Abstract: This article aimed to explore the influence of adding quinoa flour with different gelatinization degrees on gluten-free dough and bread quality. Quinoa flour with different gelatinization degrees (11%, 36%, 58%, 73%, 89%) was prepared and added to the rice dough at a ratio of 30%. The structure, physicochemical properties, and bread indicators of different samples were determined by Fourier transform infrared spectrometer, rapid viscosity meter, low-field nuclear magnetic resonance spectrometer, texture analyzer, etc. The results showed that with the increase of gelatinization degree, the disulfide bond content, β-folding content and particle size of the dough increased significantly, while the regeneration value and decay value decrease significantly (P<0.05). And the bound water showed an increasing trend. Among them, the gelatinization degree of quinoa flour reached 73%, namely the EP-3 group. The disulfide bonds and potential in the dough increased to 2.09 μmol·g⁻⁻¹ and 0.846 mV, respectively, while the free sulfur groups, regeneration value and decay value all decreased to the lowest. After baking the dough, the EP-3 group had the highest bread elasticity and specific volume, the lowest hardness value of 33.96N, and the highest sensory score of 93.50 points. The bread in this group was soft in texture, uniform in pores, rich in quinoa flavor and intact in shape. Correlation analysis indicated that the β-folding of dough was extremely significantly positively correlated with particle size, extremely significantly negatively correlated with setback (P<0.01), and significantly negatively correlated with breakdown, peak viscosity, minimum viscosity, and final viscosity (P<0.05). The elasticity of bread was significantly positively correlated with the weakly bound water content and significantly negatively correlated with the free water content. Hardness was significantly positively correlated with setback, breakdown and free water content, and significantly negatively correlated with weakly bound water content (P<0.05).Therefore, when the gelatinization degree of quinoa flour was 73%, it effectively improved the processing characteristics of rice dough and the quality of bread. This research provided a theoretical basis and foundation for the future improvement of gluten-free bread quality.