Grades 7 - 12, College, Adults
Directed by Maggie Beidelman
DVD Purchase $20
US Release Date: 2014
Copyright Date: 2013
DVD ISBN: 1-94154-513-0
Awards and Festivals
CINE Golden Eagle
Santa Barbara International Film Festival
Mill Valley Film Festival
Thin Line Film Fest
Heartland Film Festival
Sacramento Film & Music Festival
The Trouble with Bread (Home Video Version)|
For Personal Use Only
A gluten intolerant filmmaker's quest for the perfect loaf leads to unexpected discoveries about modern bread.
Michael Pollan (author of "Cooked: A Natural History of Transformation") told the filmmaker, Maggie Beidelman, that her gluten intolerance could all be in her head. She half agreed with him, because the number of Americans buying into the $10.5 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, Ms Beideman 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.
"The Trouble With Bread provides a very engaging approach to a seriously complex and important subject. I believe it will initiate valuable discussions and generate ongoing enquiry for its viewers. The real trouble with bread, as the film reveals, begins when we discover that something so beloved and intrinsic to our being can also be so deeply problematic, both personally and socially."
Peter Reinhart, Instructor of Culinary Arts, Johnson and Wales University, Co-founder, Brother Juniper's Bakery, Author, The Bread Baker's Apprentice and Bread Revolution (forthcoming)
"An engaging film that provides a good introduction to the complex issue of gluten sensitivity and an excellent example of how the industrialization of food can create new problems for human health and nutrition."
Dr. Ellen Mallory, Assistant Professor of Sustainable Agriculture, University of Maine, Co-Director of the Local Bread Wheat Project