In recent years, progress has been made in overcoming the technological challenge of gluten-free final quality in gluten-free products using potential ingredients and optimized processing conditions. However, the nutritional profile of these products is often inferior compared to their gluten-containing versions, which can negatively affect those who follow a lifelong gluten-free diet, such as people with celiac disease. This can lead to nutritional deficiencies, weight gain, and digestive health problems. For this reason, the main objective of this research was to formulate and produce a gluten-free bread based on canihua flour (Chenopodium pallidicaule), quinoa flour (Chenopodium quinoa) and sweet potato starch (Ipomoea batatas) as main ingredients, with a high protein and crude fiber content. Seven formulations were developed, varying the percentages of the ingredients using the mix design method. In addition, different methodologies were used to determine the percentage of protein, fiber, sensory evaluation and humidity, in order to identify the optimal formula from the results obtained. As a result, the optimal formulation was the one that combined 66,67% canihua flour, 16,6% quinoa flour and 16,6% sweet potato starch, reaching a protein content of 12,12% and a fiber percentage of 1,32 %. In conclusion, the use of canihua flour, quinoa flour and sweet potato starch in the production of gluten-free bread represents a promising alternative to improve the nutritional profile of these products, while at the same time making it possible to overcome the challenges related to the absence of gluten, which is positively reflected in the final sensory properties of the bread.