This is a list of articles relevant to the experiments I am trying. I will update this list as I go.
I have no medical background. If I have misinterpreted the results of any of these studies, please let me know.
Wholegrain Particle Size Influences Postprandial Glycemia in Type 2 Diabetes: A Randomized Crossover Study Comparing Four Wholegrain Breads
This small study found that bread made with larger grain particles had less of an effect on blood sugar than bread made with more finely ground particles. Roller milled and stone ground grains were tested. Stone milled grains had fewer fine particles than roller milled grains.
Effect of Wholegrain Flour Particle Size in Bread on Glycaemic and Insulinaemic Response among People with Risk Factors for Type 2 Diabetes: A Randomised Crossover Trial
This small study examined the effect of three different types of flour: very fine roller milled, fine stone ground, and coarse stone ground. The population tested was pre-diabetic rather than diabetic and the results surprisingly did not show a significant difference between types of flour. The authors speculate that the flour they used had fewer large particles than the flour used in other studies. Another very interesting suggestion is that the stone ground flours they used may have been processed at higher heat which leads to more starch damage. Starch damage increases the glycemic response. Thought provoking discussion.