Do you use the same amount of rice flour vs plain for gluten free baking?

Rice flour is often used as a substitute for wheat flour in gluten-free baking, but it does not have the same properties as wheat flour and cannot be used in a 1:1 ratio. Rice flour is lighter and absorbs more liquid than wheat flour, so you will typically need to use more rice flour and less liquid when baking gluten-free. A good rule of thumb is to use about 1.25 cups of rice flour for every cup of wheat flour. You may also need to experiment with the amount of liquid in your recipe until you find the right balance.