Stabilized brown rice flour vs. mere brown rice flour

Is there a significant difference in taste and texture between gluten free sandwich bread made with stabilized brown rice flour vs. mere brown rice flour? A friend asked me to do some gluten free baking and I've been using the King Arthur baking mix but I have Bobs Red Mill brown rice flour, potato flour and tapioca flour on hand. I'm wondering if it's worth buying more mix or using the ingredients I have. King Arthur claims the stabilized brown rice flour improves the loafs final texture and taste but is this true? I don't eat bread that often so I really don't know what is good or isn't. I don't need recipes. I just need to know the difference between the flours. Thanks

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