The very first GF pasta I found years ago was made with corn. I boiled it and it completely dissolved in the water. It has been a long road to get it right, but this Tinkyada Brown Rice Pasta, WITH RICE BRAN, got it right first and has not been superseded. I remember weird textures, tastes, smells, flavors, stickiness, etc. I don’t know what they do to this formula to make it so much like wheat pasta in texture and flavor, maybe it’s the rice bran, but it is right on. It is hard to tell the difference from the real thing. When you want a substitute for real wheat pasta, without gluten, this is the one. It is my favorite wheat pasta substitute, and my worst fear is that they are going to stop making it. Spirals are great for holding lots of tomato sauce, elbows are great for mac & cheese, other spaghetti shapes are good for any sauce. As always, compare oz/ pack x packs per case x number of cases divided by the price.