Background and Objectives: Despite the production and consumption of gluten-free breads in Iran, which, the bulk of formula is from rice, impact of rice characteristics on the quality of produced bread has not been investigated. This study aimed to compare the amount of broken rice varieties’ macronutrients from two different climate zones and to study the dough rheology, sensory properties and quality of produced bread from these varieties in a commercial gluten-free bread formula
 Materials & Methods: In this study, the effects of four different broken rice varieties (Hashemi, Tarom, Khouzestan, Lenjan) from two different climate zones on dough rheology (dynamic oscillatory test) and quality parameters (color, specific volume, textural properties and sensorial properties) of a commercial gluten free bread was investigated. Flour characterization and hydration properties, and gelatinization temperatures were also assessed.
Results: Significant differences were observed in proximate analysis and hydration properties of different varieties. Gelatinization temperatures and dough rheology showed correlation with the damaged starch contents. Specific volume of the breads did not have any correlation with damaged starch content nor the amylose content but showed a significant correlation with WBC. Crumb hardness of the breads had positive correlation with elastic modulus of the dough and WBC. Darker colors of bread were preferred according to the crumb color and sensory evaluation test.
Conclusion: Based on the outcomes of bread quality attributes, Khouzestan (warm and dry region variety) which is a cheaper rice variety was the most appropriate variety for gluten free bread production. Moreover, rice varieties being used in companies are not necessarily the best ones for gluten free bread making.