Glutinous rice flour
I keep seeing post about using rice flour to line one's bannetons. As you may have seen, last night I baked a couple of sourdough loaves. They were good, but I got carried away with the AP flour. I even scraped of quite a bit of the flour before putting them in the oven and they still came out looking like that.
So my question is is glutinous rice flour the same as regular rice flour? I have some on my shelf. Could I use it to line my towels and baskets? Would I come out with something less floury, or am I simply using way too much flour regardless of the type? I have this fear that I'm going to pop a loaf into the oven coated with glutinous rice flour, add steam, and open the oven to discover something coated in a centimeter of nasty, glutinous jelly. Ew.
Any advice would be appreciated.