The effect of adding corn flour to quinoa flour (Chenopodium quinoa) at different levels was studied. The proximate chemical composition, physical properties and sensory evaluation of gluten free pan (GFP) bread made of corn flour and quinoa flour at different levels  were investigated. Baking trials were conducted at different levels of substitution (25, 50, 75 and 100% quinoa seeds flour) Results indicated that moisture, crude protein, lipids, ash and dietary fiber content were increased in substituted levels of quinoa seeds flour. On the other hand, total carbohydrates decreased by increasing quinoa levels. Also, (GFP) bread samples prepared from75% corn flour(CF) and 25% quinoa flour(QF) proved to be of lower content in macro mineral (K, Ca, Mg, Na & P) and micro mineral (Fe, Mn& Zn) content ,while(G.F.P) bread samples prepared from 100% quinoa flour(QF) recorded high contents of all mineral under investigation. Weight (g) gradually increased in (G.F.P) bread samples parallel to the increase in substitution levels by quinoa flour (QF).,While volume and specific volume (cm ³ /g) of (GFP) bread gradually decreased by increasing levels of quinoa flour(QF). Organoleptic properties indicated that non-significant differences (P<0.05) proved in all sensory properties between the control sample and (GFP) bread prepared by 25% quinoa flour except in crust colour and odor of sample. the (GFP) bread samples containing 50, 75 and 100% QF were significantly differences (P < 0.05) in all sensory properties as compared to the control pan bread and the (GFP) bread  sample containing 25% QF.