Baguette roll
High GI
GL 51.6 per typical piece (120 g) · GL 43 per 100 g
- Low fat content
- Very high glycemic load
Baguette roll has a glycemic index of 78 (High). One typical piece (120 g) adds a glycemic load of 51.6.
Reviewed Aug 6, 2026 · Sources: USDA FoodData Central #172795 , Logi Nutrition Team · Not medical advice · Report an error
Instead of this
- GL 18 per 100 g Sprouting increases nutrient bioavailability and lowers the glycemic impact compared to refined wheat flour.
Sprouted bread - GL 0.3 per 100 g This is a grain-free option that is very low in carbohydrates and high in healthy fats and protein, making it ideal for managing insulin resistance.
Almond flour
Logi · Manage Insulin Resistance
Lower your blood sugar through smarter food choices
Baguette roll is one of the 11,150 foods Logi scores when you photograph a meal — with the portion.
Nutrition Facts (per 100g)
per 100g
| Calories | 270 kcal |
| Carbohydrates | 55 g |
| Sugars (Total) | 1.5 g |
| Natural | 1.5 g |
| Added | 0 g |
| Fiber | 2.5 g |
| Soluble | 0.8 g |
| Insoluble | 1.8 g |
| Protein | 8.5 g |
| Fat | 1.2 g |
| Saturated | 0.2 g |
| Unsaturated | 1 g |
| Sodium | 550 mg |
Processing Level
Why this score?
- Low fat content
- Low sugar content
- Very high glycemic load
- High glycemic index causing blood sugar spikes
- Low fiber-to-carb ratio
Calculate the glycemic load of a meal with Baguette roll
Allergens
Low-GI recipes on Logi Food Coach
Frequently Asked Questions
What is the glycemic index of Baguette roll?
Baguette roll has a glycemic index of 78 (High). One typical piece (120 g) has a glycemic load of 51.6; per 100 g the glycemic load is 43.
Is Baguette roll good for people with insulin resistance?
Baguette roll has a high glycemic index (78) and raises blood sugar quickly. A lower-load alternative is Sprouted bread.
How does Baguette roll affect blood sugar?
Baguette roll has a glycemic load of 43 per 100g, which indicates a significant impact on blood sugar levels.
Check Baguette roll in the Logi app, with your portion.
