1. Medium-gluten flour+starch: Mix medium-gluten flour and starch according to the ratio of 4: 1, pour them into a basin and stir them evenly. After mixing, they will become low-gluten flour. It can be reopened by grabbing a handful of flour and then loosening it. It is easier to form dough with low-gluten flour.

2. Dry steaming: spread the steaming cloth on the steamer, then spread the flour in the steamer, cover the flour with another steaming cloth, cover it with an oil-absorbing paper, steam for 3 minutes, and then take it out to dry.

3. Stir-frying and baking: You can also directly pour the flour into the pot to stir-fry or bake in the microwave oven, so that the flour will completely lose its gluten. But in this process, we should pay attention to the time, and it will take 3-5 minutes.

precautions for purchasing low-gluten flour

1. When purchasing low-gluten flour, you should first look at the color of the flour. The high-quality flour is white or yellowish, and the inferior flour is grayish white or dark yellow.

2. Secondly, you can smell the smell. High-quality flour has no taste, while inferior flour has a musty smell or sour taste.

3. High-quality flour feels fine powder, while inferior flour feels grainy.

what are the above references? Baidu encyclopedia-low gluten flour