Chestnut fruit abounds in carbohydrates, proteins, unsaturated fatty acids, fiber,polyphenolic compounds, as well as vitamins and micronutrients, that are behind the health-promotingproperties of this plant. The purpose of the discussed research was to obtain innovative gluten-freepasta from rice and field bean flour enriched with a various addition of chestnut flour. Regarding thestudied pasta, the following were determined: the content of free phenolic acids, total polyphenols,and antioxidant properties. Chromatographic analysis (HPLC-ESI-MS/MS (high-performance liquidchromatography-electrospray ionization tandem mass spectrometry)) revealed a wide variety ofphenolic acids. In a sample with 20 % and higher content of chestnut flour, as many as 13 acids weredetected. Isoferulic acid prevailed. The total content of free phenolic acids and total polyphenolsincreased along with the increasing chestnut content. Moreover, in most cases, the content of individualacids increased with the addition of chestnut flour. Besides, the antioxidant activity was positivelycorrelated with the addition of chestnut fruit flour, the content of free phenolic acids, and totalpolyphenols. Our research has demonstrated that our innovative gluten-free pasta, with the additionof chestnut flour, has a potential to be a source of polyphenolic compounds, including free phenolicacids, that are valuable for human health.