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Yes, I use a lot of rice flour in place of wheat flour, but it doesn't behave the same way when you expect your dough to rise. With steam buns, it would yield a very different end product. More like a rice dumpling, which is another Dim Sum item I like.
Rice flour works VERY well for thickening gravies and sauces. It is much easier to use than wheat flour because it doesn't clump as much. I can even just sprinkle a bit more in a gravy as I stir it, and it blends completely without lumps. I can't taste the difference between rice flour and wheat flour in any kind of savory gravy or sauce, but it is more expensive than wheat flour.
