A method for the production of a foamed, dough-based, gluten-free food product, comprising the steps of: a) Providing a food product matrix to be foamed comprising a proportion by weight of a starch-containing, gluten-free raw material as well as a proportion by weight of water, b) Introducing a gas to be dissolved or a gas dissolved in a dispersion in the form of carbon dioxide (CO 2) or nitrous oxide (N 2 O) into the food product matrix to be foamed between 0.05 and 1.5 % by weight, c) Dissolving the gas to be dissolved under pressure in the aqueous portion of the food product matrix, respectively wherein the introducing of the gas dissolved in the dispersion into the aqueous portion of the food product matrix to be foamed takes place under pressure, d) Gas bubble formation due to pressure drop at a pressure drop rate of >60 bar/min and volume increase with resulting density reduction of the dough due to bubble growth to form a foamed food product matrix of the food product to be produced, e) Foam stabilization of the foamed food product matrix characterized in that in step b) and/or step c) gas is present in a subcritical state below the critical point at a pressure of 10bar ≤ p < critical point, wherein the critical point includes the critical temperature, the critical pressure as well as the critical density, and that in step c) an additional convective material transport occurs by an additional intensive mixing of the gases with the dough material. a) Providing a food product matrix to be foamed comprising a proportion by weight of a starch-containing, gluten-free raw material as well as a proportion by weight of water, b) Introducing a gas to be dissolved or a gas dissolved in a dispersion in the form of carbon dioxide (CO 2) or nitrous oxide (N 2 O) into the food product matrix to be foamed between 0.05 and 1.5 % by weight, c) Dissolving the gas to be dissolved under pressure in the aqueous portion of the food product matrix, respectively wherein the introducing of the gas dissolved in the dispersion into the aqueous portion of the food product matrix to be foamed takes place under pressure, d) Gas bubble formation due to pressure drop at a pressure drop rate of >60 bar/min and volume increase with resulting density reduction of the dough due to bubble growth to form a foamed food product matrix of the food product to be produced, e) Foam stabilization of the foamed food product matrix characterized in that in step b) and/or step c) gas is present in a subcritical state below the critical point at a pressure of 10bar ≤ p < critical point, wherein the critical point includes the critical temperature, the critical pressure as well as the critical density, and that in step c) an additional convective material transport occurs by an additional intensive mixing of the gases with the dough material. in step b) and/or step c) gas is present in a subcritical state below the critical point at a pressure of 10bar ≤ p < critical point, wherein the critical point includes the critical temperature, the critical pressure as well as the critical density, and that in step c) an additional convective material transport occurs by an additional intensive mixing of the gases with the dough material.