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| Look at the ingredients...I'm sure you will find yeast, sugar, palm oil and other non-healthy items mixed-in with the flour... I would seriously stick with normal flour or zopfmehl...look at the nutritional information. Gluten amounts are usually relative to the protein amount (Eiweiss in German)...Cake flour is usually around 6-8%...white flours here are around 10% and zopfmehl is usually between 11-12%...I've had a lot of success baking with either one...especially if adding 1-2 spoons of corn starch...
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Thanks Jack. And the Epifin has no ingredient information on it, so I'll just use regular flour and corn starch.