It is necessary to use structure forming food additives to ensure the viscous-plastic properties of the dough and its gas-holding ability in the technology of gluten-free bread. The article is devoted to the study of the influence of xanthan gum, carboxymethylcellulose (CMC) and hydroxypropylmethylcellulose (HPMC) on the quality of gluten-free bread from a mixture of rice and corn flour. According to the results of laboratory baking of gluten-free bread, it is established, that the best quality of the products by loaf volume, surface of the bread and porosity structure is provided by adding a mixture of xanthan gum and HPMC in a ratio of 0.5: 1 when adding 1.0…1.5% to the flour mass.