Is the Gluten in Italian Flour Different? Yes—And Here's Why It Matters
For many people living with gluten intolerance, especially in countries like New Zealand, Australia, and the United States, the idea of eating pizza or pasta without regret seems like a distant dream. But a curious thing often happens when these same gluten-sensitive individuals travel to Italy: they eat all the pizza, all the pasta, all the bread, cornetto and pasties and feel absolutely fine. No bloating. No foggy head. No gut-wrenching cramps. No digestive upsets. Nothing.
So, why is that? Is there really something different about the gluten in Italian flour?
The short answer is: yes. So lets take a look at what makes it so different:
The Wheat Itself: Ancient Varieties Still Reign in Italy
Much of the wheat used in Italy is different from what's typically grown in the US or NZ. Many modern day producers favour high-yield, hybridised wheat varieties designed for mass production and long shelf life, Italian farmers and millers stick to more traditional varieties.
These traditional strains of wheat contain a different gluten structure. It’s not that they are “gluten-free,” but the gluten proteins they contain tend to be less aggressive and more easily digestible. The levels of gliadin, the component of gluten often blamed for inflammatory responses, are typically lower in these grains than in heavily modified or enriched American wheat.
This difference alone can make a huge impact on digestion.
Milling: A Gentler, More Natural Process
In Italy, the milling process preserves more of the wheat’s natural integrity. Stone milling—still used by many artisan millers across the country—processes the wheat slowly and at lower temperatures, preserving the nutritional content and the natural enzymes that help your body digest the grain. Caputo is one of the larger Neapolitan flour producers but they have maintained the slow milling tecniques to even with high volume production.
Compare that to the high-speed, high-heat roller milling common in most modern flour production, which strips the grain down to the barest white starch and destroys much of the germ and bran—the parts that offer nutrients, flavour, and fibre.
This softer processing results in flour that is less refined and much closer to its natural state, making it easier for the body to recognise and process.
Additives? Not in Italy.
Here’s where things get a little dicey for mass-market flours - many countries use enrichment, bleaching, and chemical additives. Bleach is not permitted to be added to NZ produced flour but other imported flour may not be subject to the same regulations. New Zealand flour is enriched with folic acid.
In countries like the US, white flour is often bleached with chemicals such as benzoyl peroxide, chlorine dioxide, or azodicarbonamide—yes, the same chemical found in yoga mats—to give it that pristine white colour and soft texture. It's also enriched with synthetic vitamins and minerals to make up for the nutrients lost during processing.
In Italy? Not so much. Italian food regulations are stricter when it comes to flour production. Bleaching agents and chemical additives are banned. Italian flour tends to be what flour used to be: just ground wheat. Nothing more.
This lack of additives means fewer substances for the body to react to, making it easier on the digestive system and less likely to trigger the kinds of symptoms many gluten-sensitive people experience after consuming processed flour products in other countries.
Fermentation and Preparation Matter, Too
Let’s not forget how flour is used. In Italy, the art of baking and pasta making is rooted in slow preparation. Take pizza, for example. Traditional Italian pizza dough is often fermented for 24 to 72 hours, allowing natural yeasts and bacteria to break down much of the gluten before it even hits the oven. This long fermentation is similar to what happens with sourdough, and it can make the resulting crust much easier to digest.
In contrast, many commercial pizza and bread operations outside Italy use fast-rising doughs made with commercial yeast and no fermentation time. That means your gut ends up doing the work that time and bacteria should have done.
A Lifestyle, Not Just a Loaf
It’s also worth acknowledging that Italians tend to eat differently in general. Meals are slower and the ingredients are usually fresher. There’s a cultural respect for food that encourages mindfulness and simplicity. When you combine better wheat, cleaner flour, slower fermentation, and mindful eating, it’s no wonder visitors report feeling better—even when eating a lot of carbs.
Give Our Imported Italian Flour a Try
If you’re someone who’s experienced gluten intolerance but had a symptom-free pasta-fest in Italy, you’re not imagining things. The good news? You don’t have to hop on a plane to experience the difference.
We stock high-quality, additive-free Italian flour made from traditional wheat varieties—just like you’d find in an Italian bakery - many customers with non-coeliac gluten sensitivity have tried it and keep coming back for more. If you are a coeliac then try our Caputo FioreGlut - we think its the best gluten free flour in the world!
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