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Anyone familiar with the glycemic index for home made bread that uses bread flour? Just curious as we’re trying to make more of our own bread and buy less store made bread. We typically make a lower salt version that uses bread flour. Or is there a way to figure it out?
There is some controversy over glycemic index- glycemic index is a function of your whole meal, not just the individual food. So a banana with nuts or brown rice and chicken are probably fine. Probably should avoid foods that are really high though (60+), unless you are just about to exercise or something.