Which Flour Is Best for Diabetes?
When you’re living with diabetes, even small food choices—like the type of flour you use—can make a big difference. Flour is a common ingredient in many meals, but some types can cause a quick spike in blood sugar. That’s why choosing the right flour is so important.
The good news is that there are several flours that are healthier and more suitable for people with diabetes. For example, almond flour, coconut flour, and chickpea flour are all lower in carbohydrates and higher in fiber or protein. This combination helps slow down the digestion process, leading to better blood sugar control and keeping you full longer.
Other excellent options include flaxseed meal and oat flour, which offer added benefits like heart health and improved digestion. You can also consider flours made from buckwheat, quinoa, amaranth, green banana, and raw jackfruit. These are all low on the glycemic index, meaning they have a smaller impact on your blood sugar levels. Millets—such as sorghum, barnyard, and foxtail—are also great alternatives to refined wheat flour.
You don’t need to stick to just one type of flour. Mixing two or more of these options in your recipes can give you both good taste and nutrition. Just be sure to make changes slowly and speak with your doctor or dietitian, especially if you’re managing your blood sugar closely.
Making mindful choices like these can help you enjoy your meals while keeping your health in check.
Read more on our blog:
https://www.freedomfromdiabetes.org/blog/post/exploring-the-10-best-flours-for-diabetes-management/3754
