<p>Pregelatinized flours are gaining prominence in the gluten-free food industry due to their ability to tailor functional properties to specific technological requirements and end-product needs. This study aimed to characterize the physicochemical and techno-functional properties of pregelatinized rice (PRF), buckwheat (PBF), green (PGPF), and yellow pea (PYPF) flours to evaluate their potential as functional ingredients for gluten-free premixes. Comprehensive insights into nutritional and technological behavior of these materials are pivotal for developing novel foods. Results indicated that pregelatinization significantly altered the techno-functional profile of the flours. Specifically, water holding capacity increased by 408% for PRF, 281% for PBF, 222% for PYPF, and 171% for PGPF, while water absorption capacity increased by 549, 296, 243, and 257%, respectively. These enhancements are critical for improving texture and moisture retention in gluten-free matrices. Furthermore, this pretreatment generally increased the capacity to absorb organic molecules (hydrophobic compounds), whereas emulsification properties decreased. Microstructural analysis confirmed disruption of starch granules, explaining the enhanced water interactions. Additionally, the flours exhibited a high mineral content (Ca, Fe, P, and K), which is essential for enriching the nutritional profile of gluten-free diets, with a notable increase in Ca concentration after the pregelatinization. Principal component analysis demonstrated that pregelatinization primarily enhanced water and oil holding capacities, underscoring its efficacy in optimizing functional attributes within gluten-free systems. These findings confirm the significant potential of pregelatinized rice, buckwheat, and pea flours as versatile ingredients for the industry, offering a solution to texture and elasticity challenges in gluten-free bakery products.</p>