Currently, it is still a challenge to obtain gluten free breads (GFB) that meet sensory and health requirements of consumers. Thus, this study investigated the effects chickpea flour (CF) psyllium (PSY) on GFB quality, acceptability, glycemic satiety indexes. The control bread was prepared with rice (RF) cassava starch (75:25). Replacing RF CF improved quality by yielding better loaf volume cru...