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The glycemic index of bread depends on the types of grains and refined sugars used during the baking process.

Care should be taken to select breads with a low GI value, which includes a number of popular sourdough and rye breads.
Certain types of bread, particularly those with larger, coarser grains, our sourdough breads whose acidity counteracts the rapid release of glucose, are excellent choices.

Take care when choosing regular grocery store breads however.  Most of these are heavily refined and ‘enriched’.  Look for coarse grains, seeds, and heavier blends!

The glycemic index (GI) is a measure of how quickly a carbohydrate-containing food raises blood sugar levels. Generally, bread made from refined white flour has a higher GI compared to bread made from whole grains. Here are some common types of bread and their GI scores:

1. White bread – high GI score (70 or above)
2. Whole wheat bread – medium GI score (56-69)
3. Sourdough bread – lower GI score (50-69)
4. Rye bread – lower GI score (40-59)
5. Pumpernickel bread – lower GI score (41-46)

It’s important to note that the GI score is just one factor to consider when making food choices, and that other factors such as the amount and type of carbohydrate, fiber content, and overall nutritional value should also be taken into account.

Glycemic Index of Wheat Bread, White Bread, Sourdough	Type of Bread	Glycemic Index Score
	Dark Rye	51
	French Baguette	95
	Hamburger Bun	61
	Kaiser Roll	73
	Pita Bread – Whole Wheat	57
	Sourdough	52
	Fruit Bread	53
	White Bread	70
	Wonder Bread, White	71
	Wheat Stoneground Bread	53
	Whole Wheat	69
	Bagel, plain, white	72
	Wholegrain Bread	40
	Multigrain Breads	45
	English Muffin, Whole Grain	45
	Oat Bread	65
	Rye Bread	50
	Bran Muffin	65