Affect blood sugar less than wheat flour

Chickpea flour has approximately half the carbohydrates of white flour and may consequently influence blood sugar differently. The Glycemic Index (GI) is a measurement of how quickly a food breaks down into sugars that might cause blood sugar spikes. The sugar your body wants to utilize for energy, glucose, has a GI of 100, which means it raises your blood sugar the fastest. White flour has a GI of around 70. Chickpeas have a GI of 6 while snacks prepared with chickpea flour have a GI of 28-35. They are low-GI meals with a slower effect on blood sugar than white flour.

Two observational studies involving 23 persons found that consuming dishes produced with chickpea flour reduced blood sugar levels more than those cooked with white or whole-wheat flour. Comparable research in 12 healthy women discovered that whole-wheat bread produced with 25-35% chickpea flour had a lower effect on blood sugar than both white bread and 100% whole-wheat bread. More and larger research, however, is required to study the association between chickpea flour and blood sugar.