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     Query - is there any use in baking for glutinous (please forgive
     the spelling it's not on my spell checker) rice flour?

     While preparing my son's favorite bread last night, I discovered
     that I was shy about 1.25 cups of rice flour for the recipe, so I
     "punted" and added an equivalent amount of glutinous rice flour.

     The result this morning from the bread machine was poor - the
     loaf collapsed and got all wrinkly like a shar-pei dog and was
     gooey inside.

     I know the basic difference between the two flours, but now
     wonder if there is any practical use for the glutinous rice flour
     in baking, versus use for sauces, etc.

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     Rockville, MD USA