In this study, it was aimed to show the effect of legume and nut flours in bread formulations in order to improve the nutritional quality and also sensorial appeal of gluten-free bakery products. Breads with and without yeast were prepared according to mixture designs, in which white bean and hazelnut flours were incorporated in rice flourcorn starch based recipes. Flour and bread samples were described by their chemical, technological properties and mid-infrared Fourier transform spectroscopic profiles. Analyses were finalized by starch digestion of the best bread formulations. White bean flour was characterized by its high protein and water retention capacity, whereas hazelnut flour came forward for its highest fat and crude fiber content. Their spectroscopic profiles magnified the differences and confirmed the information gathered with chemical and physical analysis. Seven bread samples with and without yeast were prepared with flour mixtures containing bean and hazelnut flours between 0 and 30%. Doughs and breads were analyzed for their physical properties, and multivariate models were generated to differentiate samples of different gluten-free flour mixtures. Yeast bread containing 15% hazelnut flour was found to have the closest physical properties to standard bread and the capacity to increase nutritional values. The best formulation for yeast-free bread was found to have 15% bean and 15% hazelnut flours w.r.t. criteria of softness, taste, and volume. Starch digestion showed that the inclusion of bean and hazelnut flours in the formulation reduced the rapidly digested starch content of breads.