A study conducted at the National Institute of Food Science and Technology in Faisalabad offers promising developments for celiac patients and those with gluten intolerance. The research indicates that gluten-free biscuits made from corn and tapioca flours possess superior sensory qualities compared to those made from wheat flour. Consumer tests and detailed analyses reveal that this new blend scores highest in terms of color, taste, texture, aroma, and overall acceptability in biscuits.