Owing to accumulating evidence of the high prevalence of wheat allergy and celiac disease, the development of high quality gluten-free breads has become an urgent issue in the food industry. However, several problems for swelling of the bread remain to be solved. In this paper, we sought to overcome the problem. In the case of same rate of additional water, addition of cooking oil made the bigger the volume of the rice flour bread in comparison with margarine. When using cooking oil, the hardness is considered to depend on the amount of water than the type of oils. The hardness between different amounts of oil showed no significant differences.
