Consumption of bakery products prepared with finely milled flour is associated with elevated postprandial glycemia, increased hunger, and reduced satiety. The milling process disrupts the plant cell walls of cereal grains and legumes, enhancing the accessibility of encapsulated starch to digestive enzymes. This study investigates the effects of flour origin (wheat and chickpea) and particle size in three wholemeal breads on physicochemical properties, postprandial glucose, insulin, glucagon-like peptide-1 (GLP-1) responses, and subjective appetite sensations in healthy individuals. In the test breads, 30% of refined wheat flour was substituted with cracked whole wheat (1.8-2.0 mm) to make whole grain bread (WGB), finely milled chickpea flour (CFM), or larger particle-chickpea flour (1.4-1.8 mm, CLP). Wheat bread (WB) served as the control. In all three test breads, 28% of refined wheat flour was substituted with wholemeal wheat flour. Compared to WB and WGB, CFM and CLP had a harder and more chewy texture, and a lower specific volume (