<p>The incidence of gluten-related disorders has increased due to rising awareness and improved identification methods, leading to significant growth in the gluten-free (GF) market. In this study different formulations of GF noodles (T1 to T10) prepared by combining various ingredients such as heat-moisture treated barnyard millet flour, gums, arrowroot powder along with varied combinations of psyllium husk, amaranthus and oats flour using sheeting and cutting technique. The particle size analysis of used GF ingredients revealed significant variations influencing cooking properties, while colour analysis showed that developed noodles had a significantly darker colour than control. Water absorption and peak viscosity increased, particularly with 10% psyllium husk addition. Formulation T9 exhibited higher crude protein (9.18%), crude fat (6.69%), total ash (2.42%), and crude fibre (12.64%), and overall acceptability score (8). This study proved that better quality barnyard millet GF noodles can be developed with better sensory acceptability by using sheeting and cutting machine. Also, highlights the novelty of utilizing barnyard millet to produce GF noodles, which differing from earlier studies that relied mainly on cold extrusion using rice or starch-based formulations.</p> Graphical Abstract <p></p>