3D food printing is a technique that satisfies all these criteria for manufacturing personalised / customised food and for specific consumer groups both in terms of sensorial and nutritional properties. The health beneficial effects of Rosehip are related to their rich content in flavonoids, carotenoids, fatty acids, vitamins, especially vitamin C and folate. The aim of this study was to investigate the printability in terms of dimensional properties (variation in length, width and height) of 3D printed rectangular base (7 x 3 cm) bread gluten free doughs containing rosehip powder or rosehip powder encapsulated with maltodextrin. The effect of rosehip addition on rheology and colour of doughs plus texture and colour of the final product was studied. Furthermore, bread doughs and breads were evaluated for changes in shape and dimensions of the 3D printed structures based on figure height and the incorporation of rosehip powder or rosehip powder encapsulated with maltodextrin. The addition of rosehip powder increased both elastic and viscous modulus of dough and it changed its colour from white to orange. After printing process, height effect on figure dimension was remarkable in comparison with dough formulation. During baking, width and height were the dimension more affected, above all height. These dimension suffered a notable increase because of fermentation of dough that provoked air bubbles inside the bread. The dimension more stable after baking was length. Samples with rosehip powder in dough formulation reduced the variation of this dimension both before and after baking. Control baked bread showed whitish crumb, like traditional bread, however baked bread with rose hip powder in dough formulation provoked caused orange tones in the crumb. Control baked bread crust presented higher luminosity than the rest of breads. Hardness, cohesiveness, springiness, and resilience of crumb baked breads was affected mainly by dough formulation, however gumminess and chewiness by figure height. Control baked bread crust had the lowest cohesiveness and springiness but the highest hardness and resilience. Rosehip powder addition in dough to obtain bread increased crumb cohesiveness and springiness probably for the network formed between rosehip fiber and water. Control baked bread crust was harder than that of the rest breads. The addition of rosehip powder in dough and the use of 2 cm of figure height, to obtain 3D printed bread gluten free, improve the printability in terms of dimensional properties, achieving 3D structures with more stability and resistance to baking.