There are certain things to remember however about low GI.
1. Carbs can be reduced when cooking, so don't expect things like bags of rice, to yield the same carb content when cooked, as they will have a bit less. I can't quote any specific percentages however, as I simply don't know, but I'd estimate in the region of 10-20%.
2. Low carb doesn't mean you can't have higher GI. For example Parsnip ranks at 90GI which is high, but if you consumed 20g Parsnip Carbs, your GL, (glycaemic load), a.k.a. bloodsugar spike would be 18, (90x20/100), which is moderate, but with the cooking process it might dip below 15, into the low range for GL and moderate is not something to be overly concerned by, especially if you've woken or just trained and bloodsugar is low or lowered.
So depending on what you have, like say Potato, you can eat high GI foods, because you can moderate their effects, by eating controlled amounts of them.
You can mix differing GI foods, to reduce the impact of higher ones. I.E. Brown Rice 75GI approx, Mushroom 10GI.
If you have 15g of carbohydrate from each, it works out like this.
15x75/100=12.5. 15x10/100=1.5. 12.5+1.5=14 which is low.
Then you can allow a small reduction for cooking, so you'd be looking at approximately 12%-13% GL, (bloodsugar spike).