Poor dietary patterns and unhealthy lifestyles are common risk factors for noncommunicable ailments, the leading causes of global death rates. Therefore, improvement of diet quality is necessary and a gluten-free diet would be the right option. This diet is not solely for patients with gluten-related diseases but has also become a trend for consumers, due to the health benefits of gluten avoidance. Underutilized food crops, including tubers and legumes, are potential raw materials for producing gluten-free food. In this study, the physicochemical properties of canna (Canna edulis) and jack bean (Canavalia ensiformis) -based composite flours were investigated. The composite flours were produced using canna flour to jack bean flour ratios of F1 (85:15), F2 (70:30), and F3 (55:45). Based on the experiment’s result, an increase in jack bean flour proportion significantly (p<0.05) increased the composite flour’s protein content, lightness, and resistant starch content of composite flours, but significantly (p<0.05) reduced carbohydrate content, oil holding capacity, and swelling power. According to the scoring test result, F2 (70:30) has the highest result and was selected as the best formula. Thus, a combination of canna and jack bean flours indicated promising properties of gluten-free flour for functional food alternative resources.