Does anyone make a scratch cake using some other brand of flour other than the store brands of all purpose. I use Swans Down and King Arthur but now want to experiment with White Lilly. I am wondering if it would be too tender since the gluten is lower and perhaps it would make the cake fall apart. Anyone know?

I have used White Lily and I believe a brand called Martha White's. They both work fine. I made a chocolate cake from scratch and it was delicious and moist. The cakes didn't fall apart at all.