The work research achieved the obtain a dietetic necessary products sector for the sector of population with insufficiencies regarding the gluten content existing in wheat flour, balanced for the technological requirements through addition of potatoes.The food system was completed by the addition of byproduct of butter obtain with content of lactic assuring thus and the equilibration report glucose last lactic needing for the equilibration of the glucozidic insufficiency. The conditions for research work for technological system are potatoes starch 12% and an mixture for dough obtain, composed by 35-40% of byproduct of butter obtain from liquid.
