The average protein content of high-gluten flour is 13.5%, and usually the protein content is above 1 1.5%, so it can be called high-gluten flour.

cake flour

The average content of protein is about 8.5%, so gluten is weak, and it is mostly used to make soft cakes such as cakes.

If you can't find low-gluten flour, you can use 80% medium-gluten flour and 20% corn starch (see the picture below).

Supplement protein.