Okara flours from chickpea and soy were tested as thickeners to improve the texture of gluten-free bread. Chickpea okara had more starch but less fiber and protein than soy okara. Both okara flours increased the viscosity of the bread batter and made the bread moister. The bread with soy okara was found to be more moist than the one with chickpea okara. However, adding okara to the bread also made it harder and reduced its volume.