The purpose of this study was to create gluten-free bread for patients with celiac disease. In this experiment we looked for a viscous material as an alternative to gluten protein, and banana (Musa spp.) flour was selected. Gluten-

Gluten-free bread was made from Gagome kelp, wheat starch, sugar, compressed yeast, and water. When the Gagome kelp was digested with pepsin or treated with ethyl ether, bread baked with the deproteinized or defatted Gagome kelp did not display worse properties. However, when the Gagome kelp was autoclaved at 120 °C for 100 min, its bread making properties deteriorated markedly. A mixture of Gagome kelp and water was homogenized and centrifuged at 1,700 g. The supernatant and precipitate were subjected to bread making tests. The results indicated that the supernatant fraction had good breadmaking properties. The supernatant was further dialyzed against a large amount of water and subjected to bread making tests. The undialyzable fraction display good bread making properties. The supernatant was divided into an upper transparent layer and a lower dark and viscous layer, and bread making tests were conducted. The upper transparent layer demonstrated better bread making properties than the lower dark and viscous layer.