The increasing prevalence of celiac disease and gluten sensitivity has led to a growing demand for nutritious gluten-free products. This study aimed to develop gluten-free flour formulations using quinoa (F1), buckwheat (F2), millet (F3), and their combinations (F4), and to evaluate their chemical composition and rheological properties in comparison to wheat flour (WF) and commercial gluten-free flour (CGFF). The formulations were analyzed using the Mixolab to assess water absorption, dough development time, protein weakening, starch gelatinization, and retrogradation. Results showed that the gluten-free formulations exhibited higher protein, ash, and fiber contents than both WF and CGFF. F1 and F3 exhibited pronounced protein network weakening and starch gelatinization, while F2 and F4 demonstrated significant amylolytic activity. Principal component analysis revealed strong correlations between retrogradation, ash content, dough stability, and starch gelatinization. Based on these findings, F2 and F3 are recommended for producing gluten-free bread and biscuits due to their favorable rheological properties. The study suggests that these formulations can serve as promising alternatives for gluten-free bakery products, providing improved nutritional content and functional properties.