Low-gluten flour, commonly known as low flour, is used to make cakes and muffins, a kind of discrete soft cakes.

Low-gluten flour can generally be mixed with medium-gluten flour (or ordinary flour) and corn starch at a ratio of 4:1.

It can also be bought in the market, with lighter color than ordinary flour, fine texture and loose texture.

Medium-gluten flour refers to the protein content of 8.0- 10.5%, the color is milky white, between high and low flour, and the body is semi-loose. Medium-gluten flour is mostly used in making Chinese snacks, such as steamed buns, steamed buns and jiaozi.