1: Cake Flour: All you need are two ingredients from the pantry — all-purpose flour and cornstarch. Here’s how to do it – Take one level cup of AP flour, remove two tablespoons, and then add two tablespoons of cornstarch back in. Be sure to sift the flour to distribute the cornstarch well before using it in your cake batter. cake flour is basically ap flour but you just need to add cornstarch to it to make it cake flour.
2: Wheat flour: 12% to 14% gluten content, wheat flour like its name is made from wheat.Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called “soft” or “weak” if gluten content is low, and are called “hard” or “strong” if they have high gluten content.One of the primary reasons for the popularity of wheat flour is due to its gluten forming capacity when the flour is mixed with liquid. Gluten is the substance that provides dough with elasticity and the ability to stretch as the leavening agent produces carbon dioxide gas, which enables the dough to rise effectively.
3: Rye “(Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related tobarley (genus Hordeum) and wheat (Triticum). Rye grain is used for flour, ryebread, rye beer, crisp bread, some whiskeys, some vodkas, and animal fodder. ” in rye flour we do not see it as much it is more a European thing.