The objective of this study was to determine the impact of adding xanthan and guar gumsat different levels 2, 3 and 4% on the rheological behavior of rice flour, corn and potato starches batter, aswell as, gluten-free bread quality. It could be found that consistency coefficient and apparent viscositieswere gradually increased with increased the level of xanthan and guar gums from up to 4%. Addition ofxanthan gum at level 3 and 4% to prepared gluten-free formula resulted in significant improvement inbread specific volume (2.94 and 2.79 cm3/g, respectively) compared with other investigated treatments.Also, the prepared gluten-free bread containing 4% of guar gum showed significant higher of lightnessvalue 74.9 followed by 66.5 and 66.5 which given by prepared gluten-free bread with added 2 and 3% ofguar gum, respectively. Gluten-free bread sample with adding 3% of xanthan and guar gums mixture wasthe more acceptable in sensory attributes followed by gluten-free bread by 3% of xanthan gum comparedwith other studied treatments. Gluten-free bread with adding 3% of xanthan and guar gums mixture wasmore freshness and keeping high moisture content from zero time until 72 hours of storage periodfollowed by gluten-free bread containing 3% and 4% of xanthan gum. It could be concluded that glutenfreepan bread can be prepared with acceptable quality using rice flour, corn and potato starches byadding 3% mixture of xanthan and guar gums at 1:1 ratio.