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 entirely on barley, oats, jowar, and bajra — the four lowest-GI grains we could find. Wheat and maize, the two most common flour ingredients, are not in here. They were the first things we removed.
Genuinely Low Glycemic Index
Every base grain has a published GI well below wheat — barley as low as 28, yellow peas 32, bajra 54, jowar 50–62, versus 70–85+ for refined wheat flour. Low-GI was the starting point, not an afterthought.
High in Protein
Yellow split peas and defatted soya flour both work as dedicated protein sources — delivering 15g per serving. Protein directly slows how fast carbohydrates digest, which flattens the blood sugar curve after each meal.
Loaded with Soluble Fibre
Beta-glucan from barley and oats, psyllium husk, and flaxseed form a gel in your gut that physically slows glucose absorption. 14g per serving — that is 50% of your entire daily fibre requirement in one meal.
بازار میں ملنے والے اکثر ملٹی گرین آٹوں میں ۶۰ سے ۷۰ فیصد گندم ملائی جاتی ہے — کیونکہ گندم سستی ہے اور اس سے روٹی کا ذائقہ بھی بہتر لگتا ہے۔ لیکن یہی گندم شوگر کو سب سے تیزی سے بڑھاتی ہے۔ ہم نے زیادہ سے زیادہ شوگر کنٹرول کے لیے گندم اور مکئی دونوں کو مکمل طور پر ہٹا دیا ہے۔
اگر ذائقہ تیز لگے: کچھ لوگوں کو جو، جوار اور باجرے کا ذائقہ مختلف لگ سکتا ہے — یہ اس لیے کہ یہ اصلی اجزاء ہیں، نہ کہ گندم سے بھری ہوئی آٹا۔ اگر آپ کو ذائقہ کم کرنا ہو تو آپ اس میں ۵۰ فیصد تک چکی کا آٹا ملا سکتے ہیں — پھر بھی یہ عام گندم کے آٹے سے کہیں بہتر رہے گا۔
Most multigrain flours in Pakistan contain 60–70% wheat — kept low-cost and familiar in taste. We removed wheat entirely to maximise blood sugar control. If the earthy flavour of barley and jowar is too strong for your family at first, you can blend up to 50% chakki atta into it. It will still be far lower-GI than pure wheat atta.
The Numbers That Actually Matter
From our physical packaging — not estimates.
How These Carbs Work in Your Body
Three types of carbs — three completely different effects on blood sugar.
Beta-glucan from barley and oats, psyllium husk, and flaxseed form a protective gel in your gut that physically slows glucose absorption. 50% of your daily fibre requirement in a single meal.
Complex starches from barley, jowar, bajra and oats — low-GI grains that break down gradually. Paired with 14g fibre and 15g protein, the result is a sustained energy curve instead of a spike.
Trace naturally-occurring sugars from whole grains and legumes only. No refined sugar, no sweeteners, nothing added. Lower than most standard multigrain flours.
74% slow-release starch · 23% blood-sugar-shielding fibre · 3% natural sugar. A completely different metabolic picture from regular atta.
Regular atta values are approximate averages from USDA and NIN India nutritional databases. Per 91g serving for direct comparison.
The Science Behind Every Ingredient
Every ingredient earns its place. Here is exactly what it does and why it is in here.
Barley Flour
The backbone of this blend. 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
A second beta-glucan-rich grain that works alongside barley to slow digestion further. Also adds a naturally soft texture to rotis — important in a blend with no refined wheat.
Jowar (Sorghum) Flour
A traditional Pakistani grain with a low-to-moderate GI (50–62 vs 70+ for wheat), naturally high in fibre and protein. Used in Pakistani kitchens for centuries — here it earns its place on science, not just tradition.
Bajra (Pearl Millet) Flour
Low-GI (around 54) and 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 is here.
Yellow Split Peas
One of the standout ingredients. Yellow peas carry one of the lowest GI values of any legume (around 32), pack roughly 16g of plant protein per cooked cup, and are loaded with fibre. This combination directly slows glucose absorption and improves post-meal blood sugar control.
Defatted Soya Flour (DSF)
Added specifically to push the protein content higher. DSF is a concentrated plant protein source with virtually no fat — it increases the total protein per serving without the extra calories of whole soybean flour. Protein directly slows how fast carbohydrates digest, which is why we added a dedicated protein booster on top of the yellow peas.
VWG (Vital Wheat Gluten)
Important: this product is NOT gluten-free. VWG is added in a very small amount purely as a binder — it gives the dough enough elasticity to roll into a roti without crumbling, since none of the base grains above do this naturally. It does not affect the GI. If you need strictly gluten-free, our dedicated Gluten Free Flour is the right product.
Ground Flaxseed
Rich in soluble fibre and plant omega-3s. Clinical research shows flaxseed supports healthier fasting glucose and better long-term glycemic management as part of a high-fibre diet. Ground form is used for maximum bioavailability.
Psyllium Husk
The 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 type 2 diabetic patients. In one 8-week trial, daily psyllium lowered fasting blood glucose by an average of 44 points. Mechanism: it forms a thick gel in the stomach that physically slows how fast sugar enters the bloodstream — the same effect as fibre from food but more concentrated and more studied.
Moringa Powder
A nutrient-dense leaf powder studied for supporting lower fasting blood sugar. Used here in a functional amount alongside fenugreek for added micronutrient density — isothiocyanates and chlorogenic acid in moringa have shown anti-hyperglycemic activity in multiple animal and human studies.
Fenugreek (Methi) 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 intake, largely due to its soluble fibre (galactomannan) which slows sugar absorption in the gut. Used in Pakistani cooking for centuries — here backed by clinical science.
Xanthan Gum
A plant-derived binder used in a very small amount to give the dough softness and pliability — critical in a blend with no refined wheat flour. Not a fibre supplement; purely a texture ingredient at this quantity.
Zeera (Cumin)
Added for authentic flavour in everyday Pakistani cooking. A health-focused flour still has to taste like something your family actually wants to eat — and zeera naturally complements the earthy notes of barley and jowar.
This flour is formulated to be lower-glycemic and higher in fibre and protein than refined wheat flour, based on published GI values 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 blood sugar response when introducing any new food.