum starch and mixtures thereof.