THIS study aimed to produce healthy, new, and alternative gluten-free biscuits (GFB). Four formulations were designed from rice, quinoa, buckwheat, millet, and chickpea flours, in addition to cornstarch and xanthan gum. Wheat flour (72% extraction) was the first control sample, and gluten-free (GF) commercial formula was the second control sample. The physico-chemical, nutritional, and sensory characteristics of the produced biscuits were evaluated. The GF composite formulas biscuits exhibited elevated levels of ash and fibre in comparison to the two control samples. The protein ratio ranged also in GF composite formulas biscuits samples from 7.03 to 7.58%, and the GF commercial formula biscuits sample recorded 3.63%. Additionally, there was an augmentation for macro- and micro-elements compared with the two control samples, as well as an increase in the total essential amino acid level, which ranged from 33.49 to 34.39% and was 26.11 and 31.94% for the wheat flour biscuits (WFB) and GF commercial formula biscuits, respectively. In the same vein, the biscuit samples prepared using GF composite flour also had a higher protein efficiency ratio, biological value, and in vitro protein digestibility (with both pepsin and pepsin followed by trypsin) compared with two control samples. On the other hand, the WFB sample recorded an increment in width and thickness compared with GFB samples; minimum width and thickness were observed in the GF commercial formula biscuits sample. Sensory evaluation showed all samples of GF composite formulas biscuits were acceptable, with no significant differences with the WFB, and better than GF commercial formula biscuits (p≤0.05).