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The aim of the present study was to prepare and evaluate breads containing various ratios of gluten-free flours. Corn flour and starch, rice flour and soy meal, as well as a ready mix of commercial gluten-free meal, were used for the preparation. Also, bread with gluten as control sample, was prepared using flour for general use. In order to identify differences in the characteristics of the breads, a qualitative assessment was conducted and maturation in the oven, bread height, moisture loss, specific volume and yield of the dough were measured. For the next three days the breads were stored and the course of their moisture was monitored. In addition, organoleptic evaluation of the breads was performed by 29 unqualified testers, who were asked to evaluate the following characteristics: appearance, crust color, crumb color, uniformity of crust coloring, uniformity of the crumb porosity, crumb elasticity, friability, flavor, crumb consistency, crumb crispiness, hardness, chewing difficulty and overall acceptability. The process was completed with a likeness questionnaire. Finally, by means of statistical processing, the significance of the effects of the design parameters on the individual properties of the bread samples was determined. The findings showed control superiority in the specific volume of the bread, higher crumb moisture maintenance using a higher soybean meal ratio and an external image similar to that of the control with the addition of equal proportions of flours. Statistical difference between the control and the gluten-free samples was observed only in flavor and crumb elasticity. The largest amount of soy flour showed the most desirable friability and cohesiveness of crumb and the highest proportion of corn flour, the most desirable hardness, aroma, overall acceptability and liking.