Celiac disease (CD) is a kind of enteropathy caused by the intake of gluten from widely prevalent food sources such as wheat, rye, barley and possibly oats. Using gluten free diets is the only treatment for the sufferers. Obtaining good quality and structure is one of the problems associated with gluten free breads. Transglutaminase (TGase) is an enzyme that can improve the structure of these kinds of breads. For this purpose in this study, TGase was examined in four different levels (0, 0.5, 1 and 1.5 percent) for three formulas of bread (Control formula (A), formula containing Baking powder (B) and formula containing Yeast (C)). The recipe consisted of millet flour (50 percent), corn flour (50 percent), soy protein isolate (3 percent), salep gum (1 percent) and etc. Back extrusion test and determination of batter pH was carried out over all of batter samples. The effects of different levels of enzymes and adding of yeast and baking powder on bread quality was assessed by different tests such as ( Puncture test, color determination and moisture content monitored after 1, 24 and 48 hours of bread storing at room temperature and sensory evaluation after 1 hour of storage). For evaluating the amount of the gliadin in such breads, the ELIZA test was performed. The result of determining of pH level showed that addition of TGase decreased the pH level of the dough. The result of back extrusion test showed that the enzyme improved the strength of dough but adding yeast and baking powder indicated the opposite result. Puncture test showed that compare to control sample, the hardness of crumb was increased with increasing on TGase levels. But the bread with 1 percent enzyme was more softened compared to control. Addition of yeast or baking powder had significant effect on postpone staling. Also interrelation of formula and time showed that in each time, there were significant differences between three formulas for monitored maximum shear stress. The result of color determination indicated that yeast and or TGase caused to increase the bread lightness (increasing L index). Yeast and 1 percent of TGase caused to decrease in intensity of red color (decreasing an index). By addition yeast or baking powder and TGase enhanced water holding capacity of breads. The result of sensory evaluation showed that bread sample with salep gum, yeast and 1 percent of TGase, had more acceptance for sufferers. The result of ELIZA test showed that bread samples had less than 20 ppm gluten and classified on gluten free food category according to Codex standard. Overall, addition of yeast and 1 percent of TGase is also recommended for improving gluten free breads quality.