For years, gluten-sensitive people have been told that wheat is the enemy. “Go gluten-free,” they said. “It’s better for you!” they said. And yet, somehow, you find yourself in Europe, happily devouring croissants, fresh pasta, and crusty bread without turning into an overinflated parade balloon.
So what gives?
The truth is, not all wheat is created equal. The modern U.S. wheat industry has turned what was once a perfectly digestible grain into a gluten-loaded, pesticide-drenched, overly processed mess that wrecks your gut. But European wheat—especially EuroWheat—is different. It follows 7 key principles that make it not just edible, but actually enjoyable for people who usually avoid gluten like the plague.
Let’s break it down.
- Lower-Gluten Wheat Varieties (Because Your Stomach Isn’t a Cement Mixer)
The wheat in the U.S. has been bred for maximum gluten content, because more gluten = fluffier bread and stronger dough. That’s great if you’re a baker. Not so great if you’re a human with a digestive system.
U.S. wheat is dominated by hard red wheat. It’s dense, hard to digest, and a nightmare for anyone who is sensitive to gluten.
EuroWheat, on the other hand, is made from lower-gluten, heritage wheat varieties like einkorn, spelt, and emmer—grains that have been around for thousands of years and weren’t genetically tinkered with for mass production. These ancient grains have a different protein structure that makes them significantly easier on your gut.
In other words, instead of hitting your intestines like a wrecking ball, it actually digests the way wheat is supposed to.
- Grown in Nutrient-Rich Soil (Not Industrial Dust Bowls)
Farms in the U.S. are often massive monocrops, which means the same wheat is grown over and over, stripping the soil of vital nutrients. So, what do farmers do? They dump synthetic fertilizers into the ground to compensate. The result? Nutrient-deficient wheat that’s been artificially “boosted” in ways your body doesn’t love.
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.
Real soil = real food. Shocking, I know.
- No Pesticides (Because You Shouldn’t Have to Eat Weed Killer with Your Bread)
Ah yes, glyphosate, also known as Roundup, also known as “that thing that’s banned in half of Europe but still somehow covering U.S. wheat fields.”
American wheat is sprayed with glyphosate right before harvest to dry it out faster. Translation: your bread comes pre-marinated in weed killer.
EuroWheat is grown without pesticides, because (hold onto your seat) farmers in Europe understand that food should not contain poison. Wild concept, right?
If you’ve ever wondered why eating American bread makes you feel like garbage, it might not even be the gluten—it might be the chemicals hitching a ride on your sandwich.
- Slow Dried (Because Rushing Ruins Everything)
In the U.S., wheat is dried as quickly as possible to maximize profits and speed up production. But fast-drying = heat damage, which breaks down natural enzymes that help make wheat digestible.
EuroWheat is slow-dried at lower, natural temperatures, which preserves the grain’s natural structure, nutrients, and digestibility. Instead of treating wheat like some factory-made widget, it’s treated like, you know… food.
If your body could choose between rushed, nutrient-stripped wheat or carefully dried, digestible wheat, which one do you think it would pick? Exactly.
- Stone Ground (Because Your Bread Shouldn’t Be Overprocessed Powder)
Modern U.S. wheat is roller-milled, which is code for “let’s strip all the nutrients out of this grain and turn it into a fluffy pile of empty carbs.” The process removes the bran and germ, the two parts of the grain that actually contain vitamins, fiber, and healthy fats.
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.
If you’re tired of bread that makes you crash an hour after eating it, maybe it’s time to try flour that isn’t overprocessed to oblivion.
- No Additives of Fortifications (Because Bread Shouldn’t Have a Shelf Life Longer Than Your Pet)
U.S. bread is a science experiment, not a food.
Your average loaf of supermarket bread contains preservatives, emulsifiers, dough conditioners, and stabilizers to keep it from going stale. Fun fact: real bread goes stale in a day or two. If your bread is still soft two weeks later, something unnatural is happening.
EuroWheat is 100% free of additives. No preservatives. No stabilizers. No weird chemicals that sound like something from a high school chemistry class.
Just real wheat, milled properly, baked into actual bread.
- Slow Fermentation Baking (The Ancient Secret to Gut-Friendly Bread)
This is where EuroWheat really pulls ahead.
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.
That’s why so many people who “can’t eat gluten” can eat sourdough and traditional European bread with no problem. The issue was never the wheat—it was how it was processed.
So, Even Organic Wheat Doesn’t Solve All This?
Nope.
Organic U.S. wheat might skip the pesticides, but it still uses high-gluten wheat varieties, still gets roller-milled, still isn’t properly fermented, and still lacks nutrients from real soil.
Organic doesn’t always mean digestible. If it’s the same industrialized wheat—just without the chemicals—it’s still going to hit your stomach like a brick.
The only way to truly fix the gluten problem is to go back to traditional wheat, grown and processed the right way.
These are the 7 Key Factors that Make European Wheat Safe for Gluten Sensitives. It is possible to find flour, bread and pasta from Europe that hit all 7 of these factors, but it takes a lot of research. We’re going to bring truly Gluten-Safe wheat products to the US market, we’re going to guarantee they’re safe and make sure that it’s labled in a way that assures you that it’ll make sure you . . . won’t poop your pants!!!
Sources & References
- Saeys, E. (2024). Impact of heat treatment on gliadin digestibility and immunogenic potential.
🔗 Read Full PDF - Ivanišová, E., Ďurmeková, P., & Tokár, M. (2024). Technological properties of wheat flour.
🔗 Read Full Study - Perveen, S., Akhtar, S., Ismail, T., & Qamar, M. (2024). Comparison of nutritional, antioxidant, physicochemical, and rheological characteristics of whole and sprouted wheat flour.
🔗 ScienceDirect Study - Willora, F.P., Farris, N.W., Ghebre, E., & Bisa, S. (2025). Impact of feed processing on digestibility and nutrient utilization.
🔗 Read More - Xu, L., Yang, G., Jia, X., Jin, W., & Huang, W. (2025). Effects of air flow micro pulverized wheat bran dietary fiber on physicochemical, structural, and digestive properties of wheat starch.
🔗 Wiley Online Study - Tagliasco, M., Peressini, D., & Pellegrini, N. (2025). Effects of gluten addition and dough moisture on starch digestibility in wheat bread.
🔗 SSRN Study - Palma-Rodríguez, H.M. & Moreno, E.J.M. (2025). Effect of wheat grain germination on digestion and protein hydrolysis in bread making.
🔗 Read Study
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