•Germination increased protein content and starch digestibility.•Bread with sprouted rice flour with higher specific volume.•Solid texture, higher chewiness, hardness, and gumminess.•Attitude questionnaire and word association showed potential buyers. Gluten-free bakery products have nutritional deficiencies and technological flaws; therefore, some alternatives could improve these characteristics. Germinated rice flour has become a promising alternative due to its differentiated composition. The nutritional and technological properties of gluten-free bread made with germinated rice flour were analyzed. The cultivars IRGA 424 RI and IRGA 430 (Brazil, RS) rice varieties were used for this purpose. Germination was performed in the incubation oven BOD for 24 h and 48 h at 25°C. Of the flours, the proximate composition, colorimetric and texturometric profile, protein and starch digestibility, total and resistant starch, specific volume, image test, physical and sensory proprieties, online consumer research and association of words were analyzed after bread production. The germination improves the nutritional, technological, and sensory aspects of bread and increases the protein content and starch digestibility. Bread made from the IRGA 430 variety with germination period of 24 h gave higher specific volume; the IRGA 424 RI variety with a germination period of 48 h showed higher values of Chewiness, Hardness, and Gumminess. In addition, the present study revealed that the results obtained using the word association method in conjunction with the rice flour and germinated grains consumption questionnaire and the market questionnaire reflect the perception of consumers and potential buyers of this type of food. Display omitted