Using highland barley as raw material, the effects of soaking temperature, soaking time, baking temperature and baking time on the gelatinization ratio of highland barley were studied by single-factor experiments. Using the gelatinization ratio of highland barley as response value, the baking process of highland barley was optimized by response surface methodology. The results showed that the optimal baking conditions were soaking temperature 35℃, time 3.5 h, baking temperature 268 ℃ and time 12 min. Under the optimized conditions, the gelatinization ratio of baked highland barley was up to 93.18%. The baked highland barley had unique flavor, which could be used for as raw materials for brewing or other processed food.