How does the Glycemic Index (GI) of whole grain breads made with sprouted grains typically compare to those made with regular flour?

They often have a lower Glycemic Index

For individuals concerned with managing blood sugar levels or seeking sustained energy release, the glycemic response of consumed carbohydrates is critically important. When whole grain breads are formulated using flour derived from sprouted grains, they frequently exhibit a lower Glycemic Index (GI) compared to breads made from standard, unsprouted whole grain flour. A lower GI signifies that the sugars derived from the food enter the bloodstream at a slower rate. This gradual absorption prevents the rapid surge, or spike, in blood glucose levels that is often associated with refined carbohydrates. This moderating effect is attributed to the modification of starches that occurs during the germination phase, which alters the speed at which those carbohydrates are broken down into glucose during digestion.