الفهرس 
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Abstract
Celiac disease is an inherited autoimmune disorder that affects the digestive process of the small intestine, when a person who has celiac disease consumes gluten, a protein found in wheat, rye and barley. Undiagnosed and untreated, celiac disease can lead to the development of other autoimmune disorders, as well as osteoporosis, infertility, and in rare cases cancer, on the other hand gluten-free products such as bread and cake are not widely available. Therefore, there is an urgent need to develop high-quality gluten-free products. The blends of bread and cake which prepared for celiac patient’s were prepared from corn flour, rice flour, milk protein concentrate 70% (M.P.C.) and guar gum with different mixtures. Studies were carried out to evaluate chemical composition of raw materials and different studied blends, sensory ,biological and histopathology properties of the produced bread and cake compared with those control (100% wheat flour). Chemical composition of raw materials showed that there were significant differences in protein, carbohydrates, fiber and calcium contents. On the other hand, with these additives levels, protein, and fiber contents were incresed in bread and cake, while, the sensory evaluation of pan bread and cake showed slight significant differences between control and formulas. The biological experimental on rats showed significant differences in food efficiency ratio, protein efficiency ratio, biological value, serum transaminases, creatinine, uric acid, serum glucose, hemoglobin (Hb) and relative weight of liver and kidney between the rats fed on pan bread and cake compared with the rats fed on control bread and control cake (100% wheat flour). Also histopathology experimental showed no changes in liver and kidney tissues of rats fed on pan bread and cake compared with the rats fed on control bread and control cake (100% wheat flour).