Low-gluten flour for Qifeng cake can be replaced by high-gluten flour and corn starch, or medium-gluten flour can be used directly. \ x0d \ x0d \ low-gluten flour: \ x0d \ x0d \ low-gluten flour (cake flour) has an average protein content of about 8.5%, so it is weak in gluten, and is often used to make cakes, biscuits and rolls with soft taste and loose texture. \x0d\ If you can't find low-gluten flour, you can use all-purpose flour (never use "jiaozi flour", which has a lot of gluten) and corn starch in a ratio of 4:1. If you want to lower the gluten, you can add some corn starch. \x0d\\x0d\ If there is only whole wheat, it can be blended with high-gluten flour and corn starch at the ratio of1:1,or it can be heated in the microwave oven for 2-3 minutes to reduce the gluten and then blended with starch to make low-gluten flour. \x0d\\x0d\ In baking, low-gluten flour is generally suitable for making biscuits, cakes and snapper roast.