As the gluten debate continues to churn in the world of food and health, a question that’s been making the rounds—especially for travelers—is whether gluten intolerance seems to “disappear” when people cross the Atlantic. Is it really possible that a person with gluten sensitivity in the U.S. can indulge in pasta, croissants, and other gluten-filled delights across Europe without experiencing symptoms? A recent Huffington Post article sheds some light on this phenomenon, and it’s worth exploring the factors that might explain this curious experience from a milling and baking perspective.

One of the common beliefs is that the gluten content in U.S. wheat is higher than in Europe, where softer wheat varieties are more commonly grown. Th...