Noodles are widely consumed convenience foods and contribute significantly to daily energy intake. Despite their nutritional benefits, foxtail millet and jackfruit seeds remain underutilized in food processing, creating opportunities for value-added product development. Therefore, the present study was conducted to develop gluten-free composite noodles using foxtail millet flour and tapioca powder fortified with defatted soy flour and jackfruit seed powder, and to evaluate their sensory, nutritional, and storage qualities. Six formulations (T0–T5) were developed by altering the proportions of foxtail millet flour and tapioca powder and were subjected to sensory evaluation by a semi-trained panel of fifteen judges using a nine-point hedonic scale. Among the developed formulations, T3 containing 60 g foxtail millet flour, 30 g tapioca powder, 5 g each of defatted soy flour and jackfruit seed powder, and 2 g guar gum showed the highest sensory preference, obtaining a total mean score of 8.52 and an overall acceptability score of 8.9. Nutritional analysis of T3 showed moisture content of 7.38%, carbohydrate 71.62 g/100 g, protein 11.58 g/100 g, fat 2.27 g/100 g, crude fibre 4.8 g/100 g, ash 2.35%, calcium 74.90 mg/100 g, potassium 149.50 mg/100 g, iron 3.11 mg/100 g, and energy value of 353.31 kcal/100 g.