Yellow pea (Pisum sativum L.) flour was deodorized using high-pressure solvent extraction (HPSE) with ethanol and water as solvent. These flours were evaluated in gluten-free (GF) baked goods. Sensory evaluation, volatile analysis, and laboratory quality testing were completed to determine the impact on flavor, aroma, and flour quality. The HPSE pea flours obtained from 1:1 and 3:1 ethanol and water were tested against a control pea flour in cake and cookie sensory tests. Both showed significantly higher (P<0.05) acceptance scores for flavor, texture, and overall acceptance, but acceptance was not significantly different. Texture of cookies did not change significantly over 5 days, but significant differences (P<0.05) between the three flour treatments in cookies and cakes were observed. The protein of the HPSE treated flours were significantly higher than the control. The headspace analysis showed some significant differences between control and treatments for the volatile standards of interest.