Resistant starch (RS) consumption may modulate postprandial responses. Using a randomized crossover design, 12 Type 2 Diabetics ingested four different bagel treatments: A) without RS (50g available carbohydrate); B) with RS flour (same total carbohydrate as A) (C) with RS flour (same available carbohydrate as A) and D) with the same RS as B and available carbohydrate as A and C. A standard 2nd meal was ingested 3h later. After the initial meal B had a lower glucose incremental area under the curve (iAUC) than C (P=0.006), D (P=0.003) and A (trend; P=0.07), and a lower insulin iAUC than A (P=0.001) and C (P=0.026). There was a positive correlation between GIP and insulin iAUCs (P<0.05) after the 2nd meal, while C had the steepest slope following both meals. While this was the only apparent relationship between RS and the metabolic biomarkers, replacing available carbohydrate with RS positively affected carbohydrate management.