γ-Aminobutyric acid is a neurotransmitter inhibitor with sedation, anti-depression, hypotensive and other physiological functions. This study aimed at investigating the effect of addition various amount of quinoa (Chenopodium quinoa) flours to sourdough in γ-aminobutyric acid production. Type I sourdough containing quinoa flours of different content (0%, 15%, 30%, 45%) were prepared in laboratory. Lactobacillus brevis LUC247 was used to ferment quinoa sourdough during different fermentation time (0, 2, 4, 6, 8, 12, 24, 36, 48 hours). Compared to control dough, without quinoa, the amount of GABA was representing about 3-fold increase, Cell count of Lactobacillus brevis LUC247 in quinoa sourdough fermented for 12 hours was the highest (1E+9 CFU/g). The higher the inoculated cell counts, the faster the pH decreased and total titratable acidity and organic acid (lactic acid and acetic acid) amounts increased in quinoa sourdough. The results indicated the potential of quinoa flour through sourdough fermentation by Lactobacillus brevis LUC247 to enrich γ-aminobutyric acid.