The glycaemic index of a range of gluten-free foods
Related Experiment Video
Updated: Oct 11, 2026

Bergmeyer Glucose Quantification for Microbiological Samples
Published on: January 17, 2025
S C Packer1, A Dornhorst, G S Frost
1Department of Nutrition & Dietetics, Hammersmith Hospital, London, UK.
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.
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