People have said that breads they enjoy in Europe don’t seem to affect them the way American ones do. Our American wheat is very ‘fooled-around-with’.
Have you ever tried baking with Einkorn, Emmer or Spelt flour?
There’s a book out called The Wheat Belly and it addresses the issue that wheat has been changed from what it once was and now has a different effect on the body.
Plus, it may depend on additives we put in our breads that aren’t used or allowed in Europe.