Health problems such as overweight, obesity, diabetes, cardiovascular diseases, and metabolic syndrome associated with consuming foods with a high content of digestible carbohydrates have increased in the last few years. It is well known that the consumption of starchy foods is associated with the above-mentioned health problems responsible for the increase in glycemic response. There is a growing interest in developing food with low glycemic impact, and diverse strategies are proposed to create starchy-based ingredients for foods with low glycemic index. This chapter revises the use of high-amylose starch, modified starchy flour, and the production of ingredients that resist hydrolysis by digestive enzymes (starch–lipid and starch–bioactive compounds complexes). The challenge is to produce those ingredients with high yields for food matrixes. The journey of starch-based food ingredients and their products through the small intestine and the colon is a topic that deserves further investigation. The information described is useful in the development of functional foods with health benefits.