The main characteristics for bread acceptance by consumers are the specific volume, firmness and aroma. Sourdough could be used for the improvement of volatile compounds in bread, also as the use of fruits, resulting in better technological and sensory characteristics. The aim of this work was to the development of integral gluten free bread by using sourdough and disintegrated whole araticum (shell, pulp and seed). The sourdough was elaborated with brown rice flour (BRF) and fermented for 8 days at 28°C and fed at every 2 days. The bread was produced by using BRF (GF0), BRF with 30% sourdough (GF1), BRF with 30% araticum (GF2) and BRF with 30% sourdough and 30% araticum (GF4). The responses evaluated were specific volume, firmness and volatile compounds by HS-SPME-GC-MS. No difference was observed for the specific volume. The loaves with araticum showed lower values for firmness, resulting in a softer crumb. Regarding the volatile compounds, ethyl octanoate, ethyl hexanoate and methyl octanoate were the main compounds identified in araticum. On the other hand, phenylethyl alcohol, ethanol, 2-methyl-1-butene and ethyl acetate were the main compounds identified in sourdough. For GF0, ethanol, 3-methyl-1-1butanol and phenylethyl alcohol were the pronounced aromas identified. However, in GF1, an increase in phenylethyl alcohol and furfural was observed and the development of benzeneacetaldehyde. In GF2 was observed higher levels of octanoic acid and ethyl decanoate, a decrease in ethyl hexanoate, phenylethyl alcohol and ethyl octanoate and the production of trans-3-hexen-1-ol. When combined the sourdough and araticum in GF4, an increase in furfural, 5-methyl-furfural and ethyl octanoate and the development of isopentyl hexanoate and 2-methoxy-4-vinylphenol was observed. The main volatile compounds observed in the samples were the phenylethyl alcohol, originated from Ehrlich pathway and/or Strecker degradation (Maillard reaction) from the phenylalanine, also as the furfural and 5-methyl-furfural generated from the sugars.