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.
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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.
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.
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, in fact, rice is often used as a substitute for wheat. For example, gluten free flour is typically rice flour. Brown rice is also gluten free as well.
Wheat flour and rice flour have many differences other than their derivation from different grains.Rice flour is from rice,wheat flour is from wheat. They contain different nutrients and have different textures. Rice flour does not have gluten. The higher protein and gluten content make wheat flours elastic.
no, wheat bran is an additive that can be ADDED to products as where wheat flour IS the product
Usually you can, yes.
Rice flour is not at all similar to any kind of wheat-based flour. Rice flour contains no gluten, which makes it unsuitable for most general baking. It is the gluten in wheat flour that is used to trap bubbles of C02 during baking, resulting in light baked goods. No gluten in rice flour means that the C02 escapes, resulting in unrisen and hard baked goods. This is the primary reason why rice flour is a terrible substitute for wheat flours. Also, rice flour has a different density and different absorbency, when compared to wheat flours. This means that the same weights of wheat and rice flour, when compared, will give different volumes of flour. They also require different amounts of liquids when used in baking. Rice flour is best only used in recipes that specify rice flour (for the above reasons). These recipes can usually be found in "gluten free" cookbooks.