The increasing demand for gluten-free products has driven research into alternative ingredients that can replicate the functional properties of gluten in baking. This study aimed to evaluate jackfruit (Artocarpus heterophyllus L.) seed flour and jackfruit starch as crucial components in the formulation of gluten-free baked goods, considering their nutritional value and sensory acceptability. Jackfruit seed flour and jackfruit starch were obtained and characterized in proximate composition and techno-functional properties. The digestibility of the starch was assessed through enzymatic hydrolysis rate. A gluten-free muffins were formulated using different proportions of jackfruit flour and jackfruit starch. The sensory acceptability in the gluten-free, developed muffins was evaluated through paired comparison and a five-point hedonic scale. Finally, the proximate composition of the treatment with the highest acceptability was analyzed. The characterization revealed that the digestible and resistant starch content in the flour was 55.9±2.8% and 13.1±1.03%, respectively, while in the starch it was 40.2±3.7% and 6.7±0.3%. Differences in water retention capacity (0.9±0.0 mL/g-3.2±0.1 g/mL), oil retention (1.7±0.1 mL/g-1.9±0.0 g/mL), and swelling (7.8±0.1 mL/g-2.93±0.10 mL/g) between the starch and flour was attributed to jackfruit seed composition that is the source of dietary fiber and protein. The jackfruit starch swelling property has higher than the flour. The starch hydrolysis rate was 75.3±2.2%, similar to wheat flour. The jackfruit flour showed a protein content of 28.5±0.9%. This value was higher than the standard wheat flour. Treatment 4 showed the highest acceptability, exceeding that of commercial bread, while Treatment 3 stood out for its protein content (24.9±3.4%), total carbohydrates (65.7±0.1%), and total minerals (6.1±0.0%). Jackfruit seed starch and jackfruit flour exhibited suitable properties for gluten-free baking, outperforming conventional flour in protein content and consumer acceptance, meeting specific dietary needs.