Abstract Gluten‐free bakery products are the definitive solution for people with celiac disease and gluten sensitivity. In this study, the production of gluten‐free sponge cake was optimized using a mixture design methodology. Effects of the amount of ingredients, including quinoa (Chenopodium quinoa) (6–10 g), oleaster (Eleagnus Angustifolia) (1–2 g), and pumpkin powder (Cucurbita moschata) (1–4 g) on the physicochemical characteristics and sensory qualities (color, flavor, cutability, texture, appearance, and overall acceptability) of cakes were investigated. Significant regression models that explained the effects of different amounts of flour on all response variables were determined. The proposed model in this study had high R2 and R2 (adj). Therefore, the model was approved for fitting information. Finally, a gluten‐free sponge cake recipe was formulated using 1 g of oleaster flour, 1 g of pumpkin, and 10 g of quinoa flour to achieve the desired sensory quality.
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