The goal of the research was to improve the process of making gluten-free bread using rice, corn, and chickpea flour. The researchers tested different combinations of these flours and found that the best bread was made with 60% rice flour, 20% corn flour, and 20% chickpea flour. They also discovered that the key factors for making good gluten-free bread are the types and amounts of these flours used, as well as the fermentation and baking times and temperatures.