The inclusion of fats or fibers is supposed to attenuate the effect on blood glucose of starchy foods (or so I’ve read in various places). So a little test with almond butter which contains a fair amount of fat (18 gr per 30 gr serving) and bit of fiber (1 gr per 30 gr serving) and some sourdough buns (three).

Since it’s nut butter rather than the whole nuts, a lot of the fiber is actually lost. For example, according to the USDA nutrient database, 100 gr of raw almonds has 49.4 gr of fat and 12.2 gr of fiber or about a 4:1 ratio of fat to fiber compared to the 18:1 ratio in almond butter.

The sourdough buns did at least have the tangy flavor associated with sourdough, though I doubt they were made with the true sourdough (no added yeast) method. And they appeared to be made with white flour.

Here’s a table of the measurements:

It still took four hours for blood glucose to return to baseline and the peak was around two hours after eating. The long gradual rise and drop can be seen in the graph. My previous tests with bread had peaked out at 7.9 and 8.8 mmol/L.

As an alternative test I could try it piling on even more almond or whatever butter, or as a comparison just try the three buns by themselves and see what the blood glucose response is.