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
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.
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.
Yes. it may taste a little different but barely
Yes you can , However the taste will not be as good. Better stick to Gram Flour
the best flour to use would be all-purpose flour.
Yes you can, but be careful about upsetting the chemistry of the recipe.
Teff can be used as a substitute for wheat. If you are making injera bread but teff flour is not available, you can use wheat flour, rice flour, or barley flour.
No. Flour is finely ground. Regular rice is hard pieces. Completely different texture. Now if you smashed cooked rice into a paste, were able to mix this smoothly with the other ingredients, and compensated exactly for the extra liquid in the cooked rice.... well, experiment.