Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran

► Rice bran addition improved the structural and textural properties of GF bread. ► Sensory acceptance was increased after bran addition. ► Nutritional values (protein and DF content) were improved by rice bran addition. ► IDF-SDF ratio can be favourable influenced by selected rice bran types. ► Addition of bran sources with high SDF extended shelf-life.