The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of natural yeast based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding.

The present invention relates to compositions comprising a purified population of one or more microorganisms for producing a dough or baked food product. Said compositions may improve fermentation of the dough or baked food product by enhancing rheological properties, improving nutritional quality, and/or increasing shelf-life of the dough or baked food product.