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!
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 |
sourdough jewish rye, george greenstein, secrets of jewish baker, use 3 cups sourdough and 4 cups ap flour, sourdough is 50/50 dark rye/ap flour, (use king arthur), i’ve been a diabetic for 46 years, eating this bread is like not eating bread, I mean i would not eat this for a low blood sugar situation, bread keeps easy for a week or longer even with out potato water, sourdough has been used for at least 5000 years, baker yeast bread only 150 years.