Thank you both.
White rice flour (which I also have) and sweet rice flour (idem) can be used to make steamed buns and noodles and stuff, which is more of what we eat. Brown rice flour.... it seems to be GF baking, mostly cookies.
I bought all the flourz and weird grainz when I first started learning about FODMAPS and GF baking and thought I would be making a lot of things. As it turned out, I pretty much just stopped eating baked stuff as often, which worked just as well.
I did read that it is a good candidate to thicken stews and gravies, and I will be using some for that (I generally would use white rice flour, chickpea flour, amaranth flour, etc etc for that, and only do it about once a month, but little by little, right? LOL).
Thanks again. If I make any wonderful discoveries I will report back. It does seem like a delightful thing to toss veggies, potatoes, sweet potatoes, etc in before roasting to give things a nice crunch.