Ohmic baking represents a promising technology with significant potential for adoption in the food industry. The technology offers a rapid, uniform and efficient heating capability, providing an alternative to traditional methods. However, the successful implementation of this technology requires careful design and a thorough understanding of the physical principles involved. The design of an ohmic cell is dependent on a number of factors, including the electrical conductivity of the product, the required power, and the desired current frequency. This document presents the design of ohmic cells, considering both experimental and modelling and simulation, for baking of gluten-free batter. Cells were constructed with stainless steel electrodes, and operated with alternating current from the household mains (50 Hz, 220 V maximum). Three cell, constructed from acrylic, were used for baking with ohmic as only heat source, resulting in a fast and energy-efficient baking process. However, this method did not develop a characteristic surface crust. So, a cell was build using a silicon mould with internal electrodes, which can be used inside ovens and simultaneously baked with hot air. This method improves the appearance of the product. The traditional baking time was 20 min, whereas ohmic baking can be achieved in 3 min, with considerably higher energy efficiency.