The current study aims to investigate the potential effect of mixing plant parts i.e. carrot (CP) and sweet potato (PP) powders on the chemical composition, minerals content, rheological properties, and sensory evaluation of free-gluten bakery products that are suitable for celiac. For this purpose, three different concentrations 10, 20, and 30% of plant parts (CP or PP) were added as a substitution for rice flour (RF), corn flour (CF), and flour mixture (50%RF+ 50%CF). The obtained results of the chemical composition showed that the partial replacement of RF, CF, and the flour mixture with different percentages (10, 20, and 30%) of CP and PP led to an increase in crude fiber, and ash and a decrease in total protein, and crude fat. For mineral compositions, substitution of (10,20 and30%) of CP and PP led to an increase in both K, and Ca, which was met at the same time with a rate of decrease in P and Fe compared with all control samples (RF, CF, and RF+CF). Rheological properties of corn flour that partially replaced with 10, 20, and 30% of CP and PP showed a decrease in farinograph and extensograph parameters compared with the control. Finally, sensory evaluation findings showed an acceptance of crackers produced from corn flour and substituted with 10%, 20%, and 30% CP and PP. conclusion, the data of the present study confirms the possibility of adding plant parts CP and PP to produce free-gluten products that reduce the risk of celiac disease or gluten sensitivity.