1.   Cake flour, which is milled from a soft wheat, has a finer texture and a lower gluten content.

2.   Buckwheat flour has a low gluten content, so it makes much thinner and more delicate mixture than, say, an American pancake batter.

3.   Generally, traditional quick-leavened soda bread suffers from a dry texture, owing to the low gluten content in Irish flour.

4.   It was harder to grind, but its higher gluten content made it terrific for bread, said Richard Wall, a biology professor at Tabor College in Hillsboro.