I count carbs, and attempt to avoid those things that tend to raise my sugar too rapidly.
I am thrilled about what is beginning to become available in breakfast cereals ... the "newer" chex cereals corn and rice chex are both now certified GF foods, as are a couple of other GM cereals.
I was having difficulty finding suitable breakfast choices in the past, and spoke with a diabetes educator who suggested adding butter or margarine to my morning grits, to make them absorb more slowly, and this has worked for me, so I continue to do this.
I use GF Bread, which I can purchase locally, but am not a baker, and do not make my own breads. I find that store-bought corn tortilla's work well for me as a bread alternative.
I find that if the bread nutritional information indicates that it has 22 grams of carbs per slice (as an example), I also need to allow a little more ... for some reason, as both rice and tapioca flower's are more dense that wheat flower (gluten-based) ones.
Thanks for all the help.