The main difference between low-gluten flour and regular flour is the protein content and gluten. Low gluten flour has a lower gluten content and is suitable for making pastries with a soft and delicate texture, while regular flour has a higher gluten content and is suitable for making food products with a chewier texture such as bread and noodles. Replacing low-gluten flour with plain flour will affect the taste and texture of the pastries.
You can reduce the gluten of ordinary flour by adding corn starch method, which will affect the final finished product results, low gluten flour in addition to low gluten, but also contains special ingredients and ratios, in the baking and cooking process, the need for low gluten flour, it is best to use a special low gluten flour, in order to ensure that the quality of the food and taste.