###### Abstract  
Gluten-free grains have been intensively studied as alternatives to wheat flour. Bario rice, an indigenous crop from Sarawak, Malaysia, is noted for its excellent aroma and taste. This research examined the nutritional and physicochemical properties of Bario rice flour variations. Four Bario varieties--Bario _Adam Halus_ (white), Bario _Tuan_ (brown), Bario _Celum_ (black), and Bario _Merah Sederhun_ (red)--were analysed against the reference sample. The results revealed Bario samples containing moisture contents from 8.3% to 8.69%, ash contents from 0.2% to 1.25%, crude protein contents from 6.89% to 9.43%, crude fat contents from 0.16% to 2.45%, crude fibre contents from 0.21% to 0.87%, and carbohydrate contents from 79.17% to 82.13%. All Bario rice flour contains high amylose contents (26.67% to 36.52%), which positively impact loar volume. The water absorption capacity (1.20 g/g to 1.26 g/g) of all samples shows no significant difference (\(p>0.05\)). The swelling capacity was significantly (\(p<0.05\)) high in non-pigmented rice flour. In contrast, pigmented Bario rice flour presented a greater water solubility index than non-pigmented Bario rice flour. The Bario rice flour gelatinisation onset (71.43 \({}^{\circ}\)C to 76.49 \({}^{\circ}\)C) and peak (77.03 \({}^{\circ}\)C to 79.56 \({}^{\circ}\)C) temperature were lower than those of the control sample. Higher gelatinisation enthalpy was presented by Bario rice flour (1.23 J/g to 2.59 J/g) than by the control (0.79 J/g). Retrogradation onset (42.65 \({}^{\circ}\)C to 50.79 \({}^{\circ}\)C), peak (53.64 \({}^{\circ}\)C to 56.15 \({}^{\circ}\)C) temperatures, and enthalpy (0.19 J/g to 0.87 J/g) were greater in Bario rice flour compared with those in the control. The research suggests that Bario rice flour has potential for use in gluten-free bread mainly due to the relevant carbohydrates, crude proteins, amylose, and swelling capacity. Bario; rice flour; gluten-free; bread; amylose content Article
options [5]. In celiac disease, adaptive immune response is caused by gluten proteins. Due to their unusual repeating patterns, gastric and pancreatic enzymes are unable to degrade these proteins completely, and their resistance to proteolysis is the leading contributor to their immunogenicity [6; 7]. Currently, efforts have been focusing on finding wheat flour alternatives for bakery and food production, consequently saving on foreign exchange by reducing wheat importation [8]. Rice flour is one of the essential raw materials for gluten-free bread due to its global availability and cost-effectiveness [9]. It possesses the properties of being easily digested and absorbed. Moreover, it is well-known for its hypoallergenic properties, colourlessness, and a natural flavour, which rarely negatively affect the end products [10; 11]. Previous studies have extensively studied the potential application of rice flour in developing gluten-free bread [12; 13; 14]. Most of those studies indicate that rice flour has the potential to be utilised in gluten-free bread. However, several nutritional and physicochemical factors must be considered, such as amylose content [14], particle size [12; 13], and water retention capacity [14]. This research focuses on Bario rice varieties. Bario rice is an indigenous crop in Malaysia. It has established its reputation as one of the finest rice varieties due to its soft texture; fine, elongated grains; and superb flavour and aroma [15]. Bario rice varieties are generally cultivated in the Bario highland in the state of Sarawak by the local ethnic community [16]. Bario rice is grown using the conventional method and is devoid of artificial fertilisers [17]. There are four varieties of Bario rice: Bario _Adam Halus_, Bario _Tuan_, Bario _Merah Sederhana_, and Bario _Celum_. It has been remarked that _Adam Halus_ is generally classified as white rice; in contrast, Bario _Tuan_ is brownish, and Bario _Merah Sederhana_ and Bario _Celum_ are red and black, respectively [18]. A previous study by [PERSON] et al.