What's the Deal With Wheat?

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It has been noted that American tourists visiting Europe who previously had gluten intolerance, can eat large amounts of bread while overseas with little to no issues. Here are a few considerations as to why that may be.

Not all wheat is the same.
American wheat and European wheat refer to varieties of wheat grown in different regions, primarily the United States (North America) and Europe. While both regions produce various types of wheat, there are differences in the types of wheat cultivated, growing conditions, and some aspects of agricultural practices. Here are some general comparisons between American and European wheat:

Types of Wheat:
American Wheat: The United States is a major producer of hard red and soft red wheat. Hard red wheat is often used for making bread due to its high protein content, while soft red wheat is more suitable for pastry and cake flours.
European Wheat: European countries, including France and Germany, commonly produce varieties such as soft wheat (used for pastries and biscuits) and hard wheat (used for bread).

Growing Conditions:
American Wheat: The United States has diverse climates, resulting in different growing conditions across regions. The Great Plains, particularly the states of Kansas, North Dakota, and Montana, is known as the "wheat belt" and is a significant producer of hard red wheat.
European Wheat: European wheat is cultivated in various climates, ranging from the Mediterranean region to northern Europe. Different countries have specific wheat varieties adapted to their local conditions.

Wheat Quality and Characteristics:
American Wheat: Hard red wheat from the United States is known for its high protein content, which contributes to good gluten strength. This m..