Celiac disease is a digestive disease that it's created in a substance containing gluten, including wheat, barley, oats and rye.The only way to treat these patients is the use of foods without gluten.atients celiac are not to be able to consume normal bread and they should eat foods without gluten.According to remove gluten from bread, while reducing the nutritional value and deficiency of most of the amino acids which they are in gluten structure, there are restricted in terms of technology, appearance and special flavor of bread in the final product.For remove of this problem, they should use of nutritional and Additives which they can compensate deficiency.In this study, the brown rice that it's more suitable in terms of nutritional than white rice as well as whey protein, skimmed milk and in order to create the proper texture and more suitable color, xanthan and guar gum with the enzyme transglutaminase were used.Formulation of bread in all treatments during in this study formed from corn flour, brown rice, etc.quality characteristics of bread was evaluated by measuring the moisture content of bread, colorimetric and sensory evaluation (after 1 hour of cooking) by assessors.alting characteristic of bread was evaluated by Texture analyzer.Among the nine treatment, the third component (I) in terms of a more perfect texture was evaluated due to existence of guar gum and skimmed milk powder and synergistic interactions with xanthan and transglutaminase enzyme also whey powder because of lack of casein in compare with skimmed milk powder was shown less effective in improving tissue. Colorimetric results showed samples combination of these additives have lower L index (more darkness) and higher b index (more yellow) that It seems that due to the increase of dry material of processing dough and existence of guar and dairy proteins.In assessing the moisture content the difference was clear in moisture retention by gums, enzymes and skimmed milk powder.o the treatment I presented a better condition as it was clear in texture analyze test. Sensory evaluation was performed by 15 patients with CD and were observed significant differences in terms of color, taste, texture and overall acceptability between treatments. Keywords : bread without gluten, celiac disease, xanthan gum, guar gum, enzyme transglutaminase, skimmed milk powder, whey powder