The goal with many pastries seems to be limiting gluten development, by reducing the amount of water (e.g. replacing water with vodka in pie doughs) or reducing the time that the dough is handled to slow gluten development.
Given that rice flour has 0 gluten can I just substitute a quantity of all purpose for rice flour? what percentage should I swap out to achieve flaky pastries? Does rice flour have other effects on the finished product that I need to account for?