In 2013, Brian Rudolph started experimenting with chickpeas, wanting to satisfy his love of pasta in a much healthier way.

Chickpeas are full of fiber and protein, but chickpea pasta, however, is gluten-free, and celiacs have always lacked quality options. Once Rudolph dialed in his recipe for chickpea flour, he and his brother Scott launched Banza, taking the pasta-loving world by storm. According to Banza, it is now the top-selling better-for-you pasta and the fifth-largest overall pasta brand.

Banza is branching out from the humble chickpea with a new line of pastas made with brown rice, as some gluten-free eaters prefer its taste and texture when used for pasta. Banza’s brown rice pasta is still made with chickpeas, though it is the first time the brand has branched out and used other gluten-free base ingredients.