The effects of rice flour, cornstarch, potato starch and soy bean flour on the quality of gluten-free rice bread were investigated using Response Surface Methodology (RSM). Box-Behnken design consisting of four variables, rice flour, cornstarch, potato starch and soy bean flour in a three-level pattern with 15 runs, was prepared. The design was applied to develop models for the specific volume and sensory score of the gluten-free rice bread. The optimized formulation contained 64.9g rice, 20.3g cornstarch, 10.2g potato starch and 4.9g soybean flour, providing the final product with more uniformed, texture and high sensory score. Texture Profile Analysis(TPA) of the produce with the optimized formulation exhibited low firmness during storage, indicating that the combination of four different cereal floursretarded the retrogradation of gluten-free rice bread. Keywords: cornstarch, gluten-free bread, optimization, potato starch, rice flour, response surface methodology