Improving gluten-free bread quality by enrichment with acidic food additives

► Rice flour and HPMC as baking ingredients are used to improve gluten-free bread. ► Acidic food additives have been included to improve bread quality. ► Monosodium phosphate yields the most advantageous properties. ► Discussions are made on the basis of CO2 transport pathway across the network. ► Chemical properties of the acids justify the bread's alveolus size.