Flour Weight Converter
Flour cups, tbsp, oz, grams converted by type.
What it does
Flour cups lie by packing while grams tell the truth. A scooped cup can run 20 % heavy over a spooned one, but 120 g of all-purpose is 120 g in every kitchen. Bread and cake match AP at 120 g per cup today, with whole wheat at 113 and rye at 106.
The tool above converts volume and weight across five flour types. Enter amount with source unit and flour, pick the target, and it prints grams with cup and ounce equivalents. Defaults turn 2.5 cups AP into 300 g.
The live King Arthur chart carries the numbers: bread and cake at 120 g (4.25 oz), whole wheat at 113 g (4 oz), rye at 106 g (3.75 oz). USDA FoodData corroborates cup-weight methodology federally. Older 127/114/102 figures floating online contradict the current chart.
Baking ratios run on weight for good reason. Scaling recipes in grams preserves hydration while cup scaling drifts with every scoop, so convert once and bake from grams thereafter. Spoon flour into cups when scales are absent.
How to use
- Enter the amount.
- Pick the source unit.
- Pick the flour type.
- Pick the target unit.
- Read grams first for baking.
- Spoon and level cup measures.
Formula
- amount
- Amount in the source unit.
- g/cup
- Grams per US cup by flour type.
Live King Arthur chart values (bread/cake corrected to 120, rye to 106); NIST mass for ounces.
Worked example
Example: 2.5 cups all-purpose
Defaults: 2.5 cups AP to grams.
- Inputs: 2.5 cups all-purpose flour to grams.
- Rate: AP runs 120 g per cup (King Arthur).
- Grams: 2.5 x 120 = 300 g.
- Ounces check: 300 / 28.3495 = 10.6 oz.
- Tool shows 300 g with cup and ounce equivalents.
Reference table
| Flour | g/cup | oz/cup |
|---|---|---|
| All-purpose | 120 | 4.25 |
| Bread | 120 | 4.25 |
| Cake | 120 | 4.25 |
| Whole wheat | 113 | 4.0 |
| Rye | 106 | 3.75 |
Limits
- Chart averages only. Brands and mills vary.
- Volume packing ignored once weighed.
- Sifted vs unsifted differ by cup.
- Gluten-free blends excluded.
Common mistakes
- Scooping packed cups as spooned.
- Using AP weights for rye.
- Converting volume mid-chain repeatedly.
- Trusting outdated 127/114 charts.
- Skipping the scale for bread.
Try it yourself
Quick checks. Answers sit tucked under each question.
250 g rye flour to cups?
250 / 106 = 2.36 cups. Check 2.36 x 106 = 250.16. Ounces 8.8.
3 cups whole wheat to grams?
3 x 113 = 339 g. Ounces 339 / 28.3495 = 12.
Questions
How many grams per cup by flour?
AP, bread, and cake run 120 g; whole wheat 113; rye 106 per King Arthur live chart.
How are cups to grams figured?
Cups times g-per-cup. Here 2.5 x 120 = 300 g.
How are grams to cups figured?
Grams over g-per-cup. Rye at 250 g: 250/106 = 2.36 cups.
Should bakers weigh flour?
Yes. Volume scoops vary 20 % by packing; grams stay put across kitchens.
Spooned or scooped cups?
No. Spoon into the cup and level; packed scoops run heavy.
What about oz and tbsp?
Yes. Ounces divide grams by 28.3495; tablespoons are sixteenths of a cup.
Sources
- King Arthur: Ingredient Weight Chart (cup grams)
- King Arthur: How to Measure Flour (120 g target)
- USDA FoodData Central (composition database)