Can you substitute rice flour for hole wheat flour?

* Gluten: Whole wheat flour has gluten, a protein that gives bread and other baked goods their structure and chewiness. Rice flour is gluten-free.

* Texture: Rice flour is much finer and less absorbent than whole wheat flour. This means baked goods made with rice flour will be:

* Denser: They won't rise as much.

* More crumbly: They won't have the same chewy texture.

* Less flavorful: Rice flour has a mild flavor compared to the nutty, earthy flavor of whole wheat.

What to do instead:

* Use a gluten-free flour blend: Many commercially available gluten-free flour blends are formulated to mimic the properties of wheat flour, including some gluten development.

* Combine rice flour with other flours: You can sometimes achieve a better result by combining rice flour with other gluten-free flours like tapioca starch, almond flour, or potato starch.

* Adjust the recipe: Recipes for gluten-free baking often require different ratios of ingredients and techniques.

* Choose recipes specifically designed for rice flour: There are many recipes that call for rice flour specifically, like mochi, rice cakes, or certain Asian desserts.

In short, while it's possible to use rice flour in place of whole wheat flour, it's unlikely to yield the same results. It's better to adapt your recipe or choose a recipe specifically designed for rice flour.