Which food has less impact on blood sugar?

DOUGH ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN REDUCED IRON, THIAMIN, MONONITRATE RIBOFLAVIN, ENZYME, FOLIC ACID), WATER CONTAINS LESS THAN 2% OF EACH OF DEXTROSE, INTERESTERIFIED SOYBEAN OIL, SALT, WHEAT FLOUR, DRIED YEAST, WHEAT GLUTEN, DATEM, ENZYMES, MALTED BARLEY FLOUR, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, MONOGLYCERIDES WITH CITRIC ACID PRESERVATIVE, SOYBEAN OIL, SORBITAN MONOSTEARATE, CELLULOSE GUM, POTASSIUM IODATE, L-CYSTEINE. SPREAD: INTERESTERIFIED SOYBEAN OIL, WATER, CONTAINS LESS THAN 2% OF EACH OF DEHYDRATED GARLIC, SALT, SEASONING BLEND (DEHYDRATED GARLIC, BLACK PEPPER, SALT, BROWN SUGAR, DEHYDRATED ONION, NATURAL FLAVOR, PARSLEY, SILICON DIOXIDE), ROMANO CHEESE POWDER (ROMANO CHEESE MADE FROM COW'S MILK [PASTEURIZED MILK, SALT, CHEESE CULTURE, ENZYMES], LACTIC ACID, SILICON DIOXIDE, DISODIUM PHOSPHATE), DRIED PARMESAN CHEESE (PASTEURIZED MILK, SALT, CHEESE CULTURE, ENZYMES, POWDERED CELLULOSE, SORBIC ACID PRESERVATIVE), BUTTER (CREAM, SALT), MONOGLYCERIDES WITH CITRIC ACID PRESERVATIVE, NATURAL FLAVOR, SOYBEAN OIL. TOPPING: LOW-MOISTURE PART-SKIM MOZZARELLA, ASIAGO, ROMANO, NOT SMOKED PROVOLONE, AND PARMESAN CHEESE BLEND (PASTEURIZED MILK, CHEESE CULTURE, POTATO STARCH, SALT, POWDERED CELLULOSE, ENZYMES, NATAMYCIN PRESERVATIVE).