What is the primary difference between cake flour and bread flour?

The primary difference between cake flour and bread flour lies in their gluten content and protein levels. Cake flour is specifically formulated to have a lower protein content, which leads to weaker gluten development. This characteristic is crucial because it allows for the tender, soft texture desired in cakes.

Higher protein flours like bread flour, on the other hand, are engineered to support strong gluten development, which is essential for the structure and chewiness in bread. The stronger gluten in bread flour contributes to the elasticity and rise of bread, making it suitable for yeast-leavened products.

In summary, the correct answer highlights that cake flour has less gluten and less protein compared to bread flour, aligning with the established characteristics of these types of flour and their intended uses in baking.