I live in South Africa where we have limited choices of flours. We either have cake wheat flour, white bread flour, brown bread flour, or self-raising flour. We used to have cake flour on the shelf, but not anymore. All I can make for a savory cracker is to use the cake wheat flour which I believe has very high protein level. I cannot make crackers as crispy as when I used cake flour. So I experimented by mixing the cake wheat flour with corn flour. I've established the right proportion, but cannot achieve the same result. Any advise?

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