The aim of the study was to check if maltodextrins of various dextrose equivalents (DE) could be used to improve stability and quality of gluten-free bakery products, and effectively reduce starch retrogradation. The maltodextrins, which were used for partial replacement of starch in the recipe for gluten-free dough, were characterised by DE 3.6, 15.3. 18.0 and 21.8. Basing on the obtained results it was concluded, that the addition of applied maltodextrins significantly influences starch gelatinisation, by increasing pasting temperature and reducing viscosity of the obtained pastes. Rheological properties of the obtained dough are also modified by maltodextrins, which weaken its structure and increase deformation sensitivity. The addition of maltodextrins with low DE (3.6) diminishes loaf volume and causes deterioration of bread quality. Maltodextrins with higher DE, especially 18.0 and 21.8, positively influence bread volume and have a beneficial influence on crumb hardening during storage. Maltodextrin with the highest DE is also an effective factor reducing recrystallisation enthalpy of arrylopectin. (C) 2009 Elsevier Ltd. All rights reserved.