Hey, so I have to cook for a lot of people tomorrow and I wanted to start the pasta tonight and shock it so I wouldn't have to spend a lot of time trying to get it done tomorrow. However, it is gluten free pasta, because we do have someone that has a big allergy. Is it a big deal if I shock gluten free pasta, or does it really make no difference? I'm sure I have nothing to worry about, but I want to be sure. Please let me know ASAP!