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Dear friends,

I recently decided to buy Arrowhead Mills white rice flour instead of Bob's
Red Mill because I called both companies and found Arrowhead Mill's cleaning
processes less likely to contaminate the flour with gluten.  However, I can't
get Arrowhead Mill's flour to bake correctly!  It seems grainier and when I
make my favorite muffins (gotten from the side of the Bob's White Rice
Flour bag) with it, they collapse in the middle. I used the recipe on the side
of the Arrowhead Mills bag to make muffins, but they turned out grainy and
just not as good. My muffins with Bob's flour were fluffy and completely free
of graininess and crumbliness. Has anyone else had similar problems with
different brands of the same kind of flour?  Do any of you know whether Bob's
maybe had a non-listed ingredient which made it easier to bake with?  Or could
it really just be the difference in milling practices and resulting texture
difference?

Any thoughts or advice?

-Christie in Chandler, AZ