The study evaluated the nutritional quality and glycemic index of eight different types of traditional Omani wheat breads. The breads were analyzed for the proximate chemical composition, dietary fiber contents and glycemic index values. Pure glucose was used as a standard food. Significant (P<0.05) differences were observed in the proximate chemical composition, dietary fibre content, gross energy values of these breads. The moisture, crude protein, total fat, ash, crude fiber and nitrogen free extract ) contents (g/100g on as such fresh basis) ranged between 21.6-51.6, 4.3-10.5, 0.8-13.8, 1.2-2.3, 1.0-2.0, and 34.5-61.8 respectively. The gross energy content of breads ranged between 214 and 351kcal/100g on as such basis. The glycemic index of these breads also differed significantly (P<0.05). No significant differences were however observed among the GI values for White Toast Bread (local commercial bread), Brown Toast Bread (local commercial bread), White Khubz commercial bread), Brown Khubz Leonani (local commercial bread), Chapati (local homemade bread), which were 62.76–12.21, 57.80+15.29, 62.53 +10.54, 56.60+20.40, 57.8+17.1, 58.24+9.87, respectively. Paratha (local restaurant made bread with fat), Goleh (local homemade soft bread) and Rekhal (local homemade thin bread) showed significantly (P<0.05) lower GI values than the other breads and these were 31.80–13.45, 42.94+13.10 and 39.14£7.45, respectively. Overall the result of the present study indicated significant differences in the proximate chemical composition and glycemic index of Omani breads but did not show any specific correlation in the chemical composition and glycemic index of these breads. These breads fall within the medium and low glycemic index category of foods.