Spirulina is a unique algae. It is very rich in nutrients. Therefore, gluten-free noodles made from potato flour was fortified to raise its nutritional value by adding 5, 10 and 15% spirulina algae, as it is a suitable food for people suffering from celiac disease. The chemical composition of the spirulina algae, potato flour and gluten free noodles were determined. Vitamins, minerals, heavy metals, amino acids, pigments contents and in vitro protein digestibility were determined. The sensory characteristics of gluten-free noodles fortified with spirulina algae were also evaluated. The results indicated that heavy metals contents of spirulina algae (arsenic, cadmium, lead and mercury) were under the permeable limits according to the Egyptian Standards. The results indicated that the spirulina algae was rich in vitamins (with highest contain of inositol, 57.78 mg/100g), minerals (P 2100, K 1996, Ca 728 and Fe 438 mg/100g), from the determined pigments phycocyanin pigment showed the highest content (13.85%) and chlorophyll (1.5%). The total essential amino acids and non-essential amino acids of the spirulina algae were found approximately 38.97% and 61.05%of protein content, respectively. Addition levels of 5%, 10% and 15% of spirulina algae to potato flour led to increase the contents of protein by about 24%, 49% and 73% respectively, Ca by 66, 275 and 423% respectively, P by 528, 1192 and 1734% respectively, K by 40, 84 and 159% respectively, Fe by 348, 576 and 952% respectively and in vitro protein digestibility values by 11, 21 and 32% respectively compared to control sample. Results of the sensory evaluation revealed that addition of spirulina algae powder to potato flour at levels up to 15% could be recommended, since all the produced noodles scored higher values for all the evaluated sensory characteristics compared to control sample.