Scientists found that combining rice starch with corn zein and additional protein can make gluten-free dough behave like wheat dough. Only rice starch significantly improved the dough's strength and resistance to deformation, making it elastic. This combination also lowered the dough's temperature for better performance. By using the right starch and sometimes additional proteins, the researchers achieved dough properties similar to wheat dough, which could benefit the gluten-free and plant-based protein markets.