The purpose of this master's thesis was to optimize the technology of the production of gluten-free sponge cakes to an extent, where at least immediately after production, their sensory properties would not differ from wheat-flour sponge cakes. For each flour type (gluten-free flour from two producers B1 and B2, and wheat flour) four groups of sponge cake mixes were prepared (direct and indirect mix without baking powder versus direct and indirect mix with an addition of baking powder), in eight repetitions. Four repetitions were used to analyze unbaked mixes (density, absorbance at 970 nm and 990 nm, instrumental colour measurement and back extrusion test) and four for the analysis of baked (30 min in the oven, air temperature being 180°C) sponge cakes (the measuring of height and volume, instrumental colour measurement, texture (Texture Profile Analysis) and sensory properties (quantitative descriptive sensory analysis)), conducted 3 and 24 hours after baking. The obtained results were statistically processed. Differences were found in the physical parameters of unbaked mixes, and in physic-chemical parameters and sensory properties of baked sponges, made with different gluten-free flours. The addition of baking powder causes differences that are more visible than those observed when comparing two distinctive sponge mix procedures (linear discriminant analysis). Gluten-free sponge cakes prepared from the flour of producer B2 by indirect and direct mixing, with the addition of baking powder are similar to the control group, i.e. wheat flour sponge cakes made with indirect mixing without baking powder.