Irritable bowel syndrome (IBS) is a functional gastrointestinal (GI) disorder marked by abdominal discomfort and changes in bowel patterns, occurring without a distinct and specific organic pathology. There is no definitive cure for irritable bowel syndrome (IBS), but managing the condition can be achieved by identifying and eliminating factors that like stressful situations, specific medications and most importantly making dietary adjustments. The objective of the current research work was to develop gluten-free crackers for IBS conditions and to carry out proximate, calcium, zinc, and polyphenol content of the most acceptable product. Three variants of crackers viz., CV1, CV2, CV3 with black rice, ragi and quinoa flour respectively in different proportions. Descriptive sensory analysis was used to score the developed crackers and CV2 products with black rice and finger millet flour scored highest on the sensory descriptors. AOAC methods were used to analyse proximate and mineral composition and total polyphenol was analysed using the Folin-Ciocalteau method. The analysed CV2 had carbohydrate 71.3±1.0 g/100g, protein 7.95±0.1 g/100g, calcium 41.76±0.1mg/100g and zinc 13.93±0.1 mg/100g. There lies a great potential and market for developing savory products for IBS conditions as IBS patients tend to have limited food choices.