Bakery products are a mass consumption food, because a person consumes 90 kilos of bread annually, according to the World Health Organization. Although bakery products use wheat flour which contains gluten, people are specifically intolerant to gluten proteins that generate diseases such as irritable bowel, and gastrointestinal problems. Because of this, there is a need for gluten-free bakery products, with new components to increase nutrients and bioactive compounds, these properties are available to consumers with gluten-related disorders. This study showed that the use of flour from chachafruto (Erythrina edulis triana) and other sources such as amaranth and rice are used to make gluten-free cookies. However, the addition of chachafruto flour, amaranth and rice changed considerably some parameters of the mixtures for 15% chachafruto flour and 85% amaranth flour proteins with 8.00 ± 2.52% and ash with 1.80 ± 0.02%, and for the mixture of 15% chachafruto flour and 85% rice flour change 7.38 ± 2.16% and 1.39 ± 0.00% respectively. The chachafruto flour can be used effectively as a replacement for wheat flour, because the results show that mixtures with other gluten free flours such as amaranth flour, rice flour, favor the manufacture of biscuits, the total replacement of wheat flour, by gluten-free flours showed that the biscuits, made with the mixture of gluten-free flours, show similar technological characteristics to wheat flour biscuits in terms of color and texture providing a nutritional value to improve people's diet.