Why Bread in France is Different
If you’ve ever been to France, you’ve probably indulged in the delight of a warm, crusty baguette or a soft, flaky croissant. And if you’re someone who usually has to steer clear of gluten, you might have been surprised to find that bread in France didn’t bother you like it does back home in the U.S. So what’s the secret? Why is bread in France so different, and why can so many gluten-sensitive people enjoy it without issue?
The Art of French Bread-Making
In France, bread-making isn’t just a process—it’s an art form steeped in tradition.
A classic French baguette is made with just four simple ingredients: flour, water, yeast, and salt. No frills, no unnecessary additives—just pure, quality ingredients.
In fact, the Décret Pain of 1993 even enforces this simplicity, ensuring that French bread remains authentic and free from preservatives.
Flour Power: Differences in Wheat and Flour
One of the key differences lies in the flour. French flour is typically milled from soft wheat, which has a lower gluten content than the hard wheat used in most American breads.
This difference might seem small, but it can have a big impact on digestibility, especially for those with mild gluten sensitivities.
French wheat is also often grown with fewer pesticides and more traditional farming practices, resulting in a more natural product. This means that the flour in your baguette is closer to what nature intended, which could be one reason it’s easier on the stomach.
Time Is on Their Side: The Fermentation Process
Another crucial factor is fermentation. French bakers often let their dough ferment for up to 24 hours, a practice that not only enhances flavor but also breaks down more of the gluten, making the bread easier to digest.
Compare this to many American breads, which are often produced using fast, industrial methods that leave more gluten intact.
Moreover, French bread frequently uses natural leavening agents, like a sourdough starter. This slow fermentation can reduce the glycemic index and gluten content of the bread, offering a more stomach-friendly option for those who are sensitive to gluten.
The Problem with American Bread: Additives and Preservatives
One of the biggest differences between French and American bread is the use of additives and preservatives.
In the U.S., store-bought bread often includes ingredients like added sugars, dough conditioners, and preservatives to extend shelf life and create a uniform texture. Unfortunately, these additives can sometimes cause digestive discomfort.
In contrast, French bread is typically baked fresh daily and consumed quickly, without the need for preservatives. This freshness is one of the reasons why French bread doesn’t just taste better—it might actually be better for you.
The French Experience: Savoring Every Bite
Bread in France isn’t just food; it’s part of an experience. It’s enjoyed slowly, often with fresh, wholesome accompaniments like cheese, wine, and fruit.
This balanced, mindful way of eating could also play a role in why bread is better tolerated there. It’s not just about what you eat, but how you eat it.
The magic of French bread goes beyond its delicious taste. From the type of wheat and flour used to the careful fermentation process and lack of additives, French bread is crafted with a focus on quality and tradition.
For many gluten-sensitive individuals, this attention to detail might be the reason they can enjoy bread in France without the discomfort they experience at home!
If you’re looking to try your hand at making your own French bread at home, try one of the following bread recipes using French flour (T55 is the most common and all-purpose):
