The Reason Why You Can Handle Bread, Pasta and Other Gluten Products in Europe, According to Experts

If you’ve ever traveled to Europe and found yourself blissfully devouring pasta, croissants, or crusty bread—only to return home and feel bloated after a single sandwich—you’re not alone. A growing number of Americans report that gluten-containing foods upset their stomachs in the U.S. but not abroad, particularly in countries like Italy and France. Now, experts are unpacking the science—and psychology—behind this curious phenomenon.

The Wheat Itself: Hard vs. Soft

One of the most cited reasons for this digestive discrepancy is the type of wheat used. In the U.S., most wheat is hard red wheat, which has a higher gluten and protein content. In contrast, much of Europe relies on soft wheat, which contains less gluten and is often easier to digest for those with non-celiac gluten sensitivity (NCGS).

While gluten is present in all wheat, the quantity and structure of the protein can vary significantly. This means that even if you’re not technically allergic or celiac, your body might react differently depending on the wheat’s origin and composition.

Chemicals and Additives: The Hidden Culprits

Beyond the wheat itself, agricultural and processing practices differ dramatically between the U.S. and Europe. American wheat is more likely to be treated with glyphosate, a controversial herbicide that some researchers believe may disrupt gut health and mimic symptoms of gluten intolerance. European regulations are stricter, and glyphosate use is far more limited.

Additionally, preservatives, dough conditioners, and emulsifiers—common in mass-produced American bread—are often absent in European baking. These additives can interfere with digestion and may trigger symptoms that mimic gluten sensitivity.

Fermentation and Fructans

European breads, especially traditional sourdoughs, often undergo long fermentation processes. This not only enhances flavor but also breaks down fructans, a type of carbohydrate found in wheat that’s known to cause bloating and discomfort in people with FODMAP sensitivities. Many who think they’re reacting to gluten may actually be reacting to these fermentable sugars.

Lifestyle and Digestion

Experts also point to lifestyle differences. In Europe, meals are typically slower, more relaxed, and often followed by a walk—factors that aid digestion. In contrast, Americans are more likely to eat on the go, under stress, and in larger portions, all of which can exacerbate gastrointestinal symptoms.

Stress itself is a major player. When you’re on vacation, your cortisol levels drop, your gut microbiome may function better, and your body is more tolerant of foods that might otherwise cause discomfort. In other words, it’s not just what you’re eating—it’s how and where you’re eating it.

The Bottom Line

While there’s no single reason why gluten might feel more tolerable in Europe, the answer likely lies in a complex mix of wheat variety, agricultural chemicals, food processing, fermentation, and lifestyle factors. For those with celiac disease, gluten is off-limits everywhere. But for the growing number of people with NCGS or FODMAP sensitivities, a European vacation might offer more than just scenic views—it might offer a slice of bread that doesn’t bite back.