Low gluten flour is short for low flour, also called cake flour. Low-gluten flour refers to flour with water content of 13.8% and crude protein content of less than 9.5%, which is usually used to make cakes, biscuits, cakes, etc.

Sponge cake is made of low-gluten flour. Because low-gluten flour has no strength, the cakes made are particularly soft, loose and flat. Low-gluten flour is similar to cake powder and pastry powder in daily life.

However, in addition to low-gluten flour, cake powder also contains wheat starch and emulsifier. Low-gluten flour refers to flour with water content 13.8% and crude protein content less than 9.5%, which has the functions of nourishing heart and kidney, clearing heat and quenching thirst.