Celiac disease is caused by eating gluten, found in wheat, rye, and barley. Gluten-free products often lack quality and taste. This study looked at using soy flour in yellow maize-amaranth bread to improve its quality. Different amounts of soy flour were added to the dough, and two water levels were tested. Results showed that soy flour made the dough firmer and improved the bread's volume, texture, hardness, moisture content, and color. The best bread quality was seen with a higher water level in the recipe. Adding soy flour at 45%, 50%, or 60% had similar positive effects on the bread.