I started having some symptoms suggestive of gluten intolerance as I grew older and finally discovered by accident it seems more to be something going on with conventionally grown US grown wheat. I ate white bread (yuck) for two years because whole wheat bothered me (Franz and Oroweat brands) until I happened to pick up some organic Dave's Killer Bread on sale. I seem to be fine with that and Italian made imported pasta.

I don't know what is going on, I have read they can drench the wheat with Roundup to dry it for harvest and that one of the dough conditioners can be toxic, I don't know if either is true or really the problem or if it could be something else but I think something is going on. I doubt it is a placebo effect because I stumbled on organic by accident and did not expect to tolerate it either.

If you don't have Dave's in our area you could try some other local brand of organic bread.