Gluten-free foods are mainly produced for people with celiac disease who are allergic to gluten. Since the raw material of gluten-free food lack of gluten, it is difficult for gluten-free food to form effective network structure and molding, with poor water retention, gas retention, springness and cohesiveness, and high aging velocity. The materials for gluten-free foods and their nutritional components were described. The progress in quality improvement by adding functional components and the techniques for processing was summarized in order to provide references for gluten-free food quality improvement and research.