Celiac disease (CD) is a chronic entropathy disease that results in the consumption of gluten in foods such as barley, rye, wheat and possibly oats. The only treatment for CD is strict lifelong gluten free diet. One of the main challenges with gluten-free bread is to obtain good quality and appropriate texture of gluten free breads. Low levels of hydrocolloids can improve the texture of the gluten free breads. For this purpose, in this study, Tragacanth gum was studied in four different levels of 0.00, 0.25, 0.5 and 1 percent. The bread batter contains corn flour (70 percent), rice flour (30precent), milk powder (2precent), sodium caseinate and etc. Also to enhance the nutritional value of gluten free bread, quail eggs were used in the formulation. Bread quality was assessed by different test such as: puncture test, monitoring the moisture content after 2, 24 and 48 hours of bread storing at room temperature and sensory evaluation after 1 hour of cooking. Puncture test showed that comparing of control sample, free gluten bread with 0.25 percent and 0.5 percent Tragacanth gum bread, Tragacanth gum had significant effect on postponing of bread staling after 24 and 48 hours. The result of sensory evaluation showed that gluten free bread containing of 0.5 percent Tracaganth gum received the highest sensory scores and remained fresher. Comparing the other concentration of Tracaganth gum, gluten free bread contain 0.5 percent of gum, remained more fresh and was more acceptable for Panelists. Whereas, breads contain 1 percent of Tracaganth gum remained less fresh compared to control breads. So in total, an increase of 0.5 percent of Tragacanth gum for gluten-fr ee bread quality is recommended.
