This 26-minute documentary investigates the changes to something so basic to humanity, and yet recently, so demonized: bread. As a self-deprecating, gluten-intolerant filmmaker, I journey from farm to mill to table on a hunt for the perfect loaf - one I can eat without getting sick - and a quest for answers about gluten intolerance. Along the way, I learn that the way we grow and mill wheat and ferment bread has changed significantly in the past couple of generations, and that these changes could be making us sick. Let's just say that bread as you know it, is not what you think.