Bakery products that is made from wheat flour consumes widely in the whole world. Gluten protein has an effect in paste adherence, Rheology properties, sponge tissue stability and porosity of food such as bread and baked products. But according to this fact that celiac patients has lack of gluten protein resistance and mentioned illness causes serious damage to their small intestinal mucosa and its results are absorption of nutrients reduction, weight loss, diarrhea, anemia, abdominal bloating, depression. Therefore, the aim of this study is improving the performance of bread production from gluten-free cereals (corn flour and potato flour) and effect survey of hydroxy propyl methyl cellulose gum (different levels of 0.25, 0.5, 0.75 and 1 weight percentage - weight based on consumed flour) on the quality characteristics of gluten free baguette. At first, various chemical tests such as moisture measuring, ash, protein, fiber, pH on corn flour and potato flour samples according AACC International standard with three replicates were performed.Then evaluation of the organoleptic characteristics of baguette with the AACC standard was performed.In addition to measure the staling of bread production samples Instron machine with AACC standard method was used. Meanwhile, data from the statistical analysis by completely randomized design method, Duncan's test and MSTATC software at level of α ≤ 1% was done. Chemical tests results showed that the used flour for gluten-free baguette production was useful. Besides, the results of the sensory tests by Panelists showed that in the most organoleptic characteristics (volume, crust color, smoothing the back, Prosily and granule , aroma , smell and texture) samples containing 1% HPMC gum (H4 treatment) is the best organoleptic characteristics treatment.Furthermore, the results of the staling rate tests with the Instron machine at intervals of 24, 48 and 72 hours after baking revealed that the two periods of 24 and 48 hours after baking, control treatment (without gum) has the highest staling rate and H4 treatment (including 1% gum) and then H3 treatments (containing 0.75% gum) and H2 (with 0.5% gum) has the least staling and 72 hours after H2 and H4 treatment had the lowest staling level and control had the highest staling level.
