Oh no, that’s too bad! 😞

This is just my personal experience as someone who bakes a lot, but I’ve noticed that flour from North America often feels quite different from flour in places like France, Italy, Germany, or Japan. The texture, handling, and even the finished bread can be noticeably different.

I’ve also heard some people say they have trouble with bread in one country but seem to tolerate it better elsewhere. I have no idea what the reason is, and everyone’s situation is different, but I always find that interesting.

Either way, I hope you’ve found some good alternatives so you can still enjoy your cheeseburgers. That no-carb burger you made looks delicious too! 😊