<<Disclaimer: Verify this information before applying it to your situation.>> Apparently I am the only one that did not know they are different!! Thank you all for responding. Here are a few of the replies, along with some suggestions... *They are different. Use the sweet rice only when the recipe calls for it. I find it in a one pound box like powdered sugar in regular grocery stores,the local asian market. *My favorite flour mixture has sweet rice flour and rice flour. The sweet rice flour adds stickiness to our food so the cookies do not fall apart. DRY FLOUR MIX 2 c brown rice flour 2 c white rice flour 1 1/2 c sweet rice flour 1 1/3 c tapioca starch or flour 2/3 c corn starch 1/2 c rice bran or rice polish 2 tsp xanthan gum Sift together 3 or 4 times and store in canister. Use 1 c of this mixture when recipe calls for 1 c wheat flour. Works very well in cookies, bars, cakes - even rolled out sugar cookies. Jan from ND *Sweet rice is a special kind of rice, and flour made from it is a little different from plain white rice flour, as brown rice flour is yet another kind of rice flour, and also tastes a bit different. I never cooked with sweet rice flour, but I hear it has a smoother texture and better taste than regular white rice flour, which I find gritty, and no longer use except for tempura (makes great crispy tempura!). *sweet rice flour is made from sticky rice. It's more glutinous and, well, sticky. If you can't find it, use something else to increase the stretch in your recipe, like a little xanthan gum, extra egg, egg replacer, some gelatin, some powdered milk... *Sweet rice flour has more thickening power. *sweet rice flour is like rice starch, as opposed to flour. Probably a similar substitute would be cornstarch... *"sweet rice flour" is actually from a different rice than white rice flour. I do know that when I tried to use some it seemed to need A LOT more liquid than would have been the case with regular flour; usually I stick with brown rice flour, and have found that adding two TBS cornstarch per cup (so total comes to one cup) really works nicely, especially using the xanthan gum *Sweet rice flour has a finer grind and comes from Asian sticky rice. Your end product will be a lot less gritty. *Sweet rice flour is the same thing as glutinous rice flour, but not the same thing as white rice flour. Basically, they are all made of rice (and all are white, meaning without the external bran, or rice polish), but from different varieties of rice. Sweet or glutinous rice flour is stickier, it has a more viscous starch component. So usually you wouldn't want to subsitute one for the other, as the texture of your baked goods would be different from what is hoped for. *I use regular rice flour with excellent results in cookies. Montina (available online) is also a nice-tasting flour. It is Indian Rice Grass and is slightly sweet. Expensive, but you don't need much to make a difference. Sweet rice flour (sometimes also called sticky rice flour or glutinous rice flour) is generally generally found in Asian groceries. It's made from sweet or sticky rice, called mochi in Japanese, which is a very short grain rice with a sweet flavor. White rice flour is just ordinary white rice. They have different textures and flavors, and definitely are not interchangeable. The sweet rice flour helps provide some of the elasticity that is otherwise lacking in gf baked goods. *Be careful though, the Mochiko brand carried in supermkts is now nutritionally fortified with a spray of wheat to improve nutritional values. I could not understand why I was getting a gluten reaction from my bread that I had been making for 5 yrs until it was disclosed by the list. * Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *