Of all the wheat flours, cake flour has the lowest protein content (five to eight percent) and is milled to a very fine texture. This means less gluten and less structure—and, thus, tender and ...
Combining gluten-free flours, starches and binding agents will improve elasticity and structure, Fiesel said, and incorporating fats or oils may help enhance the pliability and mouthfeel of flour ...
It’s used as a thickening agent and gluten-free flour. There are also some potential health benefits are associated with its starch content. While research is limited, it may aid in weight loss ...