Rheological properties of gluten-free dough with different percentages of sodium carboxymethyl cellulose (NaCMC) added to substitute lack of gluten were studied. Wheat and rice flour doughs were used as control formulations in this study. The results obtained were compared with a standard wheat dough. The farinogram curve has shown significant improvement of gluten-free dough by adding NaCMC; a 500 BU consistency was reached, but the development time of dough was higher compared to wheat dough development. Addition of NaCMC has shown appropriate rheological behaviour of dough which lead to a higher quality of gluten-free bread in volume and sensorial properties. The rheological measurements showed high improvements for the rice dough samples with 0.5% (P2) and 1% NaCMC (P3), thus, the farinogram indicated a higher water absorption, and dough stability for these samples, also volume was increased with 31% in P3 compared to the rice dough control sample (C). 2% NaCMC (P4) added, resulted in 5% volume decrease compared to 1% NaCMC (P3). (C) 2015 Elsevier Ltd. All rights reserved.