Hello MK! Cake flour will work very well in a lot of things that don't need a super strong gluten structure. Things like quick breads and muffins, pancakes and waffles, cookies, etc. I always use it in my cornbread and it makes it wonderfully soft. You can use it in yeast bread too, but I'd recommend combining it with another flour like all-purpose or bread flour and only using cake flour for about 25% of the flour in the recipe. 

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