Originally Posted by bakelover
Can I replace low-gluten flour with gluten-free flour in baking? Itís very hard to find low-gluten flour in Australia.
could be a bit iffy - may work okay in recipes that don't "rise" much.
"gluten free" is most often a dietary restriction and baking totally gluten free is challenging.
"common names" may be at the root of the issue - generalizing, flours are "hard" i.e. higher gluten content
"soft" i.e. lower gluten content
"general guidelines" - each brand may differ
Protein content aka "gluten"
5-8% Cake Flour
8-10% Pastry Flour
10-11.5% All-Purpose Flour
11-13% Bread Flour
14% and up High-Gluten Flour
and of course there's the English to English issue:
In Britain, many flours go by names different than those from America. Some American flours and British equivalents include:
* Cake and pastry flour = soft flour
* All-purpose flour = plain flour
* Bread flour = strong flour, hard flour
* Self-rising flour = self-raising flour
* Whole-wheat flour = wholemeal flour