Sugar Control Multigrain Flour For Diabetic Patients - 908gm
908g pack · Premium Quality
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Why Our Sugar Control Flour Is Different
This isn't a flour we threw together and slapped a "diabetic-friendly" label on. It's a 13-ingredient blend built specifically to be low-GI, high-fibre, and high-protein — researched, tested, and refined until it actually worked for people managing their blood sugar.
No Wheat or Maize Flour
Built on barley, oats, jowar (sorghum) and bajra (pearl millet) instead of refined wheat or maize — the two grains most responsible for the sharp blood-sugar spikes in typical roti and bread flour.
Genuinely Low Glycemic Index
Every base grain we chose carries a published low-to-moderate GI — barley as low as 28, yellow peas around 32, jowar near 50–62, bajra near 54 — compared to 70–85+ for refined wheat flour. We built low-GI in from the first ingredient, not as an afterthought.
High in Protein
Yellow peas are one of the highest-protein legumes you can mill into flour — roughly 16g of protein per cooked cup. Protein slows down how fast carbs hit your bloodstream, which means steadier energy instead of a sugar spike and crash.
Loaded with Soluble Fibre
Barley's beta-glucan, psyllium husk, and ground flaxseed all form a gel in your gut that physically slows digestion — the same mechanism clinically shown to blunt post-meal glucose spikes and lower fasting blood sugar over time.
The Science Behind Every Ingredient
No filler ingredients. Every single one in this blend earns its place.
Barley Flour
The backbone of this blend. Barley is one of the lowest-GI grains in the world (as low as 28) thanks to beta-glucan, a soluble fibre that forms a thick gel in the gut and slows carb absorption. Multiple clinical studies in type 2 diabetic patients show it reduces post-meal blood glucose and insulin response compared to other grains.
Oats Flour
Another beta-glucan-rich grain that works alongside barley to slow digestion and add a naturally creamy texture to rotis and baked goods, without relying on wheat.
Jowar (Sorghum) Flour
A naturally wheat-free, traditional Pakistani and Indian grain with a low-to-moderate GI (commonly cited between 50–62, versus 70+ for wheat) and a high fibre and protein content that helps it digest more slowly than refined flour.
Bajra (Pearl Millet) Flour
A low-GI millet (around 54) that's exceptionally rich in magnesium — a mineral directly involved in insulin secretion and glucose transport. Low magnesium levels are strongly linked to insulin resistance, which is exactly why this grain earns its place here.
Yellow Peas
One of the standout ingredients in this blend. Yellow split peas carry one of the lowest glycemic indices of any legume (around 32), pack roughly 16g of plant protein per cooked cup, and are loaded with fibre — a combination clinically associated with slower glucose absorption and better post-meal blood sugar control.
DSF (Defatted Soya Flour)
A concentrated source of plant protein and fibre with virtually no fat, added to boost the protein density of the blend without adding the extra calories that whole soybean flour would bring.
VWG (Vital Wheat Gluten)
Please read this carefully if you have celiac disease or a wheat allergy: this product is NOT gluten-free. VWG is included in a very small amount purely as a binder — it's what gives the dough enough elasticity to roll into a roti instead of crumbling apart, since none of the base grains above naturally do this on their own. It does not affect the GI of the flour. If you require a strictly gluten-free product, please ask us about our dedicated Gluten Free Flour instead.
Ground Flaxseed
Rich in soluble fibre and omega-3s. Clinical research on flaxseed (often studied alongside psyllium) shows it supports healthier fasting glucose and better long-term glycemic management as part of a high-fibre diet.
Psyllium Husk
The single most clinically-studied ingredient in this blend. A 2015 meta-analysis of 35 randomized controlled trials found psyllium significantly reduced fasting blood glucose and HbA1c in people with type 2 diabetes. In one 8-week trial, daily psyllium lowered fasting blood glucose by an average of 44 points. It works by forming a thick gel in the stomach that physically slows down how fast sugar enters your bloodstream.
Moringa Powder
A nutrient-dense leaf powder studied for its role in supporting lower fasting blood sugar, used here in a small functional amount alongside fenugreek for added micronutrient density.
Fenugreek Powder
One of the most-studied traditional ingredients for blood sugar support. Multiple clinical trials and meta-analyses report meaningful reductions in fasting blood glucose and HbA1c with regular fenugreek seed powder intake, largely thanks to its high soluble fibre (galactomannan) content.
Xanthan Gum
A plant-derived thickener used in a small amount to help bind the dough and give the roti a soft, pliable texture — especially important in a blend with no refined wheat flour to fall back on for elasticity.
Zeera (Cumin)
Added for authentic flavour and aroma in everyday Pakistani cooking — because a health-focused flour still has to taste like something your family actually wants to eat.
This flour is formulated to be lower-glycemic and higher in fibre and protein than refined wheat flour, based on the published GI and clinical research on its individual ingredients. It contains gluten (from VWG) and is not suitable for celiac disease, wheat allergy, or strict gluten-free diets. It is not a medical treatment for diabetes. Always follow your doctor's dietary guidance and monitor your own blood sugar response, especially when introducing any new food.