Flour in baking, a high gluten flour would be used for bread and a low gluten flour for cakes
So use flours with high protein content such as strong and durum, for breads and pasta. Use plain flour which has a low protein content for baking cakes, pastries and biscuits and also for thickening sauces.
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So back to baking powder for cooking?
I use it all the time even when I’m using self raising flour, its perfect for cakes and makes them much lighter in texture 🙂