Abstract Gluten-free white bread making using local composite flour is currently increasingly being studied. However, the characteristics of the gluten-free white bread produced are not as good as using wheat flour. The use of hydrocolloids is needed to optimize the quality of the white bread produced. This research aimed to examine the effect of hydrocolloid types on the physicochemical and sensory properties of gluten-free white bread. This study used CRD non-factorial, a type of hydrocolloid consisting of xanthan gum, gum arabic and glucomannan. The parameters analyzed are swelling volume, porosity, water content, fat content, protein content, and hedonic (aroma, color, taste, and texture). The results of the research showed that the type of hydrocolloid had a significant effect on the swelling volume, protein content and overall hedonics of white bread. The use of glucomannan and gum arabic produced better volume expansion, protein and hedonic value than xanthan gum. The best treatment was obtained using gum arabic hydrocolloid with characteristics of swelling volume of 228.88%, porosity 1525.87, water content 40.20%, ash content 2.32%, protein content 34.13%, hedonic color 4.7 (like very much), aroma hedonic 4.9 (like very much), taste hedonic 4.1 (like) and texture hedonic 4,1 (like).