Currently we are developing a low GI bread using whole wheat flour, Barley powder, chickpea powder and a very lower amount of corn flour. Our objective is to develop a low GI bread which possesses characteristics more closer to bread made of refined wheat flour. However, our expectations were not that much succeeded with the above ingredients. Do you have any suggestions to improve this low GI bread. And what is your point of view about adding wheat gluten as an ingredient.