A growing number of diseases in association with gluten intake, such as coeliac disease, have led to increasing demand for gluten‐free products as a crucial economic and health issue. Gluten‐free products, because of the absence of gluten, usually have a poor texture, taste and appearance. Therefore, the production of good quality gluten‐free products with substances that can somehow mimic the viscoelastic properties of gluten is an important challenge. Recently, hydrocolloids are widely used to improve the quality and shelf‐life of gluten‐free products. In this study, the effect of hydrocolloids on the production of gluten‐free cereal‐based products, such as breads, cakes and muffins, biscuits and cookies, pasta and noodles, has been reviewed as well as their nutritional values. In general, this study could suggest key factors in the improvement of gluten‐free products.