Products for special dietary needs, such as biscuits and bread for people with diabetes and / or celiac disease, often have poorer sensory properties compared to conventional products. In order for such products to be both nutritionally valuable and sensory-acceptable to the consumer, it is necessary to conduct a test of their sensory properties. In this research, the sensory properties of sugar-free biscuits and gluten-free bread with the addition of millet bran and xylanase were tested using descriptive and hedonistic analysis and a sequencing by preference. Millet is an extremely valuable cereal whose bran is used to enrich food because it does not contain gluten and has a hypoglycemic effect. The biggest disadvantage of millet bran is that it gives the product an undesirable bitter taste and thus reduces its acceptability. The enzyme xylanase is used in baking because it improves the workability and stability of the dough. The results of a descriptive analysis of gluten-free bread and sugar-free biscuits showed that addition of millet bran caused a darker color of the product, increased bitter and subsequent bitter taste, and decreased hardness. Undesirable bitter taste was reduced in the sample with xylanase-treated millet bran. Hedonistic analysis shows an increase in the acceptability of bread with the addition of enzym treated millet bran compared to bread with untreated bran, and it took first place in the sequence test by preference. Hedonistic analysis and sequencing by preference of sugar-free biscuits showed that a control sample had the best rated overall experience, while the biscuit with bran was rated as 'slightly liked'.