In order to improve bread quality gluten-free bread dough formulation the research focused to the addition of metolose SFE 4000 (hydroxylpropyl methyl cellulose) and maltodextrin (DE=19) ranging from 0 to 3% and 0 to 15%, respectively. The results showed that an increasing of metolose SFE 4000 caused the increase of bread specific volume and improved texture, and extended shelf-life. The maltodextrin was an effective factor to increase bread specific volume and reduce crumb hardening during storage. The best effect on sensory characteristics of gluten-free bread were observed when applied 2% metolose SFE 4000 and 10% maltodextrin. The addition of metolose SFE 4000 and maltodextrin in the gluten-free bread recipe was necessary because they can act as a polymeric substance to mimic the viscoelastic properties of gluten to improve stability and quality of gluten-free bread.