Low-gluten flour is short for low flour, also called cake flour, and is called thin flour in Japanese. Low-gluten flour refers to flour with water content 13.8 and coarse protein below 8.5.

Ordinary flour, the most common flour, has a protein content of 9.5- 1 1.5, which is actually the former special flour, and now it is called medium gluten flour in the industry.

2. Different uses

Low-gluten flour is usually used in cakes, biscuits, cakes and pastries, pastry and so on.

Ordinary flour is used to make most Chinese snacks such as steamed bread, steamed stuffed bun, jiaozi, pancakes, noodles and dough twists.

Classified production

If you can't find low-gluten flour, you can use all-purpose flour (don't use jiaozi flour, which has a lot of gluten) and corn starch in a ratio of 4:1. If you want to lower the gluten, you can add some corn starch.

If there is only whole wheat, it can be blended with high-gluten flour and corn starch at the ratio of1:1,or steamed in a steamer. In baking, low-gluten flour is generally suitable for making biscuits, cakes and snapper roast.