Low-Gluten Flour

• Low-gluten flour is used to make tender cakes and cupcakes: It minimizes gluten development, resulting in a light and airy crumb structure, perfect for vanilla cakes, sponge cakes, and other delicate baked goods.
• It's ideal for creating delicate pastries and pie crusts: The reduced gluten content ensures a flaky, melt-in-your-mouth texture, preventing the crust from becoming tough or overly chewy, which is great for tarts, and shortbreads.
• Low-gluten flour is often used in biscuits and scones: Its lower gluten protein prevents excessive toughness, resulting in soft, crumbly biscuits and scones that rise well without becoming dense.
• It can be used in certain types of cookies for a softer bite: Cookies made with this flour, like shortbread or sugar cookies, will have a delicate, almost melt-in-your-mouth texture, compared to the chewier texture from higher gluten content.

• May be easier to digest for individuals with mild gluten sensitivities
• Can be incorporated into gluten-reduced diets for variety
• Often contains a blend of flours, potentially offering a wider range of nutrients compared to all-purpose flour
• Allows for baking and cooking of favorite recipes with lower gluten content
• Supports gut health for some by reducing the amount of gluten consumed

Low-gluten flour should be stored in an airtight container in a cool, dry place, away from direct sunlight and strong odors. Properly stored, it can last for several months. For extended storage, especially in warm or humid climates, consider refrigerating or freezing the flour. Bring the flour to room temperature before using to prevent any changes in the dough's texture or rising.