Can be replaced.

Wheat flour can replace low-gluten flour. Wheat flour includes whole wheat flour and ordinary flour. Medium-gluten flour and high-gluten flour can replace low-gluten flour. All-purpose flour and high-gluten flour have higher protein content and better gluten strength, providing the dough with better toughness and elasticity. Although the gluten strength of low-gluten flour is not exactly the same as that of low-gluten flour, wheat flour is used instead of low-gluten flour in most baking recipes, especially for foods that do not require too much gluten, such as biscuits, cakes, etc.