Of course. Low gluten flour can be mixed with medium gluten flour and corn starch in the ratio of 4: 1. Corn starch has no gluten, and the average protein content of low-gluten flour is about 8.5%, so the gluten is weak, and it is often used to make cakes, biscuits, burritos and so on with soft taste and loose tissue. Corn starch is different from low-gluten flour, so the food will taste different.

Low gluten flour, short for low flour, refers to flour with water content of 13.8% and crude protein below 9.5%. Because low-gluten flour has no gluten, the cakes made are particularly soft, bulky and flat. Low-gluten flour is similar to cake flour and pastry flour in daily life, but cake flour contains wheat starch and emulsifier besides low-gluten flour.

Rice cooker cake practice: low-gluten powder sieving. Knock the eggs into a clean and waterless plate and stir well. Add sugar and beat quickly with an egg beater for 5 minutes until the egg paste is 5 times larger. Pour in the sieved low powder. Stir quickly and evenly. Add salad oil and stir well. Pour it into the rice cooker and shake it twice to shake out the bubbles. Turn on the power and press the cooking key, and it will trip in about 40 minutes. Stew for 5 minutes, take it out, pour it on a wire rack, cool it and put it on a plate.

Chocolate cake method: Knock the eggs into a clean oil-free basin, put them in a hot water pot and heat them to about 40℃, add sugar, and beat them with electric egg beater for 6 minutes until the volume expands to 5 times. Sift the low-gluten flour and cocoa powder into the beaten eggs. Stir quickly and evenly, pour in salad oil and mix well. Pour into the rice cooker and sprinkle with raisins. Turn on the power, press the cooking key, trip after 40 minutes, stew for 5 minutes, take it out and put it on the inverted wire rack to cool.