The wide prevalence of celiac disease and wheat allergy has led to a growing demand for gluten-free foods that present a suitable sensory acceptance. This research aimed to identify the drivers of liking of prebiotic gluten-free breads. A consumer test with 65 celiac people was performed. In addition, the sensory profiling was carried out by 15 trained assessors using quantitative descriptive analysis (QDA). By using QDA, the samples differed significantly in relation to all attributes, and partial least squares (PLS) regression was used to identify the drivers of liking of gluten-free breads. The results show that the most desired sensory properties of such products are apparent softness, traditional bread aroma, sweetness and crumb color. 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