An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour

•Clean label gluten-free bread formulas with rice and bean flour were investigated.•Common bean flour is a valuable ingredient to improve nutrient content of bread.•Flour blends improve dough parameters and physical and sensory properties of bread.•Positive emotions were correlated to the ideal bread softness intensity.•Promising instrumental predictors of the sensory quality of gluten-free bread.