<<Disclaimer: Verify this information before applying it to your situation.>> Two days ago, I tried to make a (previously tried) "converted" chocolate cake recipe. The batter was so thick and sticky that, 2 mixers and 3 sets of beaters later, the batter ended up in the garbage. Yesterday, I realized that a previously untried package of sweet rice flour had gotten mixed up with the "regular" rice flour, when the canister had been refilled. Has anyone ever worked with sweet rice flour? Is it supposed to make things sticky like that? Any answers to shed light on this mystery would be appreciated. Susan