Authors: Renata Puppin Zandonadi, PhD; Raquel Braz Assuncao Botelho, PhD; Lenora Gandolfi, PhD; Janini Selva Ginani, MSc; Flavio Martins Montenegro, MSc; Riccardo Pratesi, PhD. Presentation: Raquel Braz Assuncao Botelho, PhD, nutritionist and professor at the University of Brasilia, discusses how she and her colleagues have developed and tested a gluten-free pasta made from green banana flour. This pasta alternative was well accepted and could provide a tasty and healthful alternative for people with celiac disease and contribute to a more diverse diet. July 2012 (Vol. 112, Issue 7, Pages 1068-1072, DOI: 10.1016/j.jand.2012.04.002).