Background and objectives“Modern‐diseases” that are result of “high sugar, low nutrient” diet are becoming more prevalent. Incorporation of “traditional” gluten‐free cereals, like proso, in “everyday” food, such as rusks, would allow diabetics and people looking to increase fiber and nutrient content to include rusks in their diet.FindingsCompared to wheat rusks, rusks with addition of proso showed higher content of microelements and essential amino acids. Also, higher content of dietary fiber and smaller and more regularly arranged starch granules increased digestibility of rusks with addition of proso. Additionally, rusks with addition of proso showed better antioxidative properties and had lower glycemic index when compared to wheat rusks.ConclusionsIncorporation of proso flour in rusk production, could be beneficial not only to people suffering from diabetes, but also as way of improving general well‐being. However, due to the decreased water absorption and therefore greater hardness and fracturability, our results suggested that addition of proso flour should be capped at 20 %.Significance and noveltyTo our knowledge, this is the first description of effects on different additions of proso on digestibility, starchmorphology, glycemic index and nutritive and antioxidative properties of rusks.This article is protected by copyright. All rights reserved.