Tepung mocaf yang merupakan salah satu sumber tepung non gluten telah banyak diaplikasikan pada produk roti tawar. Namun, tepung mocaf memiliki kadar protein yang rendah sehingga perlu dikombinasikan dengan bahan lain seperti kacang tunggak yang kaya akan serat pangan dan protein. Tujuan dari penelitian adalah mengetahui pengaruh rasio tepung mocaf dan tepung kecambah kacang tunggak (100:0, 90:10, 80:20, 70:30, 60:40, 50:50) terhadap karakteristik fisikokimia dan sensori roti tawar. Tekstur roti tawar bebas gluten yang rapuh dan kering dapat diperbaiki dengan penambahan hidrokoloid berupa konjac gum. Oleh sebab itu perlu ditentukan pula pengaruh konsentrasi konjac gum (0%, 1%, 2%, 3%) terhadap tekstur, karakteristik fisik, dan sensori roti tawar. Rasio 70:30 tepung mocaf dan tepung kecambah kacang tunggak merupakan rasio terpilih dalam menghasilkan roti tawar dengan kadar serat pangan (6,06±0,04%), kadar protein (5,17±0,19%), dan volume (1036,67±5,77 ml). Konsentrasi konjac gum terpilih adalah 2% yang menghasilkan roti tawar dengan nilai hardness (438,13±42,01 g), springiness (0,83±0,01 mm), cohesiveness (0,52±0,05), dan volume (1253±50,33 ml). Roti tawar dengan rasio 70:30 dan 2% konjac gum memiliki tekstur ”agak tidak keras” (4,51±1,10), ”agak tidak rapuh” (4,29±1,27), ”kompak” (2,80±1,12), dan keseragaman pori ”agak seragam” (3,00±1,26) pada uji skoring. Berdasarkan hasil uji hedonik, panelis memiliki tingkat kesukaan ”agak suka” terhadap parameter hardness (5,11±1,25), keseragaman pori (5,04±1,22), penerimaan keseluruhan (5,02±1,23), dan ”netral” terhadap springiness (4,76±1,26) dan cohesiveness (4,73±1,34). Roti tawar formulasi terbaik memiliki kadar protein (5,39±0,11%) yang lebih tinggi dibandingkan kontrol dan komersil berbebas gluten ”Mocafine”. / Mocaf flour, as gluten-free flour source, has been widely applied in bread making. However, mocaf flour has a low protein content, necessitating its combination with other ingedients such as cowpea, which is rich in dietary fibre and protein. The aim of this study is to determine the effect of the ratio of mocaf flour to germinated cowpea flour (100:0, 90:10, 80:20, 70:30, 60:40, 50:50) on the physicochemical and sensory characteristics of bread. The brittle and dry texture of gluten-free bread can be improved by adding hydrocolloids such as konjac gum. Therefore, this study also evaluated the effect of konjac gum concentrations (0%, 1%, 2%, 3%) on the physical and sensory characteristics of bread. A 70:30 ratio of mocaf to germinated cowpea flour was selected as the preferred ratio, producing bread with 6.06±0.04% of dietary fiber content, 5.17±0.19% of protein content, and a volume of 1036.67±5.77 ml. The selected konjac gum concentration was 2%, which resulted a bread with 438.13±42.01 g, 0.83±0.01 mm, 0.52±0.05, 1253±50.33 ml of hardness, springiness, cohesiveness, and volume, respectively. Bread with 70:30 ratio and 2% konjac gum was perceived as slightly not hard (4.51±1.10), "slightly not brittle" (4.29±1.27), "compact" (2.80±1.12), and having "slightly uniform pores" (3.00±1.26) based on scoring test. According to hedonic test, panelists indicated a "slightly like" preference for hardness (5.11±1.25), pore uniformity (5.04±1.22), and overall acceptance (5.02±1.23), and a “neutral” preference for springiness (4.76±1.26) and cohesiveness (4.73±1.34). The best formulation has a higher protein content (5.39±0.11%) compared to the control and commercial gluten-free bread “Mocafine”.