Jumping on this old post, I was wondering whether how the bread is cooked affects the resistance of the starches somehow. For example adding yeast for fermentation would break down some of the starchyness. Is there any scientific argument for this being the best way to approach this? My instinctive guess is that sourdough bread would be the most digestible form of bread as it has been highly fermented. And for that reason, flatbread (even those made with high GI flour) would contain more hard to digest starch than yeast based flours.
Be interesting to get an opinion.
I want bread too!!
I’m going to experiment with a yeast based Tapioca/Almond flour mixture blend in the meantime.