<<Disclaimer: Verify this information before applying it to your situation.>> I think it's a special problem if you are celiac and diabetic, in that high carbohydrate foods give most of us problems. Most of the gluten-free breads I've come across (recipes mostly) are made with lots of refined starches. I finally decided on a bread I can buy locally, made of rice and almost or rice and pecan flour. It's small and heavy, but the taste is acceptable. I usually have one slice in the a.m. as part of my breakfast. Occasionally I'll have it as a sandwich (infrequently). It's a poor substitute for wheat breat as far as taste a nd texture, but better than most of the substitutes. Just can't do high carb foods; they REALLY mess me up! Best regards, Rosalie