## 1 Introduction  
The demand for gluten-free products, especially bread, has been growing since the number of celiac disease diagnoses, as well as other gluten intolerance cases, have been increasing, requiring the absence of gluten from the diet [1]. Celiac disease is characterized by a small gut inflammation via autoimmune response to specific peptides of gliadin, one of the gluten proteins [2]. This gluten intolerance can lead to several health-associated disorders, as the damage and atrophy of the gut will results in malabsorption of nutrients [2], with a great impact on health. Gluten is the main structure-forming protein in flour, responsible for the dough viscous-elasticity features that contribute to a good appearance and crumb structure of the baked goods [3]. The protein fractions in the gluten network are glutenin and gliadin: the former gives elasticity to dough, while gliadin produces a viscous, fluid mass, under hydration conditions. The gluten matrix is a protein structure determinant of wheat dough properties such as dough resistance to stretch, extensibility,gas retention capacity, bread volume, and softness, responsible for the quality of final products. Therefore, gluten removal results in major technological problems leading to low quality and short shelf life of the gluten-free products [1]. The technological challenge of gluten removal has led to the search for alternatives to mimic gluten structure in the manufacture of gluten-free bakery goods [1; 2; 3; 4; 5; 6; 7]. In addition, the nutritive value of the gluten-free bread (GFB) presents, generally, a deficient nutritional profile of protein and minerals, but high contents of carbohydrates and fat [4]. To overcome this challenge, several approaches were taken in the last few years, as the use of gluten-free cereal flours (e.g., rice and corn flours) [5], pseudocereals (e.g., quinoa, amaranth, buckwheat) [6], and starches (corn, potato, cassava) [5; 6; 7; 8]. To mimic the gluten-like structure, the usage of certain hydrocolloids such as hydroxypropyl-methyl-cellulose and guar and/or xanthan gum [5; 7], have been widely tested to enhance the dough viscoelastic features and GFB technological properties [8]. Proteins are naturally good hydrocolloids and one of the main molecule classes available to improve desirable textural attributes, promoting crosslinking and aggregation mechanisms, with a great impact on food structure. They are extensively used in different gluten free formulations, such as egg albumin and whey protein [1; 9], due to their functionality, based on water binding and holding capacity, emulsifier, foaming, and gelling properties. In addition, proteins present a key role in Maillard reactions, which are responsible for color development, needed to improve the appearance of GFB crust [10]. Dairy proteins are interesting ingredients to enhance the nutritional properties of GFB due to their protein content and balanced amino acids profile, minerals content as calcium and phosphorus, as well as functional properties on baking performance [11]. A recent work showed that the incorporation of fresh dairy products on wheat bread formulations increased the nutritional value and improved the texture and other bread quality attributes [12]. Other researchers showed relevant enhancements in breadmaking, by the addition of whey protein (WP) on GFB formulations, reporting the capacity to increase water absorption, improving the handling properties [13]. Good thermal gelation capacity of WP inducing viscoelastic gels by protein network, capable of supporting dough foaming, was also reported [14]. Curd cheese (Cc) is a coproduct obtained by the thermal denaturation and subsequent precipitation of the soluble whey proteins. These products are considered to have a high protein nutritional value, representing of 20-30% of the proteins present in bovine milk (beta-lactoglobulin, alfa-lactalbumin) and are considered to be an important source of essential amino acids (leucine, isoleucine, and valine) and minerals (e.g., Ca and P) [15].