The researchers studied different gluten-free flours to make bread. They mixed corn starch, sweet potato flour, potato flour, mocaf, and xanthan gum in different ratios. The best flour had 50% corn starch, 10% sweet potato flour, 20% potato flour, and 20% mocaf. This flour had good properties for making bread, with specific volume of 2.25 cm3/g and hardness of 1178.73 gf. The composition of the flours affected their properties, but not the setback viscosity. The researchers found that the 50:50 ratio of starch and flour was the best for making gluten-free bread.