The glycaemic index of a range of gluten‐free foods

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Abstract
SUMMARY 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.