Well, i have read in my quebecor encyclopedia dating fron 1975 that you can break the gluten action with vinegar or lemon juice. By exemple, in a pie crust recipe, for each cup of flour (bread flour) you add 1 tbsp when you add eggs or wet ingredients. I use that trick when i dont have the right flour. But also, I sift my flour 6 times with replacement of 2 tbsp of it by corn starch. It will make you flour cake.... more like the texture you desire... always good when your on the spott...