Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour & Diabetes
High glycemic impact — occasional choice only. Glycemic load of 28.5 per 100g.
✅ Nutrition data verified · GL 28.5/100g · GI 64.6 · TIER 3 ⚠️ GI: Subcategory Estimate
GI estimated from food subcategory average — not directly tested on this food. [1] [3]
Blood Sugar Impact
Nutrition Overview
Compared With Its Close Variants
The saturated fat figure here (0.3 per 100g) is the family's floor: about 58% below the family average, where the variants run 0.3-1.0 per 100g. This version carries the most protein in the Bread group: 7.2 per 100g, about 69% above the family average (spread 3.1 to 7.2 per 100g).
Glycemic load across the 4-item Bread group runs 26.8 to 31.9 per 100g, so the version matters as much as the food. Closest variants worth comparing: Made with potato extract, Made with tapioca starch and brown rice flour, Made with rice flour.
What to Watch For
⚠️ High Sodium
Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour provides 128mg of sodium per serving — significant relative to the ADA's daily recommendation of <2,300mg. High sodium intake can raise blood pressure, compounding cardiovascular risk in diabetes. If you eat this food, balance it with lower-sodium choices throughout the rest of the day.
ADA recommends <2,300mg sodium per day for most adults with diabetes. Diabetes Care, 47(Suppl 1), 2024.
Foods to Try Instead
🍚 Leavening agents, yeast, baker's, compressed
GL 6.5/100g — Low GL
Fiber 8.1g/100g. Rated diabetes-friendly — lower glycemic impact than your current selection.
Leavening agents, yeast, baker's, compressed & diabetes →🍚 Leavening agents, yeast, baker's, active dry
GL 9.3/100g — Low GL
Fiber 26.9g/100g. Rated diabetes-friendly — lower glycemic impact than your current selection.
Leavening agents, yeast, baker's, active dry & diabetes →🍚 Bread, stuffing, dry mix, prepared
GL 11.7/100g — Moderate
Lower glycemic impact than your current selection.
Bread, stuffing, dry mix, prepared & diabetes →🍚 Bread, stuffing, cornbread, dry mix, prepared
GL 12.3/100g — Moderate
Fiber 2.9g/100g. Lower glycemic impact than your current selection.
Bread, stuffing, cornbread, dry mix, prepared & diabetes →Other Baked Products Foods
Practical Guidance
💡 Cool & Reheat
Cooked-and-cooled starches form resistant starch, which resists digestion and reduces the glycemic response. Refrigerate and reheat before eating — the effect persists.
💡 Half Portion, Full Satisfaction
A half serving significantly reduces the glycemic load. Use it as a side, not the main event, and bulk up your plate with vegetables.
💡 Balance Sodium
Pair with low-sodium foods throughout the rest of your day. Fresh herbs and spices can replace salt as flavoring.
💡 Check Your Own Response
Individual blood sugar responses vary. Use a glucose meter to understand how this food affects you personally.
Glycemic Load by Serving Size
| Portion | Weight | Carbs | Glycemic Load | Verdict |
|---|---|---|---|---|
| ½ Serving | 12g | 5.9g | 3.4 | Friendly |
| Standard Serving | 25g | 12.3g | 7.1 | Friendly |
| Restaurant Portion | 50g | 24.5g | 14.2 | Moderate |
GL ≤10 = Low (Friendly) · 11–19 = Moderate · ≥20 = High (Limit).
The page-level verdict is based on GL per 100g; this table shows how portion size changes the actual GL you get.
FAQ
Is Bread gluten-free whole grain made with tapioca starch an... a reasonable choice if you have diabetes?
Bread gluten-free whole grain made with tapioca starch an... is not ideal for diabetes management. Its GL of 28.5 places it squarely in the 'limit' category. If you do eat it, keep the portion very small and pair with low-GL foods.
What GL value does Bread gluten-free whole grain made with tapioca starch an... carry?
The glycemic load of Bread gluten-free whole grain made with tapioca starch an... is 28.5 per 100g. GL is calculated by multiplying the GI (64.6) by the available carbohydrates (44.2g) and dividing by 100.
What happens to blood sugar after eating Bread gluten-free whole grain made with tapioca starch an...?
Bread gluten-free whole grain made with tapioca starch an... affects blood sugar by releasing glucose during digestion. Since its GL is 28.5 (high), it's wise to limit portions. Individual responses vary — check your glucose monitor.
Is the GI value accurate?
The GI of 64.6 for Bread gluten-free whole grain made with tapioca starch an... is estimated (Tier 3), not directly ISO-tested on this specific food. It is based on the weighted average GI of foods in the Baked Products category from the International GI Tables (Atkinson et al., 2021). Actual GI may vary by variety, ripeness, cooking method, and individual response. We display estimated values with full transparency so you can make informed decisions.
Can portion control make this food work?
Yes — half a standard serving of Bread gluten-free whole grain made with tapioca starch an... reduces the glycemic load substantially. At GL 28.5 per 100g this is a dense source, but a half portion makes a meaningful difference. The key is mindfulness: use it as a side dish, not the main event, and fill most of your plate with non-starchy vegetables and lean protein.
Is the sodium level a concern?
Bread gluten-free whole grain made with tapioca starch an... contains 128mg of sodium per serving — approaching the ADA's recommendation of <2,300mg daily. High sodium intake can raise blood pressure, compounding cardiovascular risk — the leading cause of death in people with diabetes. If you eat this food, balance it with lower-sodium choices during the rest of the day. Fresh herbs, spices, and citrus can replace salt as flavoring.
References & Data Sources
Data Tier: TIER 3 — estimated from category average
Glycemic Index (GI): 64.6 — subcategory_avg:Baked Products. Source: International GI Tables (Atkinson, Brand-Miller et al., Diabetes Care, 2021). University of Sydney GI Research Service.
GL (per serving, 25.0g) = 28.5 × 25.0 ÷ 100 = 7.1
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 174102. Data are in the public domain (CC0 1.0).
GL Classification: ≤10 = Low (Low GL), 11–19 = Moderate (Eat in Moderation), ≥20 = High (Limit). Based on University of Sydney Glycemic Index Foundation classification.
⚠️ GI value is estimated, not directly ISO-tested on this specific food. Actual GI may vary by variety, cooking method, and individual glycemic response.
Cite this page: GlycemicWise. “Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/bread-gluten-free-whole-grain-made-with-tapioca-starch-and-brown-rice-flour/
Dietary reference — not medical advice. This page provides evidence-based dietary reference information for general educational purposes. It is not a substitute for professional medical advice, diagnosis, or treatment. Individual blood sugar responses vary significantly. Always check your blood glucose to understand your personal response to foods, and talk to your doctor or a registered dietitian before changing your diet. Data sources are cited above and publicly available from the USDA and the University of Sydney Glycemic Index Research Service.