Since gluten-free products often utilize flours with relatively low protein content, as well as starch preparations devoid of proteins, various proteins are often added to the recipe to enhance both the qualitative and nutritional properties of the product. Therefore, the aim of this research was to examine the influence of adding different concentrations (10%, 20%, 30%) of whey protein concentrate, egg white protein, and rice protein on the quality of gluten-free crackers. After laboratory baking, the quality of the obtained cracker samples was assessed, including determining the moisture content and activity, dimensions and texture, as well as color and sensory properties. The research results showed that the addition of whey protein and egg white protein significantly increased the moisture content and activity in the crackers, while the addition of rice protein resulted in their reduction. Whey and egg white proteins had a significant impact on increasing the dimensions of the crackers, as well as reducing their firmness. Crispiness of the crackers increased with the addition of whey protein, while it decreased with the addition of rice protein. All protein additives significantly affected the color of the crackers, making them darker with shades of brown components, which is associated with more intense Maillard reactions during baking. Sensory evaluation of the crackers showed that excessive concentrations of egg white protein had a negative impact on their sensory properties, while the addition of 10% whey protein resulted in the highest ratings.