rice flour/all purpose flour

It's for dog treats. Dogs are actually wheat intolerant. Not sure if that's considered celiac disease if we're speaking of dogs. But a hard product wouldn't be bad in this case. I'll look elsewhere. Thank you.

If you're looking to remove AP flour and substitute with a gluten-free alternative, you will -- unfortunately -- need a flour mix that includes more than just brown rice flour (swapping AP wheat flour with rice flour only will yield a flat, hard, mess). If you are doing this as a "one-off" (i.e., to accomodate a visitor who is gluten-intolerant) I'd recommend one of the gluten-free AP flour mixes (King Arthur; Bob's Red Mill; or Cup-4-Cup -- the last one is really pricey) that are available in many supermarkets. If your substitution is for a savory recipe, either will work fine; if for a sweet and delicate recipe, I'd recommend the King Arthur only because Bob's uses some bean flours in their mix and that can cause more delicate products to have a slightly "beany" off-taste. If you're doing it for your own health, I'd recommend Googling and reading some really good blogs on the subject like Gluten-Free Girl and the Chef; Art of Gluten-Free Baking; Gluten-Free Goddess; or Gluten-Free on a Shoestring. All have great recipes that are GF, as well as advice for developing your own GF flour mix.

Here's what I found with Google, but I haven't tried this. http://forum.lowcarber.org/archive/index.php/t-214051.html
I tend not to mess a recipe for baked goods. All those ingredients were added for a specific reason. If you need to use rice flour, try finding recipe specifically designed for rice flour.

Yes. I need a good sub out for each. Or if it's the same I need that.

Are you trying to substitute all the wheat flour (AP & WW) with the rice flour?