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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