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Thank you so much for all of your responses -- even due to the basic
nature of the question!  I received 100% reassurance that the name
glutinous simply refers to the stickiness of the rice and that it is
another namer for "sweet rice" often found in asian grocery stores.
Many people suggested that it was great for baking desserts and cookies,
etc. and it was suggested that you substitue half of the flour required
with sweet rice and use a mixture of flour for the other half.  It was
indicated that it makes baking creations lighter and more moist.

Thanks again. =)
Enid