Cake flour typically refers to refined wheat flours that have been enriched and bleached. Cake flour is low in gluten and suitable for baking applications that require a lighter crumb and softer product. Cake flour may also be referred to as cake and pastry flour, or simply pastry flour, though pastry flour typically has a somewhat higher gluten content. See: Wheat, Wheat flour enrichment, Wheat flour bleaching
Wheat flour is unsuitable for individuals sensitive to gluten.
Wheat flour, soft; Wheat flour, pastry