Celiac disease is the most common disease caused by gluten consumption. Gluten protein, is the most important compound in creating tissue and contains components of the formulation of baking products. This protein causes allergies in people with celiac disease, and the only way to treat the disease is to eat a gluten-free diet for a lifetime.Therefore, the use of appropriate alternatives to gluten in the preparation of this category of products is essential. Therefore, the aim of this study was to investigate the effect of rice bran protein concentrate in the amount of  0.75. , 1.5, 2.25, 3 % as a gluten substitute for sponge cake. Based on the results, it was found that the viscosity of the product dough has increased compared to the control sample and the addition of rice bran protein has a significant effect on the density of sponge cake dough. Also, increasing the protein concentrate in mentioned amounts caused a significant increase in the moisture and specific volume of the cake. The results of tissue stiffness analysis of the samples showed that there is a significant difference compared to the control sample. According to the results, the highest score was given to the sample containing 2.25 rice bran protein and the selected treatment was T3 treatment.