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Which Flour Is Good For Diabetics

Having A Meal Plan In Place

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Having a plan makes the difference between having healthy bread or not. You cant pick up healthy bread from the convenience store, so a little planning is in order. If you are going to bake your own bread, then you will need to make a list, and shop for the ingredients.

Meal planning table nutritional information for meals and flours

Below, there is a table for all of the flours and meals that you can use in bread, along with the nutritional information. If you want to try breads made with ingredients, such as flaxseed meal, then this chart should help you to decide which ones you want to try.

In the chart above, everything above the coconut flour continues up the carbohydrate scale to above 30 grams of carbohydrates. That is too high for the carbohydrate content of your bread, so stay with coconut flour and below.

Store In The Fridge For Extra Fudgy Texture

If you like your brownie fudgy, I recommend you store this in the fridge for at least 3 hours. The texture will get extremely rich, fudgy when cold. Its absolutely delicious.

I like to serve my slice of brownie with a dollop of coconut cream and unsweetened desiccated coconut. It definitely brings this simple sugar-free dessert to the next level.

Making Them Perfect Took Time

Ive been playing around with this recipe for some time now. I was happy with the flavour in previous versions but hadnt quite nailed the textureuntil now.

This recipe is crunchy on the outside and tender on the inside. The chopped walnuts are a perfect touch. Its dessert I can feel good about.

Wether youre celebrating a special occasion or you just want a guilt-free snack, give these cookies a try, and eat well, friends.

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Chickpea Or Kabuli Chana Flour For Diabetics:

Bengal gram or chickpea flour is a soluble fibre, which not only lowers blood cholesterol levels but also aids in the slow absorption of sugar into the bloodstream. It has a form of complex carbohydrate, which allows the body to slowly digest and use energy over a period in a much more beneficial way when compared to consuming refined carbohydrates. In fact, it has a lower glycemic load, which is also known to reverse diabetes naturally.

Using The Sourdough Method Can Reduce The Gi Of Any Flour

10 Best Flours for Diabetes in 2020!

When you bake using a sourdough method, you can lower the Glycemic Index of flours. Sometimes, baking sourdough bread lowers the GI as much as 20 points on the scale. This reduces the amount your blood sugar will be raised when you eat baked goods made with the flour.

The reason that sourdough is so healthy is because the yeast produces bacteria that help your gut. The gut bacteria then have a better response to rises in blood sugar.

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Which Flour Is Best For A Diabetic

July 26, 2019 By Swetha Sivakumar

Which flour is best for a diabetic? Did you know there are flours with Zero Glycemic Index values?? How cool is that??

Knowing the GI of common flours can help you make good decisions. Instead of avoiding all flours, if you know which flours are bad for you, then you can make healthy eating choices, whether you are diabetic or pre-diabetic.

A little background about the data

The Glycemic Index Foundation of South Africa has published The Smart Carb Guide in which they have tested GI values of flours. The diabetes council also seems to have some data on GI of some flours.

Most GI values of flours seem to directly correlate with the net carbs in the flour. So, this serves as an intuitive check the more carbs, less fiber in a particular grain, the higher the glycemic index and better to avoid/reduce our use of them.

Glycemic Index for Common Flours

Here are some numbers based on the glycemic index from the diabetes council website:

Flours with fantastic GI!!- 0:

  • Walnut Flour 0

As usual, grain flours are the worst!!

Get information about more GL of flours here at

If you want to really be good about sugar control, eat less flour-based products. But, if you want to eat flour-based recipes, start considering flours or flour mixes that are super high in fat or fiber.

Check out some of my favorite flax recipes:

Why Is Whole Wheat Flour Good For Diabetics

Here are the reasons why a diabetic must prefer whole wheat flour:

  • Fibre-rich: since its outer layer is intact, it has a good amount of fibre to fulfil the daily requirement and manage constipation.
  • Medium glycemic index: this means that it will help in preventing blood sugar spikes after its consumption.
  • Good source of energy: In your meal, chapatis is the best source of energy in comparison to dal or sabzi.
  • Increases protein: taking 23 whole wheat chapatis in a meal helps in adding protein content to the meal.
  • Reduces risk of chronic diseases: due to its high fibre content, it helps in improving heart health by managing cholesterol levels.
  • Manages body weight: its fibre slows down stomach emptying which reduces appetite thereby managing body weight.
  • Vitamins and minerals rich: like B-vitamins, selenium, manganese, copper, phosphorus and folate.
  • One thing that you must consider before having whole wheat chapatis is that portion size must be adequate. Increased portion size can increase the overall calories and carbohydrates which can lead to weight gain.

    You can easily take 23 thin whole wheat chapatis with a good amount of vegetables, dal and salads in your meals. This way, your meal will have all the nutrients in the required amounts.

    To increase the nutritional value of your chapatis and have better control over your diabetes, here are some flours which can be mixed with whole wheat flour to prepare chapatis.

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    Is Corn Flour Good For Diabetics

    Corn flour has very high carbohydrates and a high Glycemic Index too. Hence, it is not so good for diabetic patients, and it is NOT suitable for their health conditions.

    Corn flour or corn starch, as the name suggests, is a starchy and carbohydrate-rich item. And in addition to that, it is filled with simple carbohydrates. Simple sugars are carbohydrates, which also add up as the total carbohydrate in a food.

    Dietary fiber, being a complex carbohydrate, is harder to digest. It needs more time and is, therefore, a slowing agent in the process of digestion. But the amount of dietary fiber in corn flour is very minimal.

    Fibers slowed down digestive functioning assists in keeping the sugars under control. The carbohydrates are absorbed and released slowly and gradually and not suddenly. Thus, avoiding and preventing the risks of any blood sugar spikes.


    But corn flour does not support this goodness in the digestive system. In contrast, it does the exact opposite. It can lead to excessive sugar absorption and release in the body, resulting in high blood sugar levels.

    This is an important factor for foods to be deemed safe for diabetic consumption. Hence, corn flour is an unhealthy source of nutrients for any diabetic individual. It cannot help keep the bodys sugar levels under control and manage diabetic health conditions.

    Its lack of fiber also infuriates the chances and risks of developing heart issues. Thus, all in all, corn flour is a no for diabetic patients.

    Understanding Carbs And Glycemic Index

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    Our body needs carbohydrates to remain healthy, because they contain needed nutrients. However, they raise blood sugar, which we know presents a problem for people with diabetes. Often the sugar in refined grains and white breads raises blood sugar quickly. So how can we be sure that we eat the right portion of the right kind of bread if we have diabetes?

    Its not necessary to give up the carbohydrates in bread altogether. If you enjoy bread, understanding your portion size, and understanding what ingredients make it healthier, make it easier to add to your diet.

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    Barley Or Jau Flour For Diabetics:

    Barley kernels or jau have shows to increase gut hormones which stabilise metabolism and appetite and reduce chronic low-grade inflammation in a study conducted by Lund University, Sweden. In fact, the study suggests that eating barley over a period can also keep lifestyle conditions such as cardiovascular disease and diabetes at bay.

    Livekuna Organic Quinoa Flour

    This flour is directly grinded from organic white quinoa growing in the fields of Ecuador. It is a gluten free product, and comes as a great alternative to the traditional wheat flour for being used for both baking and cooking. This is a gluten free product, but unlike rice and corn flour, it is non-GMO as well.

    It is considered to be a great source of fiber, protein, magnesium, B vitamins, and calcium.

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    A Few Interesting Things To Take Note Of Are:

    1. When you take a grain and make it into a flour, it completely changes its GI

    For example: Whole wheat kernals are 30 and whole wheat flour is 71 . This was already mentioned above, but it is a significant jump wouldnt you agree?

    2. Eating sourdough bread significantly reduces the GI

    For example: Rye bread is 57-68 but sourdough rye is 48

    This is very interesting because making sourdough produces beneficial gut bacteria that help with digestion, and this clearly has a strong impact on how it then influences the blood sugar response.

    3. You will notice that most flours are high GI

    In our list of breads above, you will notice that chickpea bread is highlighted as the cut off point because all breads below that are high in GI, meaning they are not good options for you as a person with type 2 diabetes or prediabetes.

    4. The flours we use have a low carb and low GI

    We use both low carb and low GI flours in our breads, cakes, crackers, and bakes, so that you get the best results all round.

    Wed encourage that you use those too, but at least now, with all this information you can make a more informed choice about what flours you will use.

    So thats the run down on the best flour to eat as a diabetic. Did you learn some interesting stuff? What flours do you use?

    Anthonys Vital Wheat Gluten

    Best Flour to Use if You

    Take a swing at some Vital Wheat Gluten. Itâs high in protein â which is great for those on the Keto and diabetes diet and also improves elasticity and texture of dough so your ciabatta wonât be like rubber when it cools down.

    Made from 100% natural wheat gluten, you know that Anthonyâs Vital wheat gluten carries no processed ingredients or additives. Great for bread, bagels, pizzas â basically any type of doughy food.

    Youâll never have to worry about gluten again!

    5/5 stars and 12,504 ratings

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    The 15 Best Superfoods For Diabetics

    beats1/Shutterstock Chocolate is rich in flavonoids, and research shows that these nutrients reduce insulin resistance, improve insulin sensitivity, drop insulin levels and fasting blood glucose, and blunt cravings. But not all chocolate is created equal. In a 2008 study from the University of Copenhagen, people who ate dark chocolate reported that they felt less like eating sweet, salty, or fatty foods compared to volunteers given milk chocolate, with its lower levels of beneficial flavonoids . Dark chocolate also cut the amount of pizza that volunteers consumed later in the same day, by 15 percent. The flavonoids in chocolate have also been shown to lower stroke risk, calm blood pressure, and reduce your risk for a heart attack by 2 percent over five years. Jiri Vaclavek/Shutterstock Broccoli is an anti-diabetes superhero. As with other cruciferous veggies, like kale and cauliflower, it contains a compound called sulforaphane, which triggers several anti-inflammatory processes that improve blood sugar control and protect blood vessels from the cardiovascular damage thats often a consequence of diabetes. Sulforaphane also helps flip on the bodys natural detox mechanisms, coaxing enzymes to turn dangerous cancer-causing chemicals into more innocent forms that the body can easily release. Blueberries funnyangel/Shutterstock Blueberries really stand out: They contain both insoluble fiber and soluble fiber . In a study by the USDA, peoplContinue reading > >

    What About A Wheat

    For the keto dieters, you will need a recipe with super low carbohydrate bread. I was able to find one here. Let us know how it turns out if you try it.

    Multi-Purpose Low-Carb Wheat Bread

    The nutritional information for this recipe is not too shabby. There are only 7.5 grams of carbohydrates per serving, with total net carbohydrates at 2.41 grams. At 97 calories, 2.66 grams of saturated fat, and 5.68 grams of total fats, its not a bad option. Calories from fat are only 51, and fiber is 5.09 grams, 4.09 grams of protein and 243 mg of sodium or salt.

    You will find the recipe here: Low-Carb Wheat Bread

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    How To Supercharge The Best Multigrain Atta For Diabetes

    Now that you know about the best combination of multigrain atta, you can add the following to make your multigrain atta even healthier:

    • Powdered quinoa
    • Crushed chia seeds
    • Ground oats

    As you can see, it is easy to make the best multigrain atta for diabetes, even in the comfort of your home. You can customize it depending on the availability of flours, preferences, and allergies. So go ahead and give it a shot!

    Soy Milk Should Diabetics Go For It

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    Diabetic nephropathy is one of the main issues causing disability and death amongst diabetic patients. The major reason behind it is glomerulosclerosis which is linked to high amount of coagulating factors. Other relevant culprits working behind this are oxidative stress and inflammation.

    Recent study has shown that soy products created a positive impact on inflammatory markers, coagulation and oxidative stress indices. Liquid soy products like soy milk are low in phosphorus compared to cows milk and also get absorbed more quickly than soy foods. Thus soy milk is preferable for patients with diabetes.

    Moreover, it was seen that the serum D-dimer level decreases to a certain level after soy milk consumption. So, this is a great option for patients with DN. People having type 2 diabetes can also start consuming this as a part of their dietary plan instead of cows milk.

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    What Is Corn Flour

    Corn flour, also commonly called corn starch, maize starch, etc., is a major kitchen and cooking ingredient. They are almost related items and often used interchangeably.

    Corn flour is a smooth, white, and light, powdery flour derived from corn.

    The main purpose is to thicken sauces, soups, gravies, curries, creams, etc. it is often used in baked goods and many cuisines.

    This kind of flour is obtained from the dried corn kernels. It is milled and processed into flour to make it usable for a variety of purposes.

    The germ, hull, as well as endosperm of the corn kernel are put to use. Therefore, this flour is remarked to be a whole grain one.

    Corn flour is super fine in texture and mixes with any other flour or water easily. It is smoother than wheat flour.

    It is generally yellow but can also range in shades of white and off-white depending on the variety of corn used.

    It does not have any particular taste as raw flour. But it is mixed with other ingredients to give a texture, smoothness, and sometimes to add in some crunch. After cooking, it adds in an earthy and mildly sweet flavor.

    Corn flour adds and maintains structure in food. That is the sole reason for including it in soups, creams, sauces, etc. It helps to provide a smooth, creamy, and thick consistency to foods. It is also used as a primary marinating or coating ingredient.

    What Are The Best Flours For Diabetes

    Weve looked at what are the best breads for diabetes. Now we will look at the Top 20 flours for diabetes. Our flour list goes from what is the lowest in carbohydrates to what is the highest in carbohydrates, so you can make dietary decisions about diabetes.

    We have also included the glycemic index, although GI varies from flour to flour, so glycemic index is not in order from lowest to highest. The lowest in carbohydrate, may also be the highest in protein and healthy fats when made from nuts and seeds.

    What is Glycemic Index?

    The best way to explain glycemic index is to look at what happens after someone drinks a glucola drink. The drink contains no fiber and a high amount of glucose. Its liquid, so it absorbs into your blood stream quickly.

    Consequently, it also raises your blood sugar quickly. If youve ever had to drink a glucola for a laboratory test, you may have noticed how it was so sweet it made you nauseous. Thats in direct relation to how fast the sugar from it entered your blood stream. A sugar rush, so to speak.

    Conversely, eating a dinner high in fiber, with lots of vegetables and whole grains will keep your blood sugar much steadier, based on how long it takes to break down the food into blood sugar. It takes your digestive system a long time to get a piece of whole-grain bread from the place where it looks like toast to the place where it looks like molecules of blood sugar.

    Other nut and seed flours with a low Glycemic Index

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