This study was designed to produce and evaluate low protein balady bread and pan bread made from different mixtures of wheat flour 82 % extraction with thermal treated corn starch and wheat flour 72 % extraction with corn starch. Two basic formulas were prepared to produce balady bread and pan bread. For each formula corn starch was added at levels of 10 %, 20 %, 30 %, 40 % and 50 % on the expense of wheat flour 82 % extraction to prepare balady bread and wheat flour 72 % extraction to prepare pan bread. Evaluation was made for chemical composition and organoleptic properties of the balady bread and pan bread. Results showed that, addition of starch led to a gradual decrease in total protein content in balady and pan bread. The maximum reduction of protein was observed in balady bread and pan bread at 50 % starch level. Fat, ash and crude fibers content were decreased at the expense of total carbohydrates. Addition of starch led to a slight decrease in specific volume but improved the organoleptic properties and overall acceptability. The best acceptable balady bread or pan bread were found in samples containing 40 % starch while low protein content was detected in samples of 5o %. Substituting wheat flour with 40 % modified corn starch, the content of all amino acids in both balady bread and pan bread led to  a decrease in all amino acids content, corresponding to decrease in PER values.