Celiac disease is a digestive disease that results in the consumption of gluten, common food sources such as wheat, barley, rye and possibly Oat. The only treatment for celiac disease is gluten-free diet. One of the main problems associated with gluten-free bread, is to create a good texture with good quality gluten free bread. Combined effects of chickpea and potato flour ratio of 90/10 (A), 80/20 (B) and 70/30 (C), hydroxy propyl methyl cellulose gum (2%) and transglutaminase enzyme (25/0 %) were investigated in this study. Results of PH measurement indicate that with addition of chickpea flour, batter PH was increased. Back extrusion test result of bread batter indicated that the batter contains egg whites and yeast, showed more resistant to back extrusion comparing with batter without these two compounds. Results of Farinograph test for gluten free bread batter, showed that the factors of dough development and dough stability times, were too low and the curve height, was much lower than 500BU line. The results of SEM show that with increasing of chickpea flour, the networks create in bread structure were increased, comparing with control sample. Color evaluation results show that, reduction of the amount of chickpea flour, causes lighter crust and crumb color(index l) and redness(index a). Increasing the amounts of potato flour causes increasing of crust yellowness (index b). Porosity test results show that there is no significant difference between treatment A, B and C, but control sample porosity was higher than other treatments. Specific volume decreased with decreasing pea flour. No significant difference was found between treatments with chickpea and potatoes flours. The results of texture evaluation showed that the lower the percentage of chickpea flour, causes lower fracturability, toughness, flexibility, adhesion, elasticity and chewiness. Moisture measurement shows that, with increasing potato flour, crumb moisture percentage increases but after 48 hours it will decreases significantly. The results of STA test for treatments of A, B and C, show their 5 days after cooking enthalpy of A, B and C samples decreased but of the control sample enthalpy was increased. Key words : Celiac disease(CD), Chickpea, potato, Gluten free bread, Porosity, Sensory evaluation.
