The main wheat component responsible for bread and cake quality is gluten. Celiac disease is an autoimmune digestive disease that is caused by the digestion of gluten, and the only treatment of this disease is a gluten‐free diet. Various gluten‐free formulations (composite and wheatless flours) have applied gums (as gluten substitutes) to mimic the viscoelastic properties of gluten. In the bakery products, gums have been used to improve dough performance, bread and cake characteristics, textural and sensorial quality, and extension the products shelf life. This paper reviews the effect of the most common and new hydrocolloids (balangu seed, wild sage seed, basil seed, cress seed, xanthan, guar, starch carrageenan, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, and locust bean gums) on the rheological, physicochemical, textural, and quality characteristics of gluten‐free breads and cakes. Gums affect gelatinization and retrogradation of starch through a strong association of amylose with gum, resulting in a decrease in the retrogradation of starch. Gums addition increased volume and porosity of the breads and cakes and resulted in softer products.
