Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects

•Sugar beet and apple fibre coupled with HPMC increased gluten-free batter consistency.•Gluten-free breads with apple fibre expressed higher volumes and softer crumb.•Breads containing 3, 5, 7 g/100 g fibres and 4 g/100 g HPMC had the best sensory quality.•Sugar beet and apple fibre addition enhanced fibre content in gluten-free breads.