<p>Gluten-free (gf) breads are often criticised for their sensory properties and unbalanced nutritional profiles. This study provides a comprehensive assessment of ten commercial gf baking mixtures and ten commercial gf breads, covering ingredient composition, declared and measured nutrient content, protein digestibility (PDCAAS), functional dough and bread properties, and sensory quality. Products were classified into four types based on crumb colour and formulation strategies. Protein digestibility was generally moderate to high (PDCAAS ≥ 0.70 for most products), but protein quantity in white and bright mixed breads remained low (1.60 ± 0.67% and 3.29 ± 0.96%, as consumed). Darker breads containing seeds achieved the highest sensory acceptance, especially for flavour, despite lower average bread volumes. Large deviations between declared and measured protein contents (up to ± 35%) were observed, reflecting inconsistencies in analytical methods and labelling practices in the gf bread market. Dough stickiness, bread firmness during storage, and gas retention varied widely between formulations, with fibre-rich compositions often showing reduced stickiness. All products met the Codex Alimentarius gluten threshold (&lt; 20 ppm). The study identified ongoing formulation challenges in the development of gf breads and baking mixtures and provide a reference for product optimisation in protein enrichment, flavour improvement, and technological performance.</p> Graphical Abstract <p></p>