The effect of gluten content on the properties of dough prepared from indica brown rice flour was studied, such as flour properties determined by farinograph, thermo-mechanical properties, rheological properties, microstructure, and so on. The results showed that the water absorption, the formation time, the stability time, starch attenuation value and setback of the dough increased gradually along with the increase of gluten content, while the protein softening degree decreased gradually; in addition, both the elasticity modulus and viscosity modulus of the dough increased with the increase of gluten content, and the elastic modulus was higher than the viscous modulus. Scanning electron microscopy analysis showed that gluten network structure was more and more obvious, and the starch particles were embedded in the continuous protein structure, thus the flexibility and the deformation resistance of dough increased with the increase of gluten content.