A dough composition comprising gluten-free cereal flour, a water-soluble
cellulose ether, and a low substituted cellulose ether having a molar
substitution of 0.05-1.0 is provided. The bread made from the dough
composition has a good mouthfeel and a satisfactory volume, retains
softness over time, and are eatable by those patients of food allergy to
wheat or the like.
