Is gluten different in Europe than America?

October 30, 2025 •

4 min read

According to a 2023 review, some experts believe the concentration of gluten in wheat-based foods is higher in the U.S. than elsewhere, potentially explaining why some people with sensitivities report fewer digestive issues when they travel. This has led many to question: is gluten different in Europe than America?

Quick Summary

Several factors contribute to the perceived difference in gluten digestibility, including variations in wheat types, agricultural practices like pesticide use, flour processing methods, and baking techniques like long fermentation. These elements impact the final product's composition and how it affects those with gluten sensitivity, though not celiac disease.

Key Points

Wheat Varieties Differ: The U.S. primarily uses higher-gluten hard red wheat, while Europe often uses lower-gluten soft wheat, which may be easier to digest for those with sensitivities.
Processing and Additives Vary: The EU has banned many additives and chemical bleaching agents common in American flour, which some studies link to gut inflammation.
Longer Fermentation Matters: Traditional European baking often employs slow fermentation (like sourdough), which breaks down gluten and FODMAPs, potentially aiding digestion.
Glyphosate Use is Different: Europe has stricter rules regarding glyphosate use on wheat crops, contrasting with common pre-harvest desiccation practices in the U.S..
Context and Placebo Effects Exist: Factors like reduced stress, increased physical activity, and a change in diet during vacation can also influence how individuals feel when consuming wheat abroad.
No Effect on Celiac Disease: For those with celiac disease, there is no difference between European and American gluten; it must be completely avoided everywhere.

Comparing Wheat Varieties and Gluten Content

One of the most significant differences lies in the types of wheat primarily cultivated and used across the continents.

Hard vs. Soft Wheat

In the U.S., hard red wheat, which is high in protein and therefore gluten, dominates a large portion of the market. This wheat is prized for the chewy elasticity it provides to baked goods. In contrast, Europe predominantly uses soft wheat varieties with lower gluten content, which are favored for lighter, airier pastries and breads. While European bakers can and do import harder wheat for specific purposes, their domestic crops form the basis of most baked goods. Environmental factors can also influence gluten content, as some studies suggest that warmer, drier climates more common in U.S. growing regions can increase gluten levels.

Contrasting Processing and Agricultural Methods

The journey of wheat from field to fork reveals several key differences in agricultural and processing practices that can impact how individuals with gluten sensitivity react.

Glyphosate and Chemical Residues

Wheat farmers in the United States sometimes use glyphosate, an herbicide, as a desiccant shortly before harvest. This can leave trace amounts of residue on the grain. While regulatory bodies often deem these levels safe, some studies and health experts suggest that glyphosate can disrupt the gut microbiome, which could trigger symptoms in sensitive individuals. In contrast, the European Union has stricter regulations on the use of glyphosate, especially concerning pre-harvest application.

Additives and Fortification

The use of additives and fortification is another major point of divergence. Many American flours are enriched with synthetic nutrients like iron and B vitamins, and may contain additives such as potassium bromate and azodicarbonamide, which are used as dough conditioners and bleaching agents. The EU has banned many of these additives due to potential health concerns. European flours are less commonly fortified and processed more naturally, without the use of chemical bleaching agents.

Fermentation Techniques

The baking process itself plays a critical role. Many traditional European bakeries use slow, long-fermentation methods, often with a sourdough starter. This extended fermentation allows natural yeast and bacteria to break down some of the gluten and fermentable carbohydrates (FODMAPs), making the final product easier for some people to digest. Most commercial bread production in the U.S., however, relies on faster, high-speed methods using commercial yeast and added conditioners to reduce production time.

Comparison Table: Gluten in Europe vs. America


Feature	Europe	America
Primary Wheat Varieties	Soft wheat (low gluten), durum wheat	Hard red wheat (high gluten), hard red spring wheat
Glyphosate Use	Heavily restricted, particularly pre-harvest	Common, potentially used as a desiccant before harvest
Additives & Bleaching	Most chemical bleaching agents and certain additives banned	Use of bleaching agents, dough conditioners, and preservatives widely permitted
Flour Fortification	Far less common for enriched flour	Often mandated for enriched and non-organic flours
Baking Process	Traditionally longer fermentation periods (sourdough) common	Predominantly high-speed, commercial yeast-based fermentation
Digestibility for Sensitivities	Often reported as easier to digest for sensitive individuals	Higher gluten content and additives may cause more issues for sensitive individuals

The Role of Gut Microbiome and Other Factors

Growing research indicates that the state of one's gut microbiome can heavily influence how they respond to different foods. Exposure to additives, preservatives, and different gluten levels can alter the microbial balance, potentially contributing to digestive symptoms. Some individuals may also experience improved digestion while traveling due to lower stress levels, increased physical activity, and changes in diet composition. This demonstrates that the answer is not a simple yes or no, but a complex interplay of different factors.

Conclusion

While the basic gluten protein is the same on both continents, the factors surrounding it—wheat variety, agricultural practices, processing, and baking methods—differ significantly between Europe and America. These variations can influence gluten concentration, breakdown, and interaction with the gut microbiome, providing a plausible explanation for why some people with non-celiac gluten sensitivity report fewer symptoms with European wheat products. For those with celiac disease, however, there is no difference, and gluten must be avoided regardless of its origin. For those with sensitivities, opting for traditional, long-fermented sourdoughs, which are becoming more available in the U.S. as well, may offer a path to better digestive tolerance. A deeper understanding of these distinctions can empower individuals to make more informed dietary choices.

Frequently Asked Questions

No, the basic protein structure of gluten is the same worldwide. The key differences lie in the varieties of wheat used (which affects gluten concentration) and the processing and baking methods that influence the final product.

This is likely due to several factors, including the use of lower-gluten soft wheat varieties, the avoidance of certain chemical additives banned in Europe, and the traditional, long-fermentation baking methods that break down gluten and FODMAPs.

No, individuals with celiac disease must avoid all gluten regardless of location. The autoimmune reaction is triggered by the gluten protein itself, which is present in wheat-based products everywhere.

The use of glyphosate is heavily restricted in many European countries, especially near harvest time. This is in contrast to some practices in the U.S. where it can be used as a drying agent before harvest.

American flour is often mandated to be enriched with synthetic vitamins and minerals, and may use chemical bleaching agents. European countries do not typically enrich flour and have banned many chemical bleaching and conditioning agents common in the U.S..

Long, slow fermentation, like that used in traditional sourdough, allows natural microbes to break down gluten proteins and carbohydrates like FODMAPs. This can make the bread more digestible for people with gluten sensitivities.

While factors like lower stress and increased activity on vacation may contribute to feeling better, experts agree that the tangible differences in wheat varieties, processing, and baking methods are grounded in science and play a significant role.