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Here is a summary of the possible uses for the rice flakes I found in the
bulk-food section of the Wild Oats Community market:

One person uses them in cookies and in her home made GF muesli, and says
they do not behave quite like rolled oats so need a bit of getting used
to.

Another uses them in place of rolled oats.  To get the best results in
baking, measure them and then soak them in water for at
least 30 minutes.  Drain as much water as possible, then decrease the
liquid in the recipe a little to compensate for the extra moisture.
subsitute them for rolled oats in a raisin "oatmeal" cookie recipe.

Another said to use them just the way you would rolled
oats or oat flakes.  They do not go as mushy as oats unless you cook them
a long time.  They are great as a breakfast cereal - just boil and then
grate in an apple (peel and all) and throw in some other fruit (sultanas
are great) and serve with honey and milk.  This person advised they should
be stored in the refrigerator.

Finally, one person cautioned about potential cross-contamination from
other bins.