Tag: European gluten

Studies indicate that many people with gluten sensitivity report fewer symptoms eating bread in Europe than in North America. The perceived difference in European gluten and its effects stems from a combination of wheat variety, fermentation techniques, agricultural regulations, and additives.

An estimated 1 in 133 people in the US suffer from Celiac disease, yet many individuals with gluten sensitivity report feeling fine after eating bread in Europe, which sparks the common question: is European gluten different than American gluten? The answer is more complex than a simple yes or no, involving differences in wheat varieties, processing, and baking methods.