Not sure if Round-Up Ready wheat is a thing or not. Just asked Hubs, the farmer, and he was not sure if such varieties made it out of development.
However, wheat and yeast varieties here have been developed to give a faster-rising, stronger loaf for commercial bakeries.
Not all grains in bread have the same amount of gluten as modern commercial wheats.
You can find non-brominated unbleached organic flours here, you just have to look.
I’ve been baking a lot of sour-dough bread lately and needed to know this stuff. I made my own starter with whole wheat switched up with organic bread flour and it’s starting to turn out OK. Steep learning curve and lots of loaves that we could use for door stops.
Fun fact — after six months of clean eating, no problems with dairy any more. Maybe it had something to do with sour-dough.
In India they need to add gluten to the local flour to make decent bread. There is a big difference between a lot of the European flour and ours.