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Can someone tell me the difference, particularly in appearance,
between regular white rice flour and glutinous white rice flour?
I recently bought white rice flour that was not labelled glutenous
but appears quite different, is whiter and looks/feels starchier in
appearance/to the touch.  I made a cake with it (and tapioca starch)
that turned out very grainy (even though I soaked it in the liquid)
and had an unpleasant taste.  Does glutenous rice flour look like
cornstarch?  This one did.  Thank you for your help. I will summarize.

Teresa
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Ottawa, Ontario, Canada