## 1 Introduction  
The use of unconventional raw materials presents an innovative and sustainable solution for developing functional foods [1]. Carao is becoming a plant of interest for the food industry due to its nutritional components and health benefits. Carao is a tree that can reach up to 30 m in height [2]. The flowers are hermaphrodite and irregular [2].  
Food manufacturers must identify the allergens used in their production processes and evaluate their presence in products [3]. Celiac disease is a condition caused by an immune reaction to eating gluten. Gluten is a protein in foods containing wheat, barley, or rye. [4]. It is worth noting that substituting wheat flour with rice flour in baking products for the celiac population is practical. Its functional properties optimize industrial applications and allow the consumer to select a variety of rice flour products, providing a versatile and practical alternative [5]. Carao is a plant with medicinal and therapeutic properties, and it has been used for many years in traditional medicine in Indigenous communities; its use consists of the treatment of fungi and other skin diseases [2]. Carao is also used in the bark, pulp, and seeds to treat gastrointestinal problems and other skin-related diseases [6].  
Carao is a plant extract with nutritional components. A study by [PERSON] (2018) [7] reported that the total iron concentration determined in the Carao samples was between 0.46 mg/100 g and 0.56 mg/100 g. According to [PERSON] (2015) [8], the most suitable drug-solvent ratio determined by total solids count to extract metabolites in _Cassia grandis_ fruit is one gram of pulp per 5 mL of hydroalcoholic solvent prepared at 70%. In its harvested state, porphyrins are not present. The carao sample from Jalapa is the one that has the highest amount of iron (9.55 mg/L) and the lowest amount of total saponins (4.40 g/L) in its extract. This difference in results may be due to the difference in climate in the two areas. The amount of iron found in the extract of carao is not enough to consider it alone an alternative treatment for iron deficiency anemia. According to [PERSON] et al. (2017) [9], carao leaves contain cardiotonic glycosides, saponins, anthraquinones, baracol, flavonoids, leucoanthocyanins, triterpenes, sesquiterpenn lactones, alkaloids, iron, and tannins. The carao seed contains flavonoids, polysaccharides, toxic substances, and nutritional inhibitors; the latter are phytic acid and tannins.  
Carao fruit possesses the potential to be a bioactive ingredient, owing to its rich macro and micronutrient content and impressive antioxidant capacity [2]. It serves as a precursor of vitamin (retiind) due to its carotenoid content. This fruit contains 47 bioactive molecules from the flavonoid group with promising medicinal use. With its phytochemical quality, carao emerges as a functional ingredient that could revolutionize special diets. Its use in intestinal cells in vitro has been shown to prevent inflammation and cell death, hinting at a new potential pharmaceutical effect [2]. As a result, this research background allows us to base our study on demonstrated results, emphasizing the contribution of nutritional content that carao can provide to cookies. Carao honey can be used, given its nutritional value, to generate greater added value and reduce waste. Therefore, this study aims to analyze the physicochemical characterization of carao honey flour and its effects on the sensory attributes of a biscuit with the aim of taking advantage of its nutritional content and developing a gluten-free and low-sugar product.