The main objective of this study was to develop chickpea flour-containing gluten-free bread formulations having improved physicochemical, nutritional and sensory properties. Increasing roasted chickpea flour (RCF) levels resulted in decreased cohesiveness and springiness, and darker color. Hardness and chewiness decreased and specific volume increased when water level increased. With increasing hydroxypropyl methylcellulose levels, softer crumb was obtained. Optimized formulation contained almost 25% RCF. Model validation revealed good agreement between predicted and measured responses. Based on the optimized formulation, roasted, raw or dehulled chickpea flour-containing rice flour blends, doughs and breads were prepared and analyzed. Compared to rice flour control, reduced retrogradation tendency was observed for chickpea flour-containing blends. Although gas retention capacities of chickpea flour-containing doughs were slightly lower than rice dough, 5-12% higher CO2 was produced. Chickpea flour addition increased both storage (G') and loss (G'') moduli. Bread containing RCF exhibited higher specific volume (2.89 mL/g), ~2.5 fold softer crumb and lower staling rate than raw and dehulled chickpea-containing formulations. Chickpea enrichment resulted with increased protein (24-36%), ash, fat and total phenolic contents; besides, reduced available starch levels (~14%). Breads fortified with dehulled and roasted chickpea flour were superior in terms of low rapidly digestible starch and high in vitro protein digestibility, respectively. Improved sensory quality was observed with an increased overall acceptability from 5.31 to 6.58-6.84. Addition of sourdough (30%) increased in vitro protein digestibility; however, slight decrease occurred in sensory attributes. Chickpea flour-enriched gluten-free rice bread resulted in improved quality characteristics depending on pretreatments applied to chickpea grain.