Wheat flour (WF) was replaced with quinoa flour (QF) at a 20% level in combination with improvers such as psyllium (PSY) and xanthan gum (XG). The flour quality, dough rheology, baking quality, and sensory evaluation of the bread loaves were analyzed, considering the addition of improvers as follows: PSY 0.5%, XG 0.5%, and PSY 0.25% + XG 0.25%. The best treatment to produce bread loaves was with the application of PSY 0.25% + XG 0.25%, where it had an optimal acceptability and no significant texture difference (