[kazinator]

Italian flour has gluten. Gluten is the stuff that makes the dough rubbery so you can stretch it out with your fists. Pizza flour has less gluten than some other kinds, so that the elasticity is lower, which lets it be stretched flatter with greater ease, with a less of a tendency to shrink back. But the gluten is there, nevertheless. Without this gooey protein, it would probably tear and fall apart. (Imagine trying to roll out a pizza crust made out of nothing but starch and water.)

[alistairSH]

I'm not sure why people have down-voted this response. All wheat flour contains gluten. Gluten does provide much of the texture to baked goods (try some gluten free bread - it's mouth-feel isn't the same).

That isn't to say different varieties of wheat or flour might cause different reactions in people. But that isn't the gluten; it's something else.

[PopeOfNope]

You missed the point. The gluten isn't what was causing my problems. It was whatever monkey business american companies do when processing their wheat. I don't know if it's the iron enrichment, the bleaching or the GMO stock, but I can tell you this: something is rotten with american wheat and it isn't the gluten.

[mattzito]

I think GP is saying that in his case the iron supplementation in U.S. Flour was the cause of his problem.