Pseudocereals and some grains were known for special nutritional values along with gluten-free qualities. Amaranth, buckwheat, quinoa, flaxseed, ragi and soybean flours were evaluated for nutritional and sensory evaluation. Most consumers would prefer to improve their diets using food and drink related products rather than using traditional pills or capsules. The industry is looking for a variety of nutritious, convenient and user-friendly products. Although a variety of gluten-free products are available in the market still a small amount of gluten is present in additives such as modified food starch, preservatives, and stabilizers made with wheat moreover these products are very costly. Thus there is a need for the development of nutritious gluten-free products for celiac disease patients which are easy to prepare at home. Hence, the present study was conducted to understand the acceptance of blended healthy gluten-free high protein flour; the aim was to standardize an innovative, preservative free, simple, nutritional blend that is cost-effective. The product designed was multigrain health mix, having a unique blend of amaranth, buckwheat, flaxseed, quinoa, ragi, and soybean. This makes the product gluten-free, protein-rich having high fiber content. The acceptance was studied by conducting a sensory evaluation using the hedonic method based on a 9 point scale. The Evaluation was performed on sensory attributes like Appearance, color, taste, texture, aroma, and overall acceptability of the product. A total of five blends were prepared, the highest nutritional value was recorded in control C3 having a composition of 30g amaranth,10g buckwheat, 10g flaxseed, 10g quinoa, 20g ragi and 20g soybean. The protein content in the various products ranged from 13.4 to 24.5% and fiber content ranged from 8.3 to 12.4 %. Storage study data revealed 60 days safe storage for health mix.