Cake – Any other flour which can be used to replace Maida flour for chewy cakes

cakeflour

From: http://en.wikipedia.org/wiki/Maida_flour

Maida has been linked with diabetes[10] and known to cause blood sugar imbalances, have negative influence on Insulin.[1] Consuming maida makes people become prone to kidney stone and heart disease.[11] Maida contains anti-nutrients which can affect the digestive process.

and

maida is popular in a white color, bleached with benzoyl peroxide,

It is not easy to find special cake flour where I live. Wheat flour contains gluten which will result in hard cakes.

Now, considering the fact that I won't mind a bit chewy cakes, what other flours other than Wheat have lowest gluten which can be used to make a bit chewy cakes?

UPDATE

I just saw a muffin in market whose ingredients contained "corn flour". That muffin was not extremely soft, it was just a bit chewy. So, corn flour can be used instead of maida? What else?

Best Answer

Flour labeled as Cake flour usually is weak flour: low W value, or less formally "low protein" or "fewer gluten". This is somehow weird, as some cakes will require weak flour, whether others nedd strong flour (for yeasted dough cakes, if they add lots of fat/oil to the dough, if they add lots of sugar, pieces of fruits/nuts, etc).

I specifically don't know whether Maida is strong or weak flour, despite this answer and it's comments.

Wheat plants has been selected for several milleniums to get more productive varieties, and, yes, grains that give stronger flour.

Substitutes as weak flour

Trying to get flour from a more "primitive" variety of wheat, such as spelt, emmer or einkorn. These are expensive where I live, and usually sold as bio, but maybe spelt is easily found in India. As they have not been so "genetically selected", they still have less gluten than today's "normal" flour. They also tend to have more and better taste than "normal" flour.

Another flour with low gluten content is rye. It has a different taste than wheat, but I thing it fits really well with cakes. This grain grows better in colder climates, so I'm not very sure how hard will it be to get it where you live.

Other flours, as rice or corn / maize have no gluten. It means gas bubbles won't be trapped in, and will result in a much too dense crumb. You might search some gluten-free bread tricks to solve this.

Substitutes as strong flour

Any bread flour will probably work. Maybe it won't rise as much and you'll get a crumb with a denser consistency, more similar to a "chewing gum" than a "soft cake". But if you are ok with this, you can go on.


Note(Thank to @Anisha for the suggestion): Notice that different flours have different absorption, so some readjustment on hydration should probably be made to the original recipe.