The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Gluten: Europe vs North America

Maggs's picture
Maggs

Gluten: Europe vs North America

Hello All!

 I have a question to pose. A friend of mine recently went to Spain. This friend is gluten intolerant. While they were in Spain they ate everything: pasta, bread, anything that might have flour in it, they ate.  

 When they got to Dublin airport, yes not quite North America, they had a slice of bread with their dinner and they had an immediate reaction: cramping, gas and other G.I. symptoms. This is my question: 

                             Does anyone have an explanation for this?

thank you. 

Regards 

Mags

Mini Oven's picture
Mini Oven

will do that to me too!   Airports are stressful places to eat.  All the rushing around and fear of missing a gate or flight.  Eat light or not at all.    Sure it was the bread?  Might have been oil or spices or drinks or salads even from the day before.  Could even be insecticides used in airports and planes to control hitchhiking bugs.  Too many variables to blame any one cause.

jdejonghe's picture
jdejonghe

Not sure... what I do see in videos is that the flours in N America seem to have much more gluten. As a beginner, I thought it was due to my lack of skill in gluten development that I didn't get the same results. Usually the hydration will also need to be a little lower.

I got over it, I don't need so much strong gluten to make nice bread. I'm milling ancient wheat varieties now that are even more fragile than the "normal" wheat. It's a little more challenging but I feel very good with this bread.

What surprises me is that you mention Spain, which is actually not known for its bread... usually you get only white non-artisanal type of bread (with yeast). Not the best if you have some gluten intolerance.