Features: It is made from wheat and has low protein content (about 6-9%), so it’s gluten is weak.
Mostly used to make cakes, cupcakes and bakery products with fine and soft textures.
If you can’t find low-gluten flour, you can replace it by mixing plain flour and cornstarch in a 4: 1 ratio. For example, 400g plain flour + 100g cornstarch. Or directly replace it with superfine flour.
It must be sieved before use, otherwise it is easy to agglomerate.