The glycaemic index of a range of gluten-free foods

Aims The number of people with both diabetes and coeliac disease is increasing. This study examined the effect of gluten-free, as opposed to gluten-replete carbohydrate containing foods, on post-prandial blood glucose concentrations. Methods The glycaemic index of six commonly used gluten-free carbohydrates are reported and compared with published figures for similar non-gluten-free products. Results The results indicate that the glycaemic index of gluten-free and gluten containing foods are similar. Conclusions The inclusion of gluten-free foods in the diet of diabetic individuals with coeliac disease should not compromise glycaemic control.