Abstract: Gluten is an important component that controls the quality of dough and flour in food. To improve the quality of potato gluten-free food by replacing gluten with protein gel, the functional properties of potato-rice protein composite gels with different ratios and the effects of appropriate addition amounts on the hydration and rheological properties of dough made from gluten-free potato flour were studied. The results showed that, compared with pure potato protein gel, the pore size of the composite gel network with a compounding ratio of 1:0.5 was reduced, network structure was denser and more uniform, water retention increased by 36.6%, emulsion stability increased by 31.7%, and gel strength and Zeta potential were higher. The optimal ratio of 0~8% composite gel was added to potato powder. With an increase in the amount of composite gel, the relaxation time (T₂), bound water (A₂₁), and immobile water (A₂₂) of the dough first increased and then decreased, free water (A₂₃) decreased, and water mobility in the dough decreased. The storage modulus (G’) and loss modulus (G’’) of the dough as well as the loss tangent value (tanδ) continued to increase. The stress relaxation characteristics (E₀ and E₁ values) and the hardness of the dough first decreased and then increased, whereas the elasticity, cohesion, adhesiveness, resilience, and viscoelasticity of the dough increased. These results confirmed that the potato-rice protein composite gel exhibited good functional properties, and the addition of 4% composite gel effectively compensated for the deficiency of potato gluten-free protein and further improved the processing quality of the dough.