Optimization of Gluten‐Free Bread Prepared from Cornstarch, Rice Flour, and Cassava Starch

The proportions of cornstarch, cassava starch, and rice flour were optimized for production of gluten‐free bread (with 0% and 0.5% soy flour) to maximize specific volume (Y 1 ,Y 1 ′), crumb‐grain score (Y 2 ,Y 2 ′), and bread score (Y 3 ,Y 3 ′). A central composite design involving cornstarch/cassava starch ratio (X 1 ) and rice flour/cassava starch ratio (X 2 ) was used, and 2nd‐order models for Y 1 and Y 1 ′ were employed to generate response surfaces. The maxima of response surfaces for crumb‐grain score and bread score indicate that optimal gluten‐free bread can be prepared from 74.2% cornstarch, 17.2% rice flour, and 8.6% cassava starch. Addition of soy flour at the 0.5% level also improved bread texture.