Celiac disease (CD) is a digestive disease that causes intestinal inflammation and impaired absorption of nutrients by the villi of the small intestine. People who suffer from celiac disease, cannot tolerate a protein that called gluten and this protein found in wheat, barley, rye. When the patients with celiac disease, consume foods containing gluten, their immune system responds, as this response produces inflammation that damage small intensines lining. Therefore, they need to eat gluten-free foods. One of the main challenges in associated with gluten-free bread is obtaining a good structure. Using low levels Hydrocolloids can improve the structure of the gluten-free bread. Therefore, in this study, the effect of Hydroxy propyl methyl cellulose gum at three levels 1%, 2% and 3% and emulsifiers diacetyl tartaric acid ester mono glycerides at three levels 0/25%, .5% and 1 % were examined. Formulation of bread has been formed from corn flour, rice flour, etc. and partridge egg was used in bread formulation to increase its nutritional value. Gum and emulsifier influence on bread quality these characteristics were evaluated through the puncture test, the moisture determination after 1, 24 and 48 hours after baking time and sensory test after 1 hour were investigated. Results of puncture test showed that the addition of gum at level of 2% and emulsifier at a level of 0/25 % increased quality and delay staling of bread in compare to control bread. alsothe sensory evaluation test show improvement in taste of bread. In general the bread containing 2% gum and 0/25% emulsifier and vegetable show the best quality and result. The evaluation of moisture content demonstrated that adding the gum resulted to reduce moisture loss percentage at 1, 24 and 48 hours after the baking. In total of 2% gum and 0/25 % emulsifier recommended using to improve the quality of gluten-freebread. Keywords : Celiac disease, Emulsifier,Gluten-freeBread,Gum