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You didn't dry the flour properly. This method does make fairly fine flour but there is also a fair amount of moisture to deal with. I no longer employ this method. I now own a Country Living Grain Mill. I simply pre-grind a pound at a time in the blender and then run it through my mill. No moisture is added and the shelf life is just as long as whatever the label on the rice I buy says.To remedy your problem: Warm oven to the lowest temperature setting. Place flour in an aluminum pan. Place in oven and at 10-15 minute intervals stir the rice flour. Continue until no steam (or very minimal steam) is noted. Run through a sieve and place in whatever container you like. For good measure you can add your food grade desiccant of choice.