Rice flour has been found to be one of the most suitable cereal grain flours for preparing foods for celiac patients. The suitability of rice flour is attributed to its low levels of prolamins, since the peptides released from the breakdown of the prolamins act as toxins for individuals suffering from celiac disease. As a result cereals containing prolamins (wheat, rye, barley and oats) cannot be consumed and the only preventive measure is to keep the diet of the celiac patient as gluten free as possible. Since rice possesses unique nutritional, hypoallergenic, colourless and bland taste properties, its use in baby foods, puddings and especially in development of foods for gluten intolerant patients has been increasing. However, the use of rice flour in breadmaking is still limited because rice proteins are unable to retain the gas produced during the fermentation process.