“Many people who feel sensitive to regular bread in North America don’t react to traditional, slow-fermented bread more common in Europe — not because of gluten alone, but because of the way the entire food system is designed.”
“I can eat bread in France, but not in North America.” We hear that all the time! This is one of the most common statements people make when talking about gluten and wheat. But what’s really behind that difference?
Wheat Varieties
North America primarily grows hard red wheat, which is higher in protein (~12–15%) and gluten strength.
Europe tends to use more soft wheat (especially in France and Italy), which is lower in protein (~8–10%) and produces lighter flour.
When doing industrial baking, higher-protein wheat is ideal but can be harder to digest—especially when not fermented properly.
Flour Processing & Enrichment
In the U.S. and Canada, white flour is enriched by law. You can’t sell white flour unenriched!
- Common additives include:
- Iron
- Folic acid
- Riboflavin
- Niacin
- Thiamine
The process started in the 1940s to address nutrient deficiencies. However, some argue these added synthetic nutrients, along with bleaching agents like benzoyl peroxide or chlorine dioxide, may affect digestibility and taste.
In contrast, EU regulations limit bleaching agents and enrichment additives in flour. Most European flours are stone-milled, minimally processed, and not fortified unless voluntarily.
Glyphosate Use
Glyphosate (a common herbicide) is widely used in North America—not just for weed control but also as a pre-harvest desiccant to dry wheat before harvesting. This can leave residues on grains.
In 2015, the International Agency for Research on Cancer (IARC) of the World Health Organisation classified glyphosate as “probably carcinogenic”. However, regulatory agencies such as Health Canada and the US Environmental Protection Agency continue to authorise its use. The use of glyphosate is prohibited in organic farming areas.
In the EU, glyphosate is far more restricted, and many countries (like France and Germany) have pledged to phase it out.
Breadmaking Methods
Possibly the biggest difference.
In Europe—especially France and Italy—bread is still commonly made in artisan bakery with:
- Long fermentation
- Natural sourdough starters
- Minimal & Clean ingredients
In North America, where there is a lot more industrially produced bread, the process is:
- Yeast-risen bread, made in under an hour
- Containing added gluten, sugar, oils, conditioners, preservatives, and even vinegar to accelerate proofing.
Quick processes = less breakdown of gluten, phytic acid, and FODMAPs… which can mean harder digestion for some people.
So is it the wheat? Or the bread?
It’s both.
Yes, wheat varieties and farming differ. But the real difference often lies in how the bread is made, processed, and fermented.
Many people who feel sensitive to regular bread in North America don’t react to traditional, slow-fermented bread more common in Europe — not because of gluten alone, but because of the way the entire food system is designed.
There’s a law in France that literally protects the baguette
We’re THAT serious about bread. Since 1993, “la baguette de tradition française” has been protected by a government decree that defines exactly how it must be made—and what can’t be added.
Here’s what the law says:
- Only 4 ingredients allowed: flour, water, salt, and yeast and/or sourdough.
- No additives, preservatives, or pre-made mixes.
- Must be made on-site at the bakery—no industrial shortcuts.
- The bread must be fermented slowly and shaped by hand.
The goal? Preserve the quality and heritage of traditional French bread in a world where shortcuts are everywhere. It’s part of why French baguettes taste so… right! There’s history and intention in every bite.
As both French & Canadian, I’m proud that my birth country would go to those lengths to protect such product, and proud to share it with people around the world!