Provided is a method of making bread which has a satisfactory volume,
provides a good texture, can be eaten by patients allergic to food such
as wheat, and contains uniform bubbles. Specifically, provided is a dough
composition comprising at least water-soluble hydroxypropyl
methylcellulose having a hydroxypropoxyl molar substitution of from 0.05
to 0.3 and a degree of methoxyl substitution of from 1.4 to 1.9, wherein
hydroxypropoxyl groups are divided into substituted hydroxypropoxyl
groups having hydroxyl groups of the hydroxypropoxyl groups substituted
further with methoxyl groups and unsubstituted hydroxypropoxyl groups
having hydroxyl groups of the hydroxypropoxyl groups unsubstituted, and a
ratio (A/B) of a molar fraction (A) of the substituted hydroxypropoxyl
groups to a molar fraction (B) of the unsubstituted hydroxypropoxyl
groups is 0.4 or greater; a gluten-free cereal flour; and water.