My favorite flour to work with is white rice flour. It's made from finely ground rice and that should give you a clue as to how it behaves if you cook with it. If you overcook rice it becomes gluey and sticky. In the world of cooking, I personally believe white rice is and should remain banned. But for your baking, white rice will lift and aerate your baked goods because of its light, powdery texture. The shelf life of white rice flour that is stored in a dry area tightly closed is up to 2 years making it a great staple for your baking.
Where can you use it? Definitely not by itself that's for sure. In all your baking recipes, your baking percentage of white rice should not be more than 50%. More than that will give you a possibly chewy and gummy product. Luckily you can pair white rice with almost any flour that is a heavier grain (millet, buckwheat, sorghum, etc). White rice flour is similar to your pastry or XOXO baking flour so it would work best in cakes, cupcakes and muffins.