Dietary Restrictions

That really doesn't make any medical sense. Gluten is gluten. And dairy (probably lactose is the problem?) is dairy. What differs are the chemical additives that may be missing in those foods in Europe. That won't change a gluten or lactose intolerance.

I'll offer a contrasting viewpoint as to gluten - not dairy.

I have numerous gluten sensitive friends - NOT celiac, though - who do eat gluten bread while traveling Europe.

This might explain the difference - it's the varied type of wheat used for crops.

https://www.delaheart.com/blogs/food/the-differences-between-american-european-wheat-gluten

No idea about the dairy. I will offer this. I have a friend whose daughter is celiac and has other severe digestive issues. When I used to make sourdough breads, I always kept them stocked because it didn't cause the daughter issues. My sourdough bread had bread flour which actually is higher in gluten than regular flour. However, something in the sourdough process/fermentation broke down the gluten and is easier to digest. That said, my friend found that "sourdough" bread from a supermarket bakery did not digest well. They felt that it was probably not fermented as long or something else was different.

Thank you to those who have responded. First of all, I am not celiac. My doctor feels I have some gluten sensitivity. At her suggestion I have been using only pasta that comes from Italy and I have no problem with it. And I have not been eating bread that is made with flour containing gluten. I use almond flour as a substitute. But I am hoping that I will be able to eat the bread products in Europe without issue. I will be visiting southern Germany and Switzerland.

I think you'll be fine. Most of Western Europe is very gluten-free conscious these days, it's become a bit of a trend actually for people to go "gluten-free".

Nonetheless you'll be sure to see a lot of signage and gluten-free alternatives in shops and markets and in many restaurants in urban areas. Most people in the service sector are very knowledgeable.

In southern Germany you can ask in every supermarket and bakery for gluten free products. Rewe supermarkets have an own sortiment of gluten free products, also Edeka offers products which are clearly marked. Also some hotels and restaurants have specialised on this need.

You might find that rye bread will cause you less issues.

Another thing to consider, since your Doctor tags you as maybe sensitive as opposed to intolerant, is what your reaction to Gluten and Dairy is? Do you get violently ill? Do you have abdominal discomfort? Do you just feel lethargic? Do you not really have a reaction, but it is determined that you are overdoing Dairy and Gluten?

At home we tend to get into dietary ruts, eat a lot of the same foods, a narrow range of foods, and for many Americans, lots of processed foods, which can use a lot of Gluten and Dairy. As a result, we tend to overload a bit. There really is no difference as to how the foods are grown, and both the US and Europe have both highly processed foods, and simple healthy foods, though I would concede, when you walk into a US grocery store, what you grab off the shelf has a higher likelihood of being highly processed, but you would have some of the same issues in Europe eating from grocery stores as you do in the US.

I find for myself, when in Europe, whatever country, I eat first a more varied diet, and I tend to eat fewer processed food, simpler food (a piece of simply prepared fish or meat, veggies, and locally produced items). Part of it is eating in a restaurant versus some type of easy to prepare meal at home. Just that in itself makes a big difference for me with general diet health. I try to avoid certain things at home, but with the added exercise (walking how many miles a day?) I find having a gelato, or cured meats, is just something in the mix and it is all OK.

My point is, if your reaction to Gluten and Dairy is mild, try some things containing each of those. With the rest of your diet while there, you may naturally be getting less gluten and dairy, so that allows you to eat specific things without reacting. For regular meals, restaurants are very good in many places, about labeling for allergens (can't speak any more specific than that, you do not mention where you are going and things vary greatly from country to country). So go ahead, try some of that French baguette, have a gelato, try some of the cheeses, your body will tell you what it can tolerate.

I agree with Paul. A most sensible approach. Restriction is not the same as eliminating entirely those products. I, for one, would rather experiment on his thesis instead of not eating so many good breads and cheeses that you may encounter.

One more thought on Paul's contribution:
Maybe try week(ly) markets - often on Saturdays and / or Wednesdays - on which you will find producers or quality oriented resellers of real good and tasty food. Often they offer that you can try a little piece of cheese or whatever.

And in Germany the bakers produce nearly 3,000 sorts of bread - want to say that you will find products for your restrictions.

Anecdotal, as I have no way to prove scientifically, but yes, I have better gluten tolerance outside my home country (Canada). Yes, the wheat variety is often different, and personally, I wonder if part of the 'gluten' reaction may also be reactions to additives or changes in the processing. As I am now retired without the daily work stress, I also find some intolerances are lessened. So, in my personal observations, the toll of stress on our body also may be a factor. Perhaps on vacation there is less...or different...stress?
I find it difficult to best explain intolerances to those that have no personal experiences with them. Allergies or celiac disease have measurements that can be taken and are thus more clear cut. The foods and additives that cause mild to moderate brain fog, gut issues, hives or swelling (Not of the throat) changes in hand writing, lethargy can be a long list, and what bugs us one season may not bug us another, or at times you can work it into a 5 day rotation. It is annoying to us to not know and confusing to others.
As to dairy, it isn't just the lactose that may be at play. Some of us know that taking Lactaid does not improve our symptoms. Lactose is a milk sugar. Some react to the milk protein, like casein. Personally, I find the more processed the dairy item, the easier it is for me to tolerate (so cheese is good, a glass of milk, no thanks). YMMV
Who doesn't want to try some beautifully displayed bread or pastry, or new cheese. The only way you will know is to try it yourself.
Over the years I have accepted that a spoonful of something savored and enjoyed is enough. One doesn't have to eat multiple slices of bread, or a whole slice of cake to enjoy it....and if taste doesn't match expectation, it remains unfinished.
All this is to say there is no black and white answer. Intolerance is a grey shifting experience that may be different from one to another.

Thank you to all who have given me your feedback on gluten and dairy in Europe. I am hoping to enjoy some things I don't eat here. Also, my trip is not for 6 months yet and I am finding less sensitivity already. By then I may be tolerating more gluten/dairy at home in the USA.

Last time I was in Europe, I just showed an International gluten free app on my phone to all the servers. It lets them know that I have to avoid gluten. It has all the European languages. I'm gluten intolerant and I sure didn't want to get sick but I always carry activated charcoal with me, in case of emergencies.

I wonder if part of the 'gluten' reaction may also be reactions to additives or changes in the processing.

Just in my observation, for myself, that despite trying not to, at home I probably eat more processed and prepared foods. I think these just have a significant level of gluten and dairy added (both are natural thickeners, emulsifiers, add creaminess and body), aside from the usual ingredients of cheese, pasta, and the usual culprits you might avoid, such that your total intake of Gluten and Dairy is higher than you realize.

Eating simple dishes in restaurants, you avoid a lot of the gluten and dairy, so your total intake goes down compared to eating at home (assuming your avoiding some gluten and dairy), as a result, one can tolerate what seems like more Gluten and Dairy products.

Another point for those that avoid dairy due to Lactose intolerance, many common cheeses in the US (not all by any means) are either young or processed, containing high levels of Lactose. Aged cheeses that we eat in Europe (I think it is fair to say we eat the good stuff there, avoiding lesser cheeses) both Hard and soft cheeses, are naturally low in Lactose. So eating that Brie or soft runny cheese, or that hard Cheddar, Gouda, or Pecorino, should not cause you problems with lactose (though overdoing it may cause other issues).

Basically, I think the main difference is that when we travel, aside from the amount and possibly fat and salt content, we eat better traveling than when at home, and our bodies notice.

I traveled along the Camino in Spain with an individual who could not eat gluten. It was very hard. Most restaurants don't want to pay attention to what she/we were saying, and we all had to repeat the severity of the issue. No gluten at all. And no oil used for all products for example to avoid crossover. Kitchens need to keep pans separate, etc. So if you just have a light aversion to it, I guess you wouldn't have a problem, but why risk it on vacation? Most restaurants had to be educated about it. The first exposure was to a soup that they claimed was gluten free...well, after she took her first sip, she knew it was off because she almost immediately started feeling sick, and they came back and said "well, there is flour in the broth". It was a frustrating experience even for me as an observer.

So I think Jean is correct. Gluten is gluten. If you are really sensitive to it, stay away from it. I'd hate to test it on vacation and be knocked out for a day or two if you are anything like my friend.

Italian wheat is a different variety than the wheat grown in the US. It's lower in protein, and so lower in gluten. This is probably why the Italian pasta causes you no problems. Personally I would start with a small portion of the bread you want to eat and see how it goes, and carry whatever over the counter medication you might need to control symptoms if it doesn't go well.

I'm lactose-intolerant and find that a cheese has to be VERY well-aged for me to tolerate it in small quantities. Trader Joe's 1000 day Gouda is about right, as are well-aged Parmesan or Pecorino Romano; 18-24 month Cheddar--nope!

Depending on why you need to restrict dairy, however, you might find that avoiding gluten helps you tolerate lactose. My daughter-in-law thought she was lactose intolerant for years, but turned out to be gluten-intolerant instead--once she eliminated gluten she could eat cheese. Part of the problem is that gluten and dairy are a common combination here in the US--pizza, macaroni and cheese, cheese burgers, grilled cheese sandwiches, etc.--so only by eliminating the one, and then trying the other on its own were they able to figure out what the real problem was.

Good luck!