Using gluten free flour to make soft cakes
I have been making chiffon cakes for the past few years and experimenting with different types of flour. In the UK our flour is quite strong so we do not have low gluten/protein type such as cake flour or bleached white flour (aka hong kong flour)
I have tried making my own cake flour by adding corn flour and self raising flour together but again corn flour does have a high protein level.
Anyway, my main question is if I buy gluten free flour, would this make my chiffon cake super super soft, or does the cake require some type of gluten/protein for structure?
Thank you all