There's no gluten in flour. There's only the potential for gluten.

I'm allergic to gluten.

I'm allergic to gluten.

This food is gluten free.

We have to develop the gluten.

Inside, the proteins this gluten coagulates.

It's two breeding cycles for maize.

Like everyone else, we grew maize.

Ethiopian maize farmers produced two years of bumper harvest.

led to an 80 percent collapse in maize prices in the country.

The farmers get three to four times the yields that they would with maize.

In Ethiopia, for example, the variation in maize prices from year to year is as much as 50 percent annually.

The next three biscuits are the foods that we decide to feed to livestock, the maize, the wheat and the soya.

By 2030, if the maize, or corn, varieties, which is the dominant crop 50 percent of the nutrition in Southern Africa are still in the field in 2030, we'll have a 30 percent decrease in production of maize because of the climate change already in 2030.

But when they get hydrated and they bond to each other, they create a stronger molecule, a stronger protein we call gluten.

Ethiopia's agricultural market is 30 percent higher than South Africa's grain production, and, in fact, Ethiopia is the second largest maize producer in Africa.

I don't say let's go back to the Copper Canyons and live on corn and maize, which is the Tarahumara's preferred diet, but maybe there's somewhere in between.

When it gets to about 160 degrees, the proteins all line up and they create structure, the gluten structure what ultimately we will call the crumb of the bread.

And so we, in the mixing process, have to develop the gluten, we have to activate the leaven or the yeast, and we have to essentially distribute all the ingredients evenly.

They are difficult to diagnose and in particular, sensivity to gluten, the protein in wheat, rye and barley, and to dairy, the protein, the casein protein in dairy, is associated with a wide variety of health problems, including, but not limited to eczema, asthma, allergies, infertility, irritable bowel, fibromyalgia, chronic fatigue, arthritis, chronic headache, neurological problems and behavior problems.

If you include not just the food that ends up in shops and restaurants, but also the food that people feed to livestock, the maize, the soy, the wheat, that humans could eat but choose to fatten livestock instead to produce increasing amounts of meat and dairy products, what you find is that most rich countries have between three and four times the amount of food that their population needs to feed itself.