Most of the gluten-free bakery products consist of corn flour, rice flour and corn starch, which leads to poor in nutrients (low nutritional value), so the present research was carried out to study the effect of fortify gluten free blends consists of brown rice flour, millet flour and tapioca starch at deferent levels with lentil flour and lupine flour. Chemical composition, mineral contents, sensory evaluation and bread staling during storage at room temperature for zero, 24, 48 and 72 hours was conducted. Results indicated that lupine flour was high in protein content, fat, Ca, K and Mg, compared to lentil flour which is high in fiber and Fe. Millet flour was high in ash content and brown rice flour was high in Mn. Regarding to sensory evaluation, GF flat bread samples prepared from (Groups A and B) were take higher total acceptability, and they expressed as superior samples. Followed by samples prepared from (Group E) then (Group C). The least two group's bread samples in total acceptability were (Group F) then (Group D).