I set out to make my scabetti recipe tonight. One of the members present is allergic to gluten. Not a big deal I think. Cook them just like regular noodles I think. Now, anyone who has cooked this stuff before already gets it. Since there us one gluten free eater and three regular eaters, I figure cook gluten free, pull them out with removable strainer, then throw in regular noodles. MISTAKE! the gluten free noodles cook down to this wad of stringy things and leave the water white. Off flavor for regular noodles, right? WRONG! I throw the normal noodles into this boiling hot "cream of gluten free soup". Of course, they don't soak up shit. So I change the water on these half cooked noodles and proceed to finish cooking them. By the time the normal noodles finished, (20 minutes later)these gluten free noodles had turned into a liitle cake with the outside appearance of noodles. The thing that blew me away is that the person they were for was used to this. I was appalled at my epic noodle disaster; but apparently they are supposed to do that. I think they should come with a disclaimer for cooks who have never gone gluten free.