Did you know that in the U.S., the 'gluten-free' industry is worth a staggering $10.5 billion? There is so much more to learn about wheat, and how it has changed in just the last couple of generations.
In this film, Ms Beidelman journeys from farm to mill to table, on a quest for answers about gluten intolerance and a hunt for the perfect loaf, one she can eat without getting sick. Along the way, she makes 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.
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