Rice varieties with high and intermediate amylose content can form firm gels suitable for making bread. These gels help the bread maintain its shape and volume during baking. Rice varieties that do not form hard gels are not good for bread-making as they shrink after cooling. The hardness, elasticity, and cohesiveness of the gel positively correlate with bread volume, while crumb firmness is negatively correlated with gel hardness and elasticity. The ability of rice flour to form a hard gel is the main factor in determining its suitability for making yeast-leavened bread. Additionally, the gel should be elastic and not brittle for optimal bread-making potential. The physical properties of rice flour gels can be used to predict how well rice flour will work for making bread.