Rice bread is bread in which rice flour is used as a complete or partial substitute for wheat flour. Because rice flour contains no gluten, these breads have a denser, more crumbly texture than wheat breads, and formulations usually add binders, starches, or hydrocolloids to improve structure and sliceability. Rice bread serves consumers avoiding gluten and showcases how alternative flours can be adapted to leavened products, although matching the volume and chew of wheat bread remains a technical challenge for bakers.