Yes. European flour has less gluten than American flour. A young French baker on the Camino explained to me that American flour has ben bred to have more gluten.
"More gluten", he said "makes the bread rise higher. And it is easier to bake with."
I have tried the crust of a piece of French bread very tentatively with no problem. I would not eat a whole croissant.
And ... forget about getting any gluten free bread in small towns.
My saving grace in Europe is Rye-Vita. Yes, Rye has gluten but so little compared to conventional bread that I could handle it.
Or Wasa crackers. Wasa is now international.
I’ve also heard from numerous people who can’t do gluten in the US, but don’t have a problem in Spain. Or France. (My sister is one of them!)
Yes. European flour has less gluten than American flour. A young French baker on the Camino explained to me that American flour has ben bred to have more gluten.
"More gluten", he said "makes the bread rise higher. And it is easier to bake with."
I have tried the crust of a piece of French bread very tentatively with no problem. I would not eat a whole croissant.
Thank you! Haven't walked the Camino yet, but here in Portugal a sobremesa is dessert! And also I'd call myself a cebollista, too. =)
Sobremesa is dessert in Portugal?! Thanks for that tip!
Yum! This made me hungry. And I’m definitely a cebollista!
It’s only 4 ingredients. Maybe when we finally meet in person, I can make you one!