The effect of transglutaminase in the presence of different commodity forms of animal protein on the aggregating ability of gluten, ion-binding ability of proteins in gluten-free flour was studied. Given that increase in the strength of the hydrate layer around the protein molecule allows to reach an increase in the aggregation stability of protein, it was considered appropriate to investigate the effect of additives on the aggregating ability of gluten. To prove the mechanism of interaction of additives with gluten-free flour, potentiometric titration method was used.Increase in the aggregating ability of gluten and ion-binding ability of flour proteins in the presence of the studied additives was proved. Nonadditive binding of hydrogen ions and hydroxyl ions by gluten-free flour proteins, which indicates the interactions among different proteins was found. Also, the peculiarities of the process of aggregation of gluten proteins in solution in the presence of the mentioned additives, which lie in increasing the overall degree of aggregation and its rate were determined.The results are aimed at improving the structural and mechanical properties of flour dough, pasta and flour formed products, gluten-free bread. Improved quality of gluten-free bread - a noticeable increase in the volume and porosity of bread, better shape and appearance was confirmed experimentally. Herewith, enzyme together with gelatin have the greatest impact. Also, the structural and mechanical properties of pasta dough and cooking properties of prepared pasta are improved.