There are anecdotal reports that some people who have problems after eating bread in the USA don't have those issues in Europe.
This (downloaded) article from the NYT suggests some reasons why this might be true.
Is the Bread in Europe Better For You - NYT
I am lucky in that I can eat good bread anywhere without any problems, except eating too much.
The placebo effect may also be at work in some cases, if a person has heard about this before. Many people readily believe all sorts of dietary claims.
My friend's friend believed she had a gluten intolerance, but when she went to Italy she was able to eat bread, pasta, etc. freely. You cannot argue this was the placebo effect because she had never heard that bread/wheat in Europe is better for you. Additionally, use of ancient grains is more common there, and the ancient grains have, generally speaking, many nutritional advantages over newer wheats (wheats developed in the last 100-200 years). The use of slower fermentation is also more common there, which has health benefits including easing the effect of gluten on the body and releasing "bound-up" nutrients for your body's use.
It makes sense if you think about America's history vs. Europe's. Europe has its own very old history and traditions. When America was up-and-coming, the industrial revolution was as well. Many new methods for producing and processing wheat have simply not been time-tested the way that older European methods have. As time goes on we are learning more about what these innovative new methods do for us, or how they might be holding us back.