“The Trouble with Bread” is now available for purchase with Bullfrog Films here.
Michael Pollan (author of “Cooked: A Natural History of Transformation”) told me my gluten intolerance could all be in my head. I half agree with him, because, frankly, the number of Americans buying into the $4.2 billion “gluten-free” industry is disturbing. There is so much more to learn about wheat — and how it has changed in just the last couple of generations — before we completely sign it off.
In this film, I journey from farm to mill to table on a quest for answers about gluten intolerance and a hunt for the perfect loaf, one I can eat without getting sick. Along the way, I make some unexpected discoveries about crucial changes to the wheat itself and how it is processed and fermented. Let’s just say that bread as you know it, is not what you think.
Check out my print story that accompanies the film: “The Trouble with Bread: What I Discovered When I Tried to Get to the Bottom of My Gluten Intolerance”
Maggie Beidelman graduated from the documentary program at the UC Berkeley Graduate School of Journalism (’13), where she made this film. A Bay Area resident and journalist, she has a particular interest in food and business journalism. Visit Maggie’s website at maggiebe.com and contact her at firstname.lastname@example.org.