The Trouble with Bread

Gr 7 Up—Beautifully shot, this informative work chronicles filmmaker Maggie Beidelman's journey to understand her gluten intolerance and the burgeoning gluten-free market. After spending time in France, where bread was a large, enjoyable part of her diet, Beidelman returned to the United States and began to experience discomfort and pain after she ate bread. She investigates the difference between how the United States and France process wheat and make bread and found that in order to increase production, the type of wheat grown in this country has been bred for high yields. In addition, the processing removes the germ and bran from wheat that act as digestive aids, and the resulting product is much less digestible than the bread of earlier generations. Quick yeasts that shorten rising time also contribute to making the bread that we generally encounter troublesome for many consumers, although increasing gluten content makes for more attractive, porous breads. Interviews with home bakers, growers, and an old-fashioned baker enlighten viewers. Beidelman's theory that these purer alternatives don't pose problems for her is confirmed. The challenges of educating consumers who often choose cheaper over better foods and the misunderstanding of labeling are also featured. Beidelman devotes time to the problems presented by tight budgets and the preference for white, highly processed products. She allows viewers to draw their own conclusions from the facts she presents. This is a slick, high-quality production that is as engaging as it is informative.—Constance Dickerson, Cleveland Heights-University Heights Public Library, OH