The chemical, biological and organoleptic properties of bread and biscuits supplemented with guar seed flour or its protein isolate were studied.                 Bread was prepared using 5%, 10% and 15% Guar seed flour (GSF) as wheat replacer.  The results revealed that increasing percentage of (GSF) increased its protein, calcium, and iron contents.  It was obvious that bread containing 10% (GSF) was the most acceptable whereas bread containing 15% (GSF) was the least.                 Biscuits were fortified with 5%, 10% and 15% (GSF) or 3%, 5% and 7% of guar protein isolate (GPI).  The addition of increasing percentage of (GSF) or (GPI) mainly increased their protein, calcium and iron contents, and decreased biscuit's thickness, diameter, and water loss while weight slightly increased.  Biscuits containing (GSF) had lower quality than the control but still were accepted, while biscuits fortified with (GPI) had better quality compared with the control.                 Bread and biscuits with and without enrichment with (GSF) or (GPI) were biologically evaluated in feeding trials using albino rats.  It was found that protein efficiency ratio (PER), true digestibility (TD), and biological value (BV) of bread and biscuits supplemented with 5% and 10% (GSF) were  compared  with  the control samples, while biscuits enriched with 5% (GPI) in preparing high protein biscuits and 10% (GSF) in bread making are highly recommended.