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Bread flour is made from hard wheat and contains more protein than the other flours.
When used in a cake recipe, beating creates gluten and yields a tough cake. Cake flour is made from soft wheat and contains more starch and less protein than the harder wheat flours. It has a soft, powdery texture and yields a very tender cake because gluten development is minimal when the batter is beaten. All-purpose flour is in between the two, hence its name. It can make great cakes, cookies, and pies, and it can also be used to make bread.