Which is better for your blood sugar:

[no_hypocrisy]

1) Gluten-free bread, or

2) Sourdough bread?

I read that sourdough didn't greatly inflate blood sugar due to its fermentation.

Or are they equivalent to each other?

[empedocles]

1. 3) chromium

4) berberine

[woodsprite]

2. Sour dough works better for me. nt

[Chainfire]

3. Carbs are carbs

[forgotmylogin]

4. You need to check the net carbs.

With a quick Google, it did show that some researchers believe sourdough is lower-glycemic, meaning the carbs don't hit you all at once.

I'm on keto, and I eat zero net-carb bread from Aldi. The carbs are equal to the grabs of fiber.

[hlthe2b]

5. Glycemic index (lower the better) will tell you

Gluten-free does not mean low carb, by the way, so the fact it is gluten-free does not necessarily correlate with less blood sugar spikes

In general though, although sourdough does have fermented "starter" it is considered equivalent to white bread. So the simple answer to your question is they are both likely equivalent.

https://www.theatlantic.com/science/archive/2017/06/sourdough-versus-white-bread/529260/


Here is a link to an internationally recognized source of data on various foods and their glycemic index:
https://www.glycemicindex.com/

[Iwasthere]

6. 3 ingredient slow leavened sourdough is Far FAR supierior

The 24 hour, or more, leavening process wipes out all the bad. And no yeast is important, imo. Water, organic rye flour and starter, THAT'S ALL. Soooooooo good.

Hard to ffg ind, but some stores have it. Some of the Whole foods have it. Look for old world bread.

Easy to make too.

[mitch96]

7. I would assume the one with the lowest glycemic index would be better for blood sugar.

A long slow digestion of the sugar. yes?
m