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The comprehensive approach to the technology of bread for people suffering from celiac disease by applying amylolytic enzymes, lecithin, and dry egg albumen was scientifically substantiated. The effect of amylolytic enzymes on sugars accumulation during the hydrolysis of rice flour starch was established. It was proved that the use of enzymes contributes to the formation of mono-and disaccharides in quantity of 5.5–6 %, which are essential for the intensification of microbiological processes in dough. The improvement of gas production in dough during the application of the enzymatic modification of flour starch during fermentation was detected. With the aim of improving the quality of the dough semi-finished and finished products, the expedience of using surfactants was substantiated. The regularities of the influence of sunflower defatted lecithin on properties of dough and quality characteristics of bread with enzymes were determined. It was established that the introduction of phospholipid into dough using the enzymatic modification of starch flour contributes to the improvement of gas formation in it and causes an increase in specific volume and porosity of finished products. To ensure the porous structure of the crumb, the additional use of dry egg albumen in the technology of rice bread was proposed. It was established that the preliminary recovery of albumen when making dough with enzymes and lecithin contributes to its better leavening, which provides high quality indicators of the finished products. It was proved that the use of sunflower defatted lecithin and whipped egg albumens during dough kneading with previously conducted hydrolysis of starch flour by α-amylase and glucoamylase leads to a significant increase in its gas-retaining abilities and contributes to increasing its running. Given the reduction in viscosity of the dough with the addition of selected raw materials, it is recommended to manufacture pan bread. The influence of application of the enzymatic modification of rice flour starch, lecithin, and egg albumen on the process of gelatinization of water-flour suspensions was studied. The identified regularities make it possible to predict an increase in the shelf life of the finished bread.