Abstract:Due to the absence of gluten proteins,gluten-free foods often face the major drawback of poor product quality. Gelidium amansii polysaccharides （GAP）,due to their excellent hydrophilic properties and gel characteristics,have the potential to be used as stabilizers and thickeners to improve the quality of gluten-free foods. This study investigated the effect of adding different levels of GAP on the quality characteristics of glutenfree noodles and gluten-free bread. The results showed that noodles extruded from gluten-free dough with added GAP had a smooth and flat surface,good extensibility and stretchability,and a continuous ′gel-like′starch structure appeared in the microstructure. After adding GAP,the hardness of gluten-free noodles decreased,the optimal cooking time and cooking loss also decreased,and the water absorption rate increased.Similarly,adding GAP significantly reduced the hardness and chewiness of gluten-free bread,increased the moisture content,and reduced baking loss. Among the formulations,the one with 6% GAP replacing corn starch （with a mass fraction of corn starch/potato starch/GAP as 74%/20%/6%） showed the greatest potential in improving product quality. GAP has excellent properties as a hydrophilic colloid to improve the quality of gluten-free products and may offer new ideas for the development of high-quality gluten-free foods.