I've always wondered why cake mix directions call for beating the batter for several minutes, yet the cakes are never tough. Is it simply because the flour they contain is super low in gluten?? Thanks :) Exactly so. Cake flour is super low in protein, about 7% in most cases. Frank @ KAF. Also, it has to do with the flour in cake mixes being bleached; there's usually more sugar in a boxed cake mix, which helps tenderize the cake; and the dry ingredients are often pre-blended with fat, which also helps keep gluten from becoming tough. PJH

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