Analyzing the modern conditions of human life, it can be concluded that the decrease in physical activity, stress, nervous and emotional tension, unhealthy environmental situation and many other factors adversely affect its health. Recently, the violation of the food status of the population, especially the residents of ecologically dangerous regions, has also caused concern. Also today, some segments of the population are increasingly observed indigestion caused by an abnormal reaction to gluten. In this regard, an important task for restaurants is to make adjustments to the diet of some segments of the population, which requires the development of new food technologies using gluten-free raw materials. Scientific novelty is to study the biological values and the development of new directions in the technology of functional foods on the basis of glutinosae raw materials. In the process of research the methods of profile analysis, theoretical generalization and comparison, instrumental methods for determining the chemical composition were used. On the basis of the conducted research the set of properties of the developed products without the use of gluten-containing raw materials is established, the energy, biological value, organoleptic properties that determine the quality of food products are determined. Introduction of technology based dishes glutentergamemode raw materials in the enterprises of public catering, and also the enterprises for manufacture of the frozen products, will not only expand the range of pastry dishes and products, but also to improve their quality, contribute to the further development and implementation of goals in the implementation of new products, ensuring the population of important food products.