Additives have been used in the baking industry for a long time with many purposes, and their use is frequently focused on correcting the quality deficiency of wheat flour. Nevertheless, with the flourishing search for novel functional baked goods, additives have seen expanded their action field since they can exert a quality rectification effect also when novel ingredients are assessed to obtain new functional foods. In this work, two modified celluloses (MC), hydroxypropylmethylcellulose and carboxymethylcellulose, were evaluated as additives for the recovering of rheological and microstructural quality of bread dough enriched with 30% type 2 resistant maize starch (flour basis). The results showed that both MC effectively improved the technological quality of the dough by enhancing the farinographic performance and reducing the high storage modulus of the resistant starch dough without additives. Moreover, only slight modifications were found over the loss modulus and the pasting properties. The observation of the gluten network by CLSM showed that the addition of the MC leads to a more cross-linked and complex gluten network which would explain the longer stability values of the MC-added dough samples found in the farinographic tests. This positive effect would be explained by hydrocolloid-gluten protein interactions as well as by the higher amount of water needed for the preparation of the dough. Finally, the work showed that the use of MC would be a suitable option to get rheology-balanced bread dough that leads to a highly fiber-enriched and good-quality bread.