In the present study, the use of taro flour was investigated for the production wheat flour bread (WFB) and gluten-free bread (GFB). In both types of breads, the substitution level of taro flour was 3.15%, 6.30%, 12.50%, 18.70%, and 25.00%. The results of the study showed that the storage modulus (G ') value was higher than the loss modulus (G '') value in all the bread doughs. Addition of taro flour to wheat flour and gluten-free doughs increased the G ' and G '' values and had strengthening effect on dough structure. Specific volumes of bread samples were ranged from 1.97 to 2.54 ml/g for WFB, from 1.61 to 2.20 ml/g for GFB. Higher resistant starch content was observed in GFB samples than WFB. Dietary fiber content increased significantly as taro flour addition was increased in both formulations (p < .05). Acceptable sensorial properties were achieved with the substitution level of 12.50% for WFB and 18.70% for GFB.