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    What is the difference between rice flour and all-purpose flour?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the difference between rice flour and all-purpose flour?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the difference between rice flour and all-purpose flour?),it will help you,my kids.

I have a recipe for a cheesecake crust that calls for 1 1/4 cups all-purpose flour and 1/4 cup of rice flour. May I just use a-p flour for rice flour?? What will the difference be????

Answers:
Yes, tho it may not be quite as flaky.

Rice flour is "fluffier" than all purpose. The general rule for substituting all purpose for such flours is to reduce the substituted all purpose by 1/8. In this case, it works out to 1/2 tablespoon or 1 1/2 teaspoons. I doubt you'll know the difference.

Other Answers:
rice flour is made of rice and is lighter and clearer than all-purpose flour whice is made of wheat.

um....the rice flour probably has a different consistency, and a higher or lower probability of forming gluten. All purpose flour is your general, run-of-the-mill flour (no pun intended). It has a decent gluten content, and is very versatile. all purpose flour is made from wheat!

Depending on your taste, you may actually prefer to use only the all-purpose flour, which is made from wheat. Rice flour will make the crust chewier but may add a certain grittiness. On the other hand, your crust may end up more crumbly without the gelatinous quality of the rice flour. You may also have to experiment a little with the moisture content. I think it will taste okay either way. Baking and cooking always involve a certain amount of experimentation!

Follow the recipe to the letter. Unless there is a proper substitution included with the recipe, do exactly what it says.

If anyone followed eehco advice to "follow the recipe to the letter" we would never ever discover any new recipes!

You can use 100% all purpose wheat flour, but you might want to add a pinch of baking soda.

Bon appetit! Rice flour is really fine and gluten free, so I imagine that recipe's trying to get you to make a very tender, easy-to-break crust. I'd try subbing cornstarch.



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