Tag: Baking traditions

While anecdotal evidence suggests many with gluten sensitivity tolerate European bread better, it is not scientifically accurate to say German bread is gluten-free. The truth behind this difference lies in a combination of factors, including wheat varieties, milling processes, and traditional baking techniques.

Across the European Union, the average consumption of bread and bakery products was approximately 57 kg per capita annually as of 2021. The answer to the question, 'Why do Europeans eat so much bread?', is found in a complex and rich history shaped by climate, culture, and social development.