Coeliac disease is an autoimmune condition with a genetic predisposition. In cases of coeliac disease, the immune system mistakes substances found inside gluten as a threat to the body and attack them. This damages the villi of the small intestines, disrupting the body's ability to absorb nutrients from food. Gluten is a protein found in cereals such as wheat, barley, rye and sometimes oatmeal. There is no cure for coeliac disease, but switching to a gluten-free diet should help control symptoms and prevent the long-term consequences of the disease. Therefore coeliac patients should consume gluten-free breads. Due to drop of gluten from the bread, many amino acids in the gluten protein structure are also out of reach of these patients. To overcome this problem, it is better to use cereals or pseudo-cereals which can compensate the lack. In this study a mix of fresh milk and Quinoa grain is used to enrich gluten-free bread; also each of these was used alone. Quinoa grain is rich in nutrients as well as, lysine and methionine,limitedamino acids of cereals.Quinoa grain was used in two levels of 25 and 35% (relative to the flour). There were six treatments including 25% Quinoa grain and 95% water (A), 35% Quinoa grain and 95% water (B), 25% Quinoa grain and 95% milk (C), 35% Quinoa grain and 95% milk (D), no Quinoa grain without milk (E) and no Quinoa with milk (F). In this study bread formulation was composed of corn and rice flour, Quinoa grain, etc. Quality characteristics of the bread were analyzed by measuring the moisture content, specific volume and color; sensory evaluation was assessed by panelists after one hour of cooking. Furthermore bread stalling properties was determined through texture profile analysis. Colorimetric results showed that treatments with milk (C and D) were brighter (increased L * ) and treatments that contain quinoa (A and B) were darker (decreased L * ). Also treatments B and A had the lowest a * respectively and control treatments (E and F) had intermediate L * indexes. All treatments had positive b * indexes. Treatments C and D had the most specific volume between the others. Texture profile analysis showed that the tissue of bread became firmer over time. Treatments which contain milk until 48 hours were softer than samples A and B, but within 72 hours after baking they became too much firm. Control treatments were softer than the other samples. Moisture content measurements showed that the breads lost moisture over time. Sensory evaluation was assessed by six patients with coeliac disease and there were no significant difference in terms of color, taste, texture and overall acceptability between treatments . Keywords : free gluten bread, quinoa, coeliac disease, tagacant gum, HPMC gum