Why Bread Feels Different in Europe: What Science Says
The Unique Taste of European Bread
If you’ve ever traveled to Europe and found that bread, pasta, or pastries didn’t upset your stomach the way they do at home, you’re not alone. Many people say they feel better eating wheat products abroad—and there are real reasons behind this.
1. The Wheat Itself Is Different
In the U.S., most wheat is high-gluten hard red wheat. In Europe, it’s more often soft wheat or spelt, which has less gluten. Gluten is a major trigger for those with sensitivities—even if they don’t have celiac disease. On top of that, U.S. food manufacturers often add extra gluten to improve texture and shelf life. American wheat also tends to have more gluten due to hotter, drier growing conditions.
2. Chemical Residues: Glyphosate
Glyphosate (the active ingredient in Roundup) is used widely on American wheat crops and is often present in trace amounts in the final flour. It’s linked to disruption of gut bacteria and inflammation. In contrast, the EU has banned glyphosate starting in late 2023, and many countries restricted it long before.
3. Processing and Additives
American bread and flour often include preservatives, bleaching agents (like chlorine and bromates), and synthetic nutrients like iron. Many of these additives are banned in the EU. Additives can irritate your gut, alter your microbiome, and contribute to long-term inflammation. Tartrazine (Yellow 5), for example, has been linked to oxidative stress and intestinal damage.
4. Fermentation Matters
European bakeries still use slow sourdough fermentation—sometimes 24+ hours—which breaks down gluten, reduces FODMAPs, lowers phytic acid, and improves mineral absorption. It also results in a lower glycemic index. In contrast, most American bread is made with commercial yeast in just a few hours. That’s faster—but your gut pays the price.
Bottom line: It’s not just nostalgia. Wheat products in Europe are different—from field to flour to fermentation. And that can make all the difference to your digestion.
That's why I focus on using European and organic American flours and slow fermentations to improve the quality and improve the digestibility of my breads.
Because You Deserve Real Bread