The current research aims to substitute wheat flour with corn flour and quinoa flour to produce gluten free bakery products such as bread biscuits and wraps to use in autism disease and celiac cases nutrition. Quinoa flour (Q) and wheat flour were substituted at 20, 30 and 50% for corn flour as a control (C) was evaluated. This research studied the effect of substituting corn flour and quinoa flour with wheat flour on the nutritional, physical and sensory qualities of the flour and bakery product which was developed (corn wraps). The results showed that protein, ash, fiber, fat and mineral elements levels are higher in the quinoa flour and corn flour, causing rise in protein, ash, fiber and fat in the composite flour, thus improving the nutritional characteristics of the product. Also, the results showed a decrease in physical and sensory characteristics with increased levels of quinoa flour to corn flour in corn wraps. Generally, replacement levels 20 and 30% of quinoa flour showed acceptable results in the sensory and physical properties in corn wraps with a significant improvement in the nutritional qualities. It can be concluded that wheat can be easily replaced by quinoa and corn flour as wheat is the major cause of teen obesity nowadays.