<<Disclaimer: Verify this information before applying it to your situation.>> Christie Priem asked about the differences encountered baking with different brands of rice flour. These differences can be a result of the type of rice milled, type of milling process and how the rice flour was stored from time of milling to time of baking. There are thousands of types of rice grown in the world and many different types grown in the U.S. So the rice flour can have differing amounts of moisture, protein, starch etc. These qualities of rice flour can affect the quality of any baked goods. As to the Arrowhead Mills rice flour in question sometimes its possible to improve the texture by heating the liquid in the recipe to 140-150 degrees and then add the rice flour and stir so the flour will absorb the liquid better. For the long term baking you should try other rice flours. We pay a premium price for rice flour because it a low volume specialty item. Rice flour is usually made from rice grains that have broken during the process of removing the outer husk so it is a byproduct (waste) of the rice industry. There are many interesting facts about rice in the book Rice: Production & Utilization by Bor S. Luh. The different wheat flours sold in stores are carefully blended of different types of wheat to ensure a consistent result when used in baking. Since the important factor in wheat flour is the amount of gluten and since we don't have gluten we need to be looking for other qualities in rice that will improve our baking results. If you have a home mill then you have the advantage of not only being able to mill a supply of fresh flour but you can sample the many different rices sold in whole grain form(both white and brown). The aromatic rices such as basmati or jasmine will give baked goods a wonderful popcorn aroma. Keep baking... Donna Renneke