This actually makes sense, when you stop and think about it! All rice is not equal when ground into flour. I'd never even considered this before, but back when I used wheat I knew that different wheats ground into flours that were good for different things - semolina for pasta, soft spring wheat for baked goods, ...
Last week I ran out of jasmine rice, so I ground up some white basmati I had. Then disaster struck! I made chapatis - they fell apart. Pancakes, muffins - same crumbling texture. Basmati apparently does not make good flour! Just to experiment, I ground Trader Joe's white jasmine rice, the white jasmine I get from a local Asian market, and Lundberg's white jasmine. The flour from the Lundberg's rice made the best baked products. So ... I recommend grinding rice flour from Lundberg's white jasmine for baked goods. I haven't tried rice flour pasta, but when I do, I'll experiment with several different types of rice.
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