Glycemic Idex Breads

Glycemic Idex Breads - Bread in general tneds to have a rather high GI, but there are exceptions, the whole grain variations transfer less and slower to the blood sugar than fully refined and white breads.

As breads and cereals are similar, we include also the values for cereals, hot and cold:

Glycemic Idex for Bread

White bread 64-87 - averages 70 and 73

Whole wheat bread made with whole wheat flour - 52-87 average 71

Wheat bread made with 50% cracked wheat kernels 58

Wheat bread made with 75% cracked wheat kernels 48

Glycemic Idex Muffins, Cakes, Pancakes, Waffles Etc.

vary widely (38-102), but most between 55 and 80

Glycemic Idex Crackers

Rice Cakes - 61-91, average 78

High fiber rye crispbread - 59-69, average64

Stoned Wheat Thins - 67

Glycemic Idex Cold Cereal

All-Bran - 30-51, average 42

Bran Buds - 58

Bran Buds with Psyllium - 47

Cornflakes 72-92, average 81 (USA cornflakes were the 92)

Corn Chex 83

Crispix 87

Fruit Loops - 69

Golden Grahams - 71

Grape Nuts 67-85 average 71

Life - 66

Puffed Wheat - 67-80

Rice Krispie type cereals - 81-95

Rice Chex - 89

Shredded Wheat - 67-83 average 75

Special K - 54-84

Total - 76

Weetabix and similar - 61-74 - average 70

Glycemic Idex Hot Cereal

Cream of Wheat - 66

Instant Cream of Wheat - 74

Oatmeal from rolled oats (not instant) 42-75, again highest was US oatmeal average 58

Quick cooking oats - 66

Glycemic Idex Grains - Boiled Whole

Barley - 22-48

Barley, cracked - 50

Barley, rolled - 66

Buckwheat - 49-63

Cornmeal boiled in water - 69

Couscous (processed wheat) - 61-69

Millet - 71

Rice, long-grained white - 50-64, average 56

Rice, short and medium grained white - 83-93

Rice, brown - 66-87

Wheat, whole kernels - 30-48

Wheat, bulgar (cracked wheat) - 46-53, average 48

Glycemic Idex Breads