European flour vs. North American flour
I am a new member and have been searching the internet for an answer but haven't found one. i thought i would post and see if anyone knows?
I lived in Germany for 10 years and for 10 years i enjoyed their lovely buns and breads and their pumpernickel breads without any ill effects.
I have been living in Canada for 20 years now and at first i was able to tolerate the bread here, but now for a few years now, the bread upsets my stomach and it bloats me...not good...
has the flour changed?? why are so many people allergic to wheat these days??is european flour just different??
Any answer would be AWESOME