I used brown rice flour for making muffins and followed the same recipe. The recipe worked well with Bob’s brown rice flour and another UK brand’s. But when I used this one, the supposed batter became a dough! I had to add 150% more milk at last.
I experimented again today and took a picture of the normal batter with another brand and the strange dough with this brand. This time I did not add extra milk to the dough and shape it into cookies like. Eatable but of course not crispy as used muffin recipe.
If you want to use this for muffins, please avoid this brand.