My sister-in-law, Michell is a professional chef. She has been on gluten-free and 80% vegetarian diet for a while since she was diagnosed as a gluten intolerance level 5, which means a piece of bread would not kill her but gives her stomachache. I’m glad that she found out about it now than later. And I’m a beneficiary of this outcome because now she cooks fabulous gluten free almost vegan feast for her family and friends. The pasta she used for me was gluten free but included eggs, and tasted very good, cooked at al dente.