I've been searching the web, and can't find anything official. According to the live strong website, it says that it's suitable for low carb/low GI diets. I'm guessing it would fall under the phase 2 area, but am not positive. I just used it to make my daughter a wheat free birthday cake (combined with Almond Flour) that was excellent. It's better for you than white flour - at least we know that much!!