Guar gum to reduce glycemic index of white flour.
I'm playing with pizza.
I like whole grain for the health benefits, including a slight reduction in glycemic index.
But I prefer pizza crust with a vast majority of white (bread or AP) flour, like at least 70% white flour.
I have lots of guar gum powder on hand from previous gluten-free experiments.
Putting 1/4 tsp in about 100 grams of white flour doesn't harm my pizza, IMO. But I wondered if it reduces glycemic index.
I'm too lazy/cheap to do experiments with a blood sugar meter, so I turned to the Duck(duckgo.com).
Apparently, adding guar gum to food for reducing peak blood sugar is a thing.
It doesn't reduce "glycemic load" because you're still getting about the same number of grams of carbs. But reducing "peak" blood sugar is, by definition (I think), the same as reducing glycemic index.
So maybe I found a work-around excuse to eat pizza crust made from white flour, and still feel smug for eating healthy.
Update, 09/09/2022, link added: https://bakerpedia.com/ingredients/guar-gum/