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Type how many cups or spoons you have.
Enter the number of cups of flour and get grams, ounces and the amounts for common fractions of a cup. Nothing is uploaded.
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Type how many cups or spoons you have.
For weight, choose the ingredient: flour, sugar and butter weigh differently.
The result is shown in grams, millilitres or the unit you choose.
One US cup of flour is about 125 g, or 4.4 oz. To convert other amounts, multiply the number of cups by 125: half a cup is 63 g and a quarter of a cup is 31 g. The converter above does it for any amount and also shows the result in ounces.
| Cups | Grams | Ounces |
|---|---|---|
| 1/8 | 16 g | 0.6 oz |
| 1/4 | 31 g | 1.1 oz |
| 1/3 | 42 g | 1.5 oz |
| 1/2 | 63 g | 2.2 oz |
| 2/3 | 84 g | 2.9 oz |
| 3/4 | 94 g | 3.3 oz |
| 1 | 125 g | 4.4 oz |
| 2 | 251 g | 8.8 oz |
This page uses about 125 g per cup, the figure most recipe charts give for all-purpose flour that has been spooned into the cup and levelled. Sifted flour is lighter, while flour scooped straight from the bag can weigh 140 to 150 g per cup.
Baking is sensitive to flour. Too much makes cakes dry and dense, so when a recipe gives cups and you have a scale, weigh it. Bread flour and wholemeal flour are slightly heavier per cup, and cake flour lighter.
| Measure | US | Metric (UK, Canada, Australia, NZ) | Old UK imperial |
|---|---|---|---|
| Cup | 236.6 ml | 250 ml | 284 ml |
| Tablespoon | 14.8 ml | 15 ml (Australia: 20 ml) | 17.7 ml |
| Teaspoon | 4.9 ml | 5 ml | 5.9 ml |
The volume of a US cup, 236.588 ml, is multiplied by the density of flour in g per ml, 0.53. Different brands and ways of filling the cup give slightly different weights, so treat the result as a very good estimate.
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