A study was conducted to understand the acceptance of gluten-free crackers. Our aim was to standardize an innovative and preservative-free product, which was cost-effective. It was developed using raw banana flour, flaxseed, and pomegranate seeds as the main ingredients. Banana flour is rich in resistant starch, flaxseed contain essential fatty acids and antioxidants while pomegranate seeds are rich in phytochemical. The product obtained was gluten-free and can keep your heart healthy, support digestive health and may also lower the risk of cancer. The acceptability of the product was studied by conducting a sensory evaluation using a scoring test. A five-point scale was used for sensory attributes like appearance, taste, flavor, texture, after-taste, and crispiness. The other areas of focus were packaging, nutrition labeling, budgeting, and marketing.