Celiac disease is a lifetime intestinal anomaly which is created upon gluten ingestion, in those people sensitive to gluten. The disease is considered as one of the most prevailing genetic disorders in the world. Wheat, rye, barley and oat are considered as the causes of celiac occurence. Ingestion of gluten by patients with celiac disease leads to inflammation and swelling of small intestine, resulting in incomplete absorption of essential ingredients. The only treatment to the disease is no consumption of cereals and products containing gluten, through life. Pasta is one of important and highly consumed cereals product, from among pasty products. One of basic issues that researchers in food sciences are confronting with is production of gluten free pasta; because, lack of gluten significantly affects many characteristics of pasta such as cooking quality, and decrease of glaze on pasta. Gluten free pasta needs a polymer substrate like starch and also hydrocolloids; so that, viscoelastic feature of gluten would be created in pasta. Functional foods prevent occurrence of diseases and make increase in intellectual and physical health of users, through improvement of food ingredients. To this aim and in the research, the effects of quinoa flour containing nutrient ingredients and also isolated soy protein being rich in terms of lysine which is a limiting amino acid for grains have been studied, in addition to the effect of locust bean gum which was used to create viscoelastic features. In the research, pasta formulation includes corn flour, rice, quinoa, quinoa grain, isolated soy protein, xanthan gum, locust bean gum, egg white, Mono and diglyceride, and salt. Characteristics of pasta texture were evaluated via texture analysis. By adding isolated soy protein used in 0-2% level, elasticity modulus increased. Locust bean gum was used in 0-3.5% level; and, adding the gum to the formula resulted in reduced cooking loss and increase of more water absorption, during cooking. Quinoa grain flour was used in 0-25% level, resulting in increase of cooking loss and decrease of water absorption during cooking. In order for production of pasta with the least cooking loss, highest level of water absorption, highest cooking time, and highest elasticity modulus, isolated soy protein of 1.73%, locust bean gum of 3.02%, and quinoa flour of 11.25% have been used. The results from sensory evaluation showed that the two samples of gluten free pasta and pasta produced with semolina flour did not have significant difference in terms of color, texture, and overall acceptance; however, gluten free pasta was more desirable for evaluators, in terms of taste. Keyword : Celiac, Gluten, Functional, Pasta, Isolated soy protein