The rise in refined wheat flour consumption within developing nations has raised concerns about its potential adverse effects on the health and nutritional status of their populations. As a result, there has been growing interest in exploring alternative starch sources as nutritive substitutes for refined wheat flour. This article provides a comprehensive review on the potentials of underutilized and unconventional starch sources, including water lily seed flour (Nymphaea lotus and Nymphaea pubescens), cycad seed flour (Cycas circinalis), palmyra tuber flour (Borassus flabellifer), jaggery palm flour (Caryota urens), coconut flour (Cocos nucifera), jackfruit seed flour (Artocarpus heterophyllus), red raw rice flour (Oryza sativa) and, finger millet flour (Eucenea coracana), as nutritive substitutes to refined wheat flour. In this study, water lily seed flour, cycad seed flour, palmyra tuber flour, coconut flour, jackfruit seed flour, red raw rice flour, and finger millet flour were identified as rich sources of dietary fiber compared to refined wheat flour. Specifically, water lily seed flour and jackfruit seed flour exhibited favorable characteristics as plant-based protein sources due to their balanced amino acid profiles, a quality lacking in refined wheat flour. Moreover, jaggery palm flour was found to be a rich source of essential minerals and resistant starch, surpassing the nutritional composition of refined wheat flour in these aspects. This review highlights the diverse nutritional profiles and functional properties of selected underutilized and unconventional starch sources compared to refined wheat flour. It emphasizes the need for further research and development to introduce healthier and nutritionally enriched alternatives to the consumer optimizing their utilization and processing potential in diverse food applications.