Bread is a staple food typically prepared with white flour which has a high glycemic index, meaning that it causes a rapid increase in postprandial blood glucose levels. This study aimed to develop a low-glycaemic index (low-GI) bread as a healthier alternative product that meets consumers expectations. This was achieved by substituting wheat flour with Thai local flours, including white bean flour, Job’s tears flour and mung bean flour blended using a mixture design approach to optimize the flour composition, while rice flour and corn flour were fixed at 1:3 ratio as part of the base formulation. To improve dough structure and overcome the crumbliness observed in the preliminary non-pre-gelatinization trials, the flour blends were further modified using a Tangzhong-based pre-gelatinization technique prior to incorporation into the bread dough. Two major groups of properties were evaluated: flour properties and bread quality attributes. Flour properties included pasting characteristics (RVA), water absorption index (WAI), water solubility index (WSI), swelling power (SP), and water holding capacity (WHC), assessed for both single flours and blended formulations. The results showed the difference flour properties indicating variations in gel formation. Mung bean flour presented a high peak viscosity, final viscosity, and setback (3460 + 16.82, 5090 + 69.46 and 2776.33 + 19.55) that indicated the gelatinized starch forms a highly viscous, firm and stable gels but can increase hardness in bread if used at high levels. Corn flour exhibited the highest WAI (9.28 + 0.25) and SP (9.41+0.25), indicating strong granular expansion; however, the RVA result showed moderate final viscosity. Its gel tends to be firm but not very cohesive. Furthermore, rice flour demonstrated high final viscosity (4112 + 31.05) and setback (2406 + 23.06) indicating that rice starch forms a stiff and brittle gel. Conversely, white bean and Job’s tears flours showed the low WAI and SP (7.87 + 0.23 and 5.49 + 0.56) forming weaker gels. These differences highlight the need to blend flours to balance viscosity, water interaction, and gel strength for producing bread with optimal texture and flavor. Bread quality was analyzed through texture profile analysis (TPA), loaf volume, specific volume, colour measurement, descriptive sensory analysis, and glycaemic index assessment. It was found that the addition of a pre-gelatinized blend flour, consisting of rice flour, corn flour, white bean flour, Job’s tears, and mung bean at 10%, 30%, 15%, 15%, and 30%, substituting 50% of wheat flour, produced bread with enhanced texture and flavor that were acceptable by consumers. The findings provide insights into how Thai local flours and pre-gelatinization interact to influence the functional, structural, and sensory attributes of low-GI bread, supporting their potential use in developing healthier bakery products with improved consumer acceptability.