The reason why you can eat bread in France but not in America is because France and Europe often use more soft wheat, especially in France and Italy.
Bread in France is made using different flour types, baking methods and even stricter regulations on food.
Many people that suffer from bloating and digestive issues when eating American bread can eat French bread or European French bread without any of these digestive issues or bloating.
In France, the classic baguette de tradition francaise is also strictly protected by law.
And by government decree, it can also only contain 4 ingredients, which include water, wheat flour, salt and yeast and sourdough.
And the bread in France is almost always made fresh everyday without any additives, stabilizers or dough conditioners, which can also be hard to digest.
American commercial bread also relies on ultra processing and additives like preservatives and dough conditioners to help extend the shelf life of the bread.
Commercial bread in America is often made with ingredients like potassium bromate, which is a dough strengthener, but the ingredients like potassium bromate is also banned in Europe as a result of health concerns.
Also the majority of the wheat that is grown in the United States is also hard wheat, which has a higher protein and gluten concentration.
But in Europe, a large portion of the wheat grown is soft wheat, which also naturally contains less protein and gluten.
Also French bakeries, often also rely on slow, natural fermentation, like sourdough or long rise yeast.
The long fermentation process for French bread products breaks down the complex carbohydrates and proteins like gluten and FODMAPs, which makes the bread much easier for the body to digest easier.
Although if you have celiac disease, French bread still contains gluten and is not considered safe to consume and can still hurt your stomach.