gluten free foods

[moreta]

I am curious if anyone knows if any research has been done to see if gluten free foods effect blood sugar levels? I ask this because I buy spelt bread from my local farmers market and I find that when I eat this instead of normal bread my sugar levels seem remarkably lower in comparison. I know that Spelt wheat is a very old variety of wheat that was introduced by the Romans and is naturally low in gluten but I cannot seem to find out if any studies have been carried out to see if it effects blood sugar levels. Has anyone else tried low or no gluten foods?

 

[Northerner]

That's a very interesting question moreta, I don't know the answer but hope fully someone will be along with some answers soon. Welcome to the forum 🙂

 

[Ellie Jones]

It's not the gluten that makes the difference, a small bit will be the grain that makes the flour, but the biggest factor will be the milling process..

Basic milling really only removes the husks from the flour to enable to make a workable powder (flour) the more the flour is processed to turn it into strong flour, then fine white flour the more exposed and the larger breaking down of the carbohydrated stucture happens..

The baking procees also has an effluience to how quickly the body accesses and breaks down the available carbohydrates within the bread..

 

[lizabetic]

I'm gluten free (coeliac!) and I find most foods a nightmare because of the carb content is about 10g higher per 100g. They do make my sugars rise most out of everything I eat but then I couldn't compare it with wheat products.

I know my dietician recommended mixed grain pastas etc rather than an organic whole rice flour pasta for instance. SOmething to do with digestion and absorbancy.

 

[Caroline]

Hi welcome to the forum.

Can't be of much help with regard carb content of gluten free food. I know it is available from quite a few places, so it may be worth exploring supermarkets Free from ranges.