Hi folks,
Well, yesterday I tried my experiment with bread made from non GMO Italian flour. Unfortunately I was sick all afternoon after eating 2 slices of the bread. So it remains a mystery why I could eat Spanish and Russian bread and pasta while I was in Europe but can't handle Italian flour. I can find no research on Celiac Disease or flour varieties that would enlighten me. So I am back to a gluten-free diet and trying to recreate my favorite childhood recipes using non-gluten ingredients, which I am managing to do with some success. Thanks everyone for your suggestions.