Gluten-free(GF) diets are the only effective solution for people with celiac disease (CD) and those with gluten protein allergies， and are also currently favored by healthy people， thus driving a greater demand for this food group. Gluten proteins are protein complexes that retain carbon dioxide and give yeast fermented foods their unique properties. The rheology of dough produced in the absence of gluten protein is poor and affects the quality of bread. This paper is an overview of methods to improve the production of gluten-free bread in terms of raw material selection， addition of different improvers， and different production techniques to provide a reference for research on improving the structure， texture， and acceptability of gluten-free bread.