The potential toxicity of acrylamide is mainly generated by the reactions between the amino group of the free amino acid (asparagine) and carbonyl groups of glucose and fructose in cereals, potatoes and other plant-derived foods under the heat-induced processes. Bread is one of the main products with considerble level of reduction sugars and protein and Tafton is a kind of traditional Iranian bread that shows a potential of acrylamide formation. In this study, the effects of three levels of rosemary leaf powder (2, 4 and 6%), three levels of cumin seed powder (1, 2 and 3%) and two levels of mint leaf powder (1 and 2%) on the concentration of acrylamide in Tafton bread were investigated by gas chromatography. According to results, samples with 2, 4 and 6% of rosemary leaf powder showed a reduction effect in acrylamide about 5.5, 12.5 and 45.5% respectively. On the other hand, 1, 2 and 3% cumin seed powder in samples could diminish acrylamide level about 10, 13 and 17.5% respectively. Addition of 1 and 2% mint leaf powder caused a reduction in acrylamide about 9 and 3% respectively. Considering that antioxidants have the reducing effect on acrylamide formation, these results can be referred to antioxidant capability of these studied plants. In this study also, the effects of these studied plants on retrogradation of the Tafton bread were investigated. Keywords : Acrylamide, Cumin, GC, Mint, Rosemary