In gluten-free baking, achieving the desired texture and structure can be challenging due to the absence of gluten. Hydrocolloids, such as xanthan gum, guar gum, and psyllium husk, play a crucial role in mimicking gluten's properties, enhancing dough elasticity, moisture retention, and overall product quality. Understanding the unique functionalities of these hydrocolloids is essential for bakers aiming to improve the texture and shelf-life of gluten-free breads and pastries. This article delves into a comparative analysis of various hydrocolloids, providing insights into their applications and benefits in gluten-free baking.