Cake flour is a finely milled white flour made from soft wheat. It has very low gluten content, between 8% and 10%, making it suitable for soft-textured cakes and cookies. The higher gluten content of other flours would make the cakes tough. Highly sifted cake flours may require different volume amounts in recipes than all-purpose flour. Related to cake flour are masa harina (from maize), maida flour (from wheat or tapioca), and pure starches.