Technical Abstract: The USDA food guide recommends that at least ½ of all the grains eaten should be whole grains. The FDA allows food health claim labels for food containing 51% whole gains and 11 g of dietary fiber. This is the only report demonstrating innovative whole grain gluten free (without yeast or chemicals) products. Whole grain gluten-free flat breads were prepared with corn, millet, brown rice and sorghum flours. Dough formulations containing 2g salt and 40 ml canola oil are given: Whole grain flour, instant potato in g and water in ml were 1) Corn 400, 0 and 520; 2) Millet 300, 100 and 432; 3) Brown Rice 300, 100 and 420; 4) Sorghum 300, 100 and 450 respectively. Dough (about 100 g) was rolled into 14 cm round flat breads. Flat breads were cooked on a lightly oiled grill at 375 degrees F for 8 minutes. Taste panels of 126 in-house volunteers resulted in 83%, 50%, 77% and 79% acceptance of novel health promoting gluten-free breads. Each flat bread contained 30-40 g and 58-78% whole grains and 3 g of dietary fiber. Gluten sensitive individuals would be able to consume these whole grain flat breads. The recipies offer consumers additional nutritious choices and could lead to increased whole grain consumption.