For eaters with gluten restrictions, the company offers Chickpea and Red Lentil pasta selections that forgo wheat flour entirely in favor of a formula that's solely legume-based.

In a May 9 press release, the Woodbridge-based, better-for-you brand announced its first line of high-quality, gluten-free flour blends.

Generally, bread flour has 1-2% less protein than high-gluten flour. It provides an excellent structure to nearly any bread and a nice crust.