Originally Posted by Shaheen
What proportions should I follow? how much cornstarch should be added to plain flour? I don't think I'll get the vital gluten here though
Here are some subs. I see where you are now and you probably can't get the gluten--although your flour may already be a higher protein than ours here in the US. Indian cooks make nan which is certainly nice and chewy.
You can use all purpose flour. Your bread (totally depending on the recipe) may not be as "pully", but I have only used bread flour in very recent years, having used regular flour for MANY MANY years before that.
cake flour = soft-wheat flour Equivalents:
4 1/2 cups cake flour = 1 pound Includes: self-rising cake flour
These substitutions will perform better if you also do this: (1) Mix the batter as little as possible. (2) Separate eggs, beat the whites, and fold them into the batter Substitutes:
pastry flour (This has more protein than cake flour but less than all-purpose flour. Cakes made with pastry flour tend to be a bit less delicate and crumbly.) OR all purpose flour (Substitute 7/8 cup all-purpose flour for each cup of cake flour and add 2 tablespoons of cornstarch for every 7/8 cup all-purpose flour used. Cakes made with all purpose flour tend to be less delicate and crumbly.)