Abstract: A process to use partial hydration of certain mucilaginous hydrocolloids to produce a starch-free, high-fiber baked food product is disclosed. The method includes blending a fiber component comprising soluble, non-digestible hydrocolloid fibers, a protein component, a fat component and at least one additive to form a dough, and baking the dough to allow the internal network to encapsulate hot gases released during the baking process to inflate the dough into a baked food product. The water addition is controlled in the blending process so that the soluble hydrocolloid fibers are partially hydrated to form an elastic internal network of mucilage, The dough is free from digestible starch and gluten and is baked without the use of yeast.