In this study, the effects of 18 different additive formulas constituted with xanthan and hydroxypropylmethylcellulose (HPMC) gums (hydrocolloids) were examined in the manufacture of corn starch based gluten-free bread. The additives used as alone or in combinations in the bread manufacture. It was also added with mono-and diglyceride based gel preparations and diacetyl tartaric acid esters of mono-and diglycerides for improving gluten-free bread characteristics. The volumes and softness of the breads have been measured as maximum when HPMC was used alone in increasing order from 1 to 2%. While HPMC gum improved the volume and softness of bread more than Xanthan gum, Xanthan gum improved the grain structure of crumb more than HPMC. In general, these hydrocolloids gave a good quality of bread in terms of moisture content, grain structure and Neumann baking coefficient values, when they were used with combinations rather than being used individually. Addition of surfactant to all combinations always enhanced the grain structure of bread. In contrast, it either worsened or did not change the volume and softness of the bread.