41/100

Baguette (White)

One of the highest-GI breads tested — refined and airy, it spikes glucose sharply.

FatTonic Facts

Baguette (White) · per serving 1/3 baguette (60g)

FatTonic Score41

Moderate · is neutral for fat-burning

FactorAmountPoints
Start100.0
Glycemic load18−39.6
Sugar (g)2−1.6
Processingultra-processed−24.0
Fiber (g)1+1.6
Protein (g)6+4.2
Glycemic index57
Carbs (g)32
Fat (g)1

Score model v1

Nutrients: USDA FoodData Central, record 172675 (Bread, french or vienna (includes sourdough)), public domain, checked 2 Oct 2026.

Glycemic index: 57, from one test: “Traditional French baguette (prepared with wheat flour, water, salt and 20 g yeast) (France)”, Table A1 no. 102 (reference: glucose, 3 h) of Atkinson et al., International Tables of Glycemic Index and Glycemic Load Values: 2008, citing Rizkalla SW, Laromiguiere M, Champ M, Bruzzo F, Boillot J, Slama G. Effect of baking process on postprandial metabolic consequences: randomized trials in normal and type 2 diabetic subjects. Euro J Clin Nutr 2007; 61: 175 - 183. Note: no. 103 is whole grain; nos. 104-105 are eaten with spreads. Opened 26 Oct 2026; the 2021 edition could not be opened. Until 26 Oct 2026 this page used 95, from no recorded source.

Per 100 g (USDA record; serving 60 g): carbs 51.9, sugar 4.6, fiber 2.2, protein 10.8, fat 2.4 g.

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What this means for fat-burning

Why this score: glycemic load 18 set it, −39.6 points. Source: USDA FoodData Central, FDC 172675.

Being ultra-processed, it is also easy to overeat.

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Among the 200 rated foods

Baguette (White) scores 41, rated Moderate. It scores higher than 19% of the 200 rated foods.

Rated foods per band: Avoid 0–19: 11; Poor 20–39: 23; Moderate 40–59: 34; Good 60–79: 45; Excellent 80–100: 87.

Frequently asked questions

Does baguette (white) spike insulin?

Glycemic load 18 for 1/3 baguette (60g); FatTonic Score 41/100 — it is neutral for fat-burning.

Is baguette (white) good for fat loss?

Moderate (41/100): baguette (white) is neutral for fat-burning.

Better in grains & bread

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