The search for healthier or functional foods that promote wellness and healthy has generated a new market in the food sector. Nowadays, gluten-free products have become a trend as a healthy food. Because consuming wheat noodle, which contains gluten, may cause an allergenic response, especially in celiac disease. Date press cake is one of the agro-industrial wastes and underutilization by it is mainly due to the lack of information about its chemical composition, So, this work aims to explore the benefits and effects of the potential use of date press cake as a fiber-enriching ingredient on the physiochemical properties, cooking qualities and organoleptic indices of gluten-free or gluten noodles. The obtained results indicated that flour type and date press cake ratio had a significant effect on physical properties (elongation, adhesiveness, cohesiveness, and springiness), chemical components (moisture, protein, lipids, total carbohydrates, total dietary fiber, and ash%), minerals composition, ( Ca, Mg, K, and Fe mg/100g, except Na element), cooking qualities, (optimum cooking time, cooking loss and cooking yield), and organoleptic indices, (smoothness, appearance, taste, chewiness and overall acceptability) of prepared noodles. Generally, it can be concluded that noodles substituted with 10% date press cake are recommended as an alternative food choice for health-conscious consumers. This was involved in the development of such functional noodles not only to improve the nutritional value of the general population but also to help those suffering from degenerative diseases associated by people with celiac and those who wish to exclude gluten-based products from their diet for health reasons.