Yes you can. For every cup of Rice Flour, substitute 1 1/8 cup of All Purpose flour.
Best of luck!
I've been cooking with rice flour for years now, and it makes baked goods more crumbly unless you add a starchy flour like tapioca or arrowroot with it. I say yes, you can use plain flour in rice flour recipes, but you may need to play around with the quantity. Try using a little bit more plain flour than you would rice flour (maybe an extra tablespoon or 2). Hope that helps! Good luck!
No, since rice flour and plain flour have different sets of properties. Mainly, plain flour contains gluten, meaning it can trap airbubbles and hence rise easily. It also means it can easily be shaped and hold it's shape during baking (without spreading everywhere). Rice flour does not contain gluten, meaning it does not trap airbubbles easily so tends not to rise. It is also difficult to shape due to lack of gluten. Rice flour and plain flour also absorb different quantities of liquid, meaning substituting one for the other could result in a dry, brick-like texture. Also, rice flour and wheatflour do taste different.
If you wish to use rice flour, you would be best finding recipes which actually suggest using rice flour rather than attempting to substitute for plain flour.
yes, it would be the same quantities, it basically depends on your preference. Sweet rice flour, however, is not the same.
Yes, but the results will not be the same. Rice flour contains no gluten, so the recipe will not have the characteristic sponginess of wheat flour.
Often you can, yes.
No. Rice flour is made from rice. Plain flour is refined wheat flour. Self rising flour is refined wheat flour with baking powder and salt already in it. Wheat flour has gluten, rice flour does not and cannot be used to substitute for wheat flour.
yes you can they are practically the same but with a different name but has a slight taste difference but not noticeably when used in cooking.
Sapin Sapin is a glutinous rice and coconut dessert, traditionally calling for rice flour. If your recipe calls for all-purpose flour, you can safely substitute equal parts brown or white rice flour.
hole is spelled whole
A good substitute for corn flour if is being used for thickening, is potato starch. You can also use regular flour that has been mixed and cooked with a small amount of butter in a skillet beforehand.
hole is spelled whole
= Cornstarch Substitute = For 1 tablespoon cornstarch, substitute 2 tablespoons all-purpose flour; OR 1 tablespoon potato flour or rice flour; OR 4 teaspoons quick cooking tapioca; OR 2 teaspoons arrowroot.
= Cornstarch Substitute = For 1 tablespoon cornstarch, substitute 2 tablespoons all-purpose flour; OR 1 tablespoon potato flour or rice flour; OR 4 teaspoons quick cooking tapioca; OR 2 teaspoons arrowroot.
You could substitute rice vinegar for cooking sherry. Rice vinegar has a mild, sweet flavor.
Ordinary flour, also known as wheat flour, can't be used as a reliable substitute for rice flour. Wheat flour has different properties. Rice flour takes on the flavor of the food it is prepared with, while wheat flour has a strong flavor of its own. Rice flour does not contain gluten, which acts as a binding agent, and wheat flour does. Wheat flour tends to form clumps of dough when mixed with water, while rice flour tends to form a smooth batter, the consistency of thick paste. If you substitute wheat flour for rice flour in a recipe, the taste, texture, and amounts used will be incorrect and the recipe may fail completely. Corn starch, tapioca starch and potato starch are better substitutes for rice flour.
No you use self rasing flour in cakes
Cornstarch or Corn flour (for thickening): 1 tablespoon = 2 tablespoons all purpose flour or1 tablespoon potato starch or rice starch or flour 1 tablespoon arrowroot 2 tablespoons quick-cooking (instant) tapioca For other uses such as the main flour it's rather tricky I think it's best to only substitute Corn flour if it's for thickening.