New legume flour improves blood glucose response to white bread Researchers in the UK have developed a new flour made from chickpeas they claim can lower the glycaemic response in people eating white bread. Bread is one of the UK’s favourite foods. According to the association of UK Flour Millers, the product is purchased by 99.8% of British households, with the equivalent of approximately 11m loaves sold each day. The majority (60-70%) of this bread is white. While undoubtedly a popular staple, bread has a high-glycaemic index due to its highly digestible wheat starch. When this starch is quickly digested to glucose in the body, it causes a large spike in blood glucose levels. It is thought that helping consumers better manage their blood glucose could help reduce obesity and type 2 diabetes.