Sivert — if I may, all these ingredients are laden with carbs, and they have considerable amounts of fiber, too. Moreover, and even if we do not use whole grain stuff, since many rice flour and rice flakes products do not list the type of rice, we’d have to assume a conservative GI.
Personally, I pretty much gave up looking for bread alternatives free of gluten and wheat. Because at one point I realized that all alternatives I came up with were in fact full of carbs and/or fiber (like sesame), or they didn’t feel and taste anything like bread. I am happy with 2-3 rice cakes a day instead, and that’s it.
Besides, a good source to research GIs is http://www.glycemicindex.com/foodSearch.php
Reply To: Baking & Fast TractAndreaS2014-11-23T12:36:44-04:00