The present investigation was employed for studying the impact of carboxymethyl cellulose (CMC) as synthetic colloidal agent or okra mucilage (OM) as natural colloid, as well as sweet potato flour (SPF) on the texture profile analysis (TPA) and water activity (aw) of gluten-free rice bread (GFRB). In terms of rheological characteristics, the results showed one trend in all bread samples, that hardness, chewiness, as well as gumminess increased, and cohesiveness, resilience, as well as springiness decreased by increasing storage periods and vice versa when gum levels increased in the same period. In addition, this study concluded that, softer samples (less hardness) were wheat bread (WB) (T1, control 1) (1.97 N), followed by rice bread (RB) samples with addition of CMC at 2 % (T6) and OM at 3 % (T14), (2.85, 3.48 N, respectively), while RB (T2, control 2) had the hardest crumb (7.14 N). As for the aw of sweet potato free GFRB, by increasing storage period and levels of used gums, the aw gradually increased in all bread samples with no differences among them (p>0.05). Concerning the aw of rice-sweet potato composite bread, it varied in the range of 0.894-0.923, 0.889-0.925, and 0.882-0.926 at zero time, after 24 hrs, and after 48 hrs of baking, respectively. Furthermore, a significant differences (p<0.05) in the aw were found between RB sample (control 2) and RB samples prepared from RF replaced by orange sweet potato flour (OSPF) and/or white sweet potato flour (WSPF) at 40 and 50 %.