Have you ever wondered how the bread in your sandwich gets its wonderfully soft, springy texture? It's not the yeast - although that helps. Nor is it the starch, the fat or the sugar, although they all have a part to play. In fact, it's a unique protein called gluten. Paul Smith, from FG Roberts Foods, has been developing gluten-free bread flour for almost ten years. With the help of Paul and a few of those people he works closely with, the program examines the following: the characteristics and properties of gluten, the causes and symptoms of coeliac disease, the effect of bread ingredients on gluten and the challenge of producing and marketing gluten-free products. This package contains the standard video plus a CD-Rom that is a complete teaching support tool--it includes overheads, digital teacher notes, links to websites, and the ability to preview the video in short segments on your home or school computer. This innovation will make your lesson planning much easier!