Convert flour between cups and grams for any flour type
Flour is the most commonly mismeasured ingredient in baking. A cup of flour can weigh anywhere from 120g to 150g depending on how it is scooped — packed flour can be 25% heavier than properly measured flour. This variation is enough to make the difference between a tender cake and a dense, dry one. Weighing flour in grams is the most reliable method.
| Flour type | Grams per cup | Grams per tablespoon |
|---|---|---|
| All-purpose flour (plain) | 125g | 8g |
| Bread flour (strong) | 130g | 8g |
| Cake flour (soft) | 100g | 6g |
| Whole wheat flour | 130g | 8g |
| Rye flour | 102g | 6g |
| Almond flour | 96g | 6g |
| Coconut flour | 112g | 7g |
| Rice flour | 158g | 10g |
| Buckwheat flour | 120g | 8g |
| Oat flour | 92g | 6g |
The correct method for measuring flour by cup: spoon flour into the measuring cup from the bag or container, then level off the top with a straight edge. Never scoop directly from the bag — this compacts the flour and can add 20–25% more than intended. The spoon-and-level method produces approximately 125g per cup of all-purpose flour.
All-purpose (plain) flour: 10–12% protein. The workhorse of baking — suitable for cakes, cookies, bread, and pastry. The default when a recipe just says 'flour.'
Bread flour (strong flour): 12–14% protein. Higher gluten content gives structure and chew to bread. Makes cookies slightly crispier. Not suitable for delicate cakes.
Cake flour: 7–9% protein. Lower gluten produces tender, fine-crumbed cakes. Can be approximated by removing 2 tablespoons from 1 cup of all-purpose flour and replacing with 2 tablespoons of cornstarch.
Whole wheat flour: Contains bran and germ. Heavier, nuttier flavour. Substitute up to 50% of all-purpose flour in most recipes without major texture change.
For all-purpose flour, one cup equals approximately 125g when measured correctly using the spoon-and-level method. Scooping directly from the bag can give 150–160g, which is why weighing is more reliable for consistent results.
In most cases yes, but the result will have a slightly chewier texture due to higher gluten. For cakes and pastries, this may be noticeable. For bread, using bread flour instead of all-purpose is usually an improvement.
Self-raising flour has baking powder (and sometimes salt) already added — typically 1.5 teaspoons of baking powder per cup (125g) of flour. Never substitute self-raising flour for plain flour without adjusting the leavening in the recipe, or vice versa.
For each cup of cake flour: measure 1 cup (125g) of all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons of cornstarch (cornflour). Sift several times to combine. This reduces the protein content and mimics cake flour's lighter texture.
American cups are 240ml; some countries use 250ml cups. American flour is typically lighter and softer than European flour due to different wheat varieties. British 'plain flour' is equivalent to American all-purpose flour, though British flour may have slightly lower protein content.