Actually it doesn't contain flour instead you can make flour from rice.

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None.

Cake flour is mad from soft wheat - a biennial. Bread flour is made from hard wheat - an annual. General purpose flour is a mixture of cake and bread flours.

Graham flour is a whole-kernel flour. Cake flour, bread flour and general purpose flour are made from kernels from which the gem has been removed.

Most other flours aren't made from wheat. Rice flour is made from rice, rye flour is made from rye, corn flour is made from corn. Generally speaking, any grain can be milled in a flour - you may have seen amaranth, spelt, etc., but if it doesn't say otherwise, flour means wheat flour, and most likely general purpose white wheat flour.

The primary difference between cake flour and bread flour is that bread flour contains more protein, and most of that protein is gluten. When you knead dough, the gluten forms a tough structure, and when the yeast produces carbon dioxide, the gluten traps it in the dough. That gives you a lighter, high-rising loaf of bread. With less gluten, the dough remains tender, which is what you probably want for cakes and cookies.

that depends on the rice. different types weigh different amounts.

400kg/m3

About 7.5 cups

All-purpose flour is made from a blend of high-gluten hard wheat and low-gluten soft wheat. It's a fine-textured flour milled from the inner part of the wheat kernel and contains neither the germ (the sprouting part) nor the bran (the outer coating). Cake or pastry flour is a fine-textured, soft-wheat flour with a high starch content. It makes particularly tender cakes and pastries.

its from Asia so they Cook it and eat it and spit it out in to flour

I assume you mean corn flour.

No, corn flour and rice flour have radically different textures, especially after being cooked. If this is not a concern then you might try it.

*note: corn flour in the US is masa harina (powdered corn meal), whereas, in the UK corn flour is corn starch, actually a sugar rather than a grain flour.

Equal amounts flour and butter. For future inquiries, it is spelled roux.

Chaaval ka Atta

for what purpose? Baking? not much. Thickening? cornstarch, adobo, potato starch
You can use flour made from other grains, like corn flower.

In a pavlova, or any baked good, flours are used as thickening agents and can therefore be substituted for one another. Rice flour can be substituted for corn flour and vice versa. All purpose flour can be substituted for rice flour or corn flour as well.

No. If the recipe calls for all purpose flour and you want to use cake flour, add an additional 2 tablespoons cake flour per each cup called for in the recipe. If the recipe calls for cake flour and you want to use all purpose flour, then you do the opposite - use 1 cup all purpose flour minus 2 tablespoons per cup.

But if using all purpose flour when the recipe calls for cake flour, be sure to sift it. Cake flour is lighter and more airy than all purpose flour.

To make the flour, the husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to form rice powder, also known as rice 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.

Sure, just subsitute same amount rice flour for corn flour. You can also use corn startch (aka 'corn flour' in europe) to make a lighter textured short bread - sub 1/4 corn startch for regular flour used.

You might also try using straight Maseca (mexican corn meal) to make the short bread, it comes out very sweet and tender.

Pancakes can be made with a variety of different flours. The most commonly used flour probably is all-purpose white wheat flour, but whole wheat, unbleached white, buckwheat, corn meal and even rye flour can produce very tasty pancakes.

120 gr

put the raw rice in a grinder.....and flour is ready.......or u can make it through traditional way by gringing it in mortar and pestel

Rice flour is made all over the world. Anyone can buy rice and grind it up into flour.

I have had great success with corn flour, millet flour and chick pea flour. I emphisize the word flour because all grains come in many forms for baking you want a flour grind. Some people don't like the taste of chick pea flour but in savory foods and even pancakes it works for me. For baking cookies and bars, usually mine are really healthy with raisens, nuts seeds and coconut, I use a mix of corn and millet just remember you need to add more because they are light. For crackers I use a mix of all with lots of seeds. Rice flour is great but because I can't eat it I have not experienced it much.

Charlotte