Celiac disease is one of the most common food intolerance. The only effective treatment for celiac disease is a strict adherence to a gluten free diet throughout the patient's lifetime. Gluten-free products such as bread are not widely available and are usually more expensive than their gluten containing counterparts. Therefore, there is an urgent need to develop high-quality gluten-free products. The blends of bread which prepared for celiac patient's were prepared from rice flour, corn flour, milk protein concentrate 70% (M.P.C.) and guar gum. The mixture of the four blends were (50% rice flour+30% corn flour+19% M.P.C.+1% guar gum), (60% rice flour+20% corn flour+19%  M.P.C.+1%  guar gum), (70%  rice flour+10% corn flour+19% M.P.C. +1% guar gum) and (80% rice flour+19% M.P.C.+1% guar gum). Studies were carried out to evaluated chemical, sensory and biological properties of the raw materials and the produced bread made from the four formulas and the control. Chemical results of raw materials showed that there were significant differences in protein, carbohydrates, fiber and calcium contents. On the other hand, with these additives levels, bread increase in protein, and fiber contents, such improvements could be deduced to higher protein content of milk protein concentrate  and higher fiber content of guar gum. While, the sensory evaluation of pan bread showed that there were slight differences between control and formulas. On the other side there was no different between the rats fed on pan bread diets compared with the rats fed on control bread  (100% wheat flour), 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.