European Wheat
for
Happy Tummies
“I’m Gluten Intolerant, but when I visit Europe I can eat all the bread and pasta I want with no
problems”. It’s a story we’ve all heard over and over again. And there are reasons why
European wheat doesn’t trigger gluten issues: It’s lower in gluten, free from pesticides and
processed naturally. We’re bringing European wheat to the us. Join us in Making Gluten Great
Again!!!
🎥 Co-founder John’s Story Video
Why European Wheat?
It’s easier to digest. (And it tastes better) Many Americans with gluten intolerance don’t experience the same issues when visiting Europe. Why? Because European wheat is lower in gluten and free from the chemicals and additives that harm our gut microbiome. We import the finest European wheat products so you can enjoy real bread and pasta again—without the
digestive distress.
Why European Wheat?
US Wheat
EuroWheat
1
Higher Gluten
Lower Gluten
EuroWheat selects lower gluten, heritage European Varieties of wheat
2
Depleted Soil
Nutrient-rich soil
EuroWheat is grown in diverse, nutrient-rich soil that hasn’t been depleted by industrial farming. The wheat actually absorbs real minerals from the earth, meaning the final product is naturally more nutritious and doesn’t require lab-created additives to pretend it’s healthy.
3
Heavy Pesticide Use
No-Pesticides
Pesticides have been shown to disrupt your gut microbiome, making digestion harder. EuroWheat’s farms are fully organic. No pesticides ever.
4
High-speed, high-heat drying
Slow dried, naturally
High heat chemically changes the gluten protein and destroys natural enzymes that actually break down the gluten before we even eat it. Eurowheat keeps it cool and natural
5
High-heat, high speed Grinding
Stone Ground, heritage method
EuroWheat is stone ground, meaning the entire grain is milled slowly and naturally, preserving its nutrients and fiber. Instead of turning into blood-sugar-spiking white flour, it retains all the good stuff your body actually needs.
6
Lots of Additives and Enrichments
No additives or enrichments
Enrichments like Iron and Niacin have been shown to disrupt digestion, and there are many more in US wheat. EuroWheat doesn’t add anything except love. 🙂
7
Fast Baked
Slow fermentation baking
Most American bread is made as fast as possible using commercial yeast. The problem? Fast fermentation doesn’t allow gluten and phytic acid to break down properly, which makes digestion harder.
EuroWheat follows long fermentation baking methods—often 12 to 48 hours—allowing the natural enzymes to predigest the gluten and unlock nutrients.
EuroWheat Products – Coming Soon
All-purpose Flour
Bake like a European. No beret required. Made with EuroWheat for a healthier tummy. It’s lower in gluten and doesn’t mess with digestion like U.S. wheat products.
Pasta
Eat the pasta Italians eat. Made with EuroWheat for a healthier tummy. It’s lower in gluten and doesn’t mess with digestion like U.S. wheat products.
Bread
It’s not only about the wheat—the baking process matters, too! Made with EuroWheat for a healthier tummy. It’s lower in gluten and doesn’t mess with digestion like U.S. wheat products.
FAQ Section (Handling Common Objections)
Is this safe for celiacs?
No, EuroWheat is for gluten-sensitive people, not celiacs.
Will this be available in stores?
Initially, we’ll sell online—sign up to be the first to try it!
What kind of products will you sell?
We’ll start with European wheat flour & artisan bread—more coming soon!
Latest Articles
Stay updated with the newest insights on European wheat and digestive health.
Trending Topics
Discover what everyone is talking about—gluten sensitivity, European farming practices, and more.
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Have questions? We’d love to hear from you!
support@eurowheat.com
New York, USA
Location
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