As more and more consumers become interested in organic, non-GMO, gluten-free foods, there has been an explosion of interest in European flour and particularly American flour. 

So what exactly is the difference between these two types of flour? Let’s take a look at the difference between European flour and American flour.

Problems That Originate from Gluten Intolerance, Coeliac Disease, GMO, Pesticides

We are all aware of health problems that originate from gluten intolerance, Coeliac disease, GMOs, and pesticides. 

Many American crops are Genetically Modified and can be highly sprayed with things such as pesticides.  Unfortunately, when it comes to the economics of agriculture, scaling crops can be a detriment to our health.

Due to these health concerns, we see a lot of people taking gluten out of their diets and some switching to organic produce.

Is there more gluten in American Flour?

The content of gluten protein is lower in All-Purpose flour because it is highly processed. 

Depending on each country’s standards for producing different kinds of flour, there will be no difference between All-Purpose and Bread flour except that All-Purpose flours have less protein (gluten) than Bread flour which yields a softer texture when used in general cooking. 

Of course, if you’re focusing on a gluten-free diet, regular wheat flour is a big no-no.  You will need to rely on flour such as white rice flour, brown rice flour, cornflour, tapioca flour, soya flour, garbanzo flour, or other sources of GF flours.

While some people who are sensitive don’t react well to small amounts of gluten others may react after eating foods containing hidden sources of gluten like soy sauce and even ice cream.

Some people notice a difference when digesting gluten-free bread vs. gluten-containing bread, but is one bread better than the other?

What is the Difference Between European Flour and American Flour for Gluten Intolerant

In America, an estimated 1 in 3 people suffers from gluten intolerance. The reason for the high occurrence of celiac disease (gluten intolerance) in Americans is due to their diet. 

Studies show that in Europe where bread is made with flour containing gluten, Coeliac disease (gluten intolerance) has a lower percentage than in America. 

According to an epidemiological study reported by Medical News Today, Coeliac disease can affect anyone, regardless of age or gender. 

However, it is more commonly found among Caucasians. It has been suggested that with increased awareness and diagnosis of celiac disease it may be appearing more frequently in non-Caucasian populations as well. 

There is no cure for coeliac disease but there are treatments available to help reduce symptoms. 

Gluten Intolerance: Gluten intolerance occurs when your body cannot digest gluten properly. 

This happens when you have an autoimmune disorder called Celiac Disease (CD). With CD, eating gluten triggers your immune system to attack your small intestine causing damage that interferes with nutrient absorption and digestion. 

When you have coeliac disease you have a permanent intolerance to gluten which means that even if you stop eating gluten your body will still not be able to tolerate it without causing damage again.

But is gluten-free bread healthier than regular conventional bread?

What are the Main Differences Between American Flour and European Flour?

In short, there are two major differences between American flour and European flour: gluten levels, and GMO. 

• In America, nearly all of our wheat is genetically modified (GMO). 
• The leading seller of non-GMO bread in America actually contains GMO ingredients. 
• To avoid GMOs altogether you have to buy organic-and nearly all organic flour is imported from Europe. 
• Gluten levels in European flour also tend to be higher than in most types sold in America. 

In fact, studies show that people with Celiac disease find that they can more easily digest flour made outside of North America. 

Overall, using imported flours makes a lot more sense from both an economic standpoint as well as a nutritional one-which is why a growing number of bakers use it regularly. 

If you’re going to buy bread in America, try to make sure it’s organic and non-GMO. Even better: make your own. 

There are tons of recipes out there for healthy loaves you can bake at home. It’s not difficult once you get started and it’ll taste better too!

Gluten Levels of American Flour and European Flour

Many people who have gluten intolerance say that they feel significantly better if they avoid all foods with gluten in them. 

However, it can be hard to notice a difference between regular flour and wheat-free flour when baking with it. 

The same goes for restaurants. If you’re on a gluten-free diet, then you probably want to know what your food is made out of, so you can make sure there are no hidden ingredients or extra additives lurking about that could trigger your allergy symptoms. 

There has been some debate over whether European flours contain more gluten than American flour. 

Some people believe that since Europe doesn’t require manufacturers to list gluten content on labels, manufacturers don’t bother removing as much gluten from their products as they do in America. 

But others argue that since Europe has a bigger market for consumers looking for gluten-free products, manufacturers remove more gluten from their products because they know consumers will buy them regardless of whether or not they’re labeled gluten-free. 

It’s still unclear which side is right-but one thing we do know is that Europe does allow certain forms of GMO grains (such as corn) to be used in its products while America does not.

What are the implications for those who have gluten intolerance?

Many people have a problem with gluten, which is found in a number of grains, including wheat. Gluten is difficult to digest for those who have celiac disease or gluten intolerance. 

Both are autoimmune disorders that cause severe gastrointestinal problems when gluten is ingested. 

For some people, however, eating products containing genetically modified organisms (GMOs) can cause similar symptoms. Coeliac in particular avoids GMOs because they trigger an autoimmune response. In addition to avoiding all products that contain GMO ingredients, these people must also be very careful about their grain consumption as well. 

That’s because many flours are bleached using chlorine gas and other chemicals that process organic flour in order to create a consistent white appearance; most of these chemicals aren’t allowed in organic foods.

Are there different standards for US vs. European flour?

When it comes to flour, here’s what you need to know: The gluten levels in flour sold in Europe are set by law. (The FDA regulates gluten levels in all U.S.-sold products containing wheat.) 

In Europe, 00 is pure bread flour with a gluten level of 12 percent. 

By contrast, unbleached all-purpose flours sold in U.S. grocery stores average around 9 percent gluten content-the equivalent of 0 percent when using EU standards (by weight). And most supermarket bread is made from even lower-gluten flours like unbleached all-purpose.