Cups to Grams: Bread flour

To convert cups to grams you need the ingredient's density. Enter the amount in cups, select the ingredient, and the calculator multiplies by the ingredient's grams-per-cup factor (e.g. 120 g per cup for all-purpose flour using the spooned-and-leveled method). Because different ingredients have very different densities, a cup of honey (340 g) weighs nearly three times as much as a cup of rolled oats (81 g).

Spooned-and-leveled (King Arthur Baking standard): spoon flour into the cup, then sweep a straight edge across the top — yields ~120 g per US cup. Dipped-and-leveled (scoop method): press the cup directly into the flour bag and level — compacts the flour and yields ~142 g per US cup. Using the wrong method causes a ~18 % error, enough to turn a tender cake into a dense brick. Always match the method your recipe specifies.

Four standards exist: US customary (236.6 ml, default for American recipes), Metric (250 ml, used in Australia, Canada, New Zealand), US legal (240 ml, used on US nutrition labels), and UK imperial (284.1 ml, older British recipes). Most modern English-language recipes mean the US customary cup. If your recipe is from an Australian cookbook, select Metric to avoid a ~6 % volume error.

Volume measurements are inherently imprecise because the density of dry ingredients varies with how they are packed. A loosely spooned cup of flour and a scooped cup of the same flour can differ by 15–20 %. A kitchen scale removes that variable entirely, making recipes reproducible regardless of technique. Professional recipes list grams or ounces; home recipes often provide both to accommodate cooks without scales.

For US measures: 1 tablespoon = 14.79 ml (≈ 3 teaspoons), 1 teaspoon = 4.93 ml. These are exact under the US customary definition. Metric tablespoons (used in Australia) are 20 ml, so Australian recipes that specify tablespoons will yield 35 % more than if you use a US tablespoon — a common source of error when adapting recipes across regions.

There are exactly 16 US tablespoons in 1 US cup (236.59 ml). Since 1 US tablespoon = 14.79 ml, the math checks out: 16 × 14.79 = 236.59 ml. This relationship also means 1/4 cup = 4 tablespoons, 1/3 cup ≈ 5 tablespoons + 1 teaspoon, and 1/2 cup = 8 tablespoons — all useful equivalents when you only have tablespoon measures available.

There are exactly 48 US teaspoons in 1 US cup, since 1 cup = 16 tablespoons and 1 tablespoon = 3 teaspoons (16 × 3 = 48). Practical fractions: 1/4 cup = 12 teaspoons, 1/3 cup = 16 teaspoons, 1/2 cup = 24 teaspoons. Teaspoon conversions are most useful for small amounts of spices and leavening agents when scaling down baked recipes.

1 ounce (weight) = 28.3495 g exactly. To convert grams to ounces, divide by 28.35: for example, 120 g ÷ 28.35 ≈ 4.23 oz. To convert ounces to grams, multiply by 28.35: 4 oz × 28.35 = 113.4 g. Note that this is the weight ounce (oz wt) — not to be confused with the fluid ounce (fl oz), which measures volume.

For all-purpose flour (spooned-and-leveled, 120 g/cup): 1 lb = 453.59 g ÷ 120 g/cup ≈ 3.78 cups. For bread flour (also 120 g/cup) the answer is the same. For cake flour (114 g/cup): 1 lb ≈ 3.98 cups. For whole wheat flour (113 g/cup): 1 lb ≈ 4.01 cups. If your flour was scooped rather than spooned, use 142 g/cup for AP flour, which gives ≈ 3.19 cups per pound.

A standard 14.5 oz can contains approximately 1.81 US cups (≈ 430 ml). The exact volume depends on the product: canned tomatoes, beans, and broth all have slightly different densities. Most recipes that call for a 14.5 oz can of diced tomatoes assume roughly 1¾ cups of drained content. For precise measurements, drain and measure the actual contents.

A metric cup (250 ml) is 5.57 % larger than a US customary cup (236.59 ml). To convert metric cups to US cups, multiply by 1.0557 — or simply use the volume in ml directly. For example, if an Australian recipe calls for 2 metric cups (500 ml), you need 500 ÷ 236.59 ≈ 2.11 US cups. This ~14 ml difference per cup accumulates quickly: across 4 cups of flour, you would be short about 55 ml — enough to affect texture in baked goods.

The answer depends on which pint: a US liquid pint = 473.18 ml (= 2 US cups = 16 US fl oz), while a UK imperial pint = 568.26 ml (= 20 UK fl oz). The US pint is the one most commonly meant in American recipes. Two US cups always equal exactly 1 US pint — this is why a 1-pint measuring jug filled to the top equals 2 cups of any liquid.

Honey (340 g/cup) is denser than granulated sugar (200 g/cup) because it is a liquid (mostly fructose and glucose dissolved in water), while granulated sugar consists of air-filled crystal aggregates that leave gaps between grains. Water itself weighs 236.59 g/cup — so honey is denser than pure water because dissolved sugars increase the solution's density significantly. This is why substituting honey for sugar by volume in a recipe requires adjusting the liquid content of the recipe.

In the US, 1 stick of butter = 1/2 cup = 113.5 g = 4 oz. Butter sticks in the US are typically packaged in 1/2-cup (113.5 g) portions, with tablespoon markings on the wrapper. Two sticks = 1 cup = 227 g. Note that European butter is sold in 250 g blocks — 1 European block ≈ 1.1 US cups, not exactly 1 cup. Always measure by weight for best accuracy in baking.