Ingredient Weight Chart

125 g if you spoon it in and level it off, which is the convention most American recipes are written to. About 145 g if you dip the cup into the bag and sweep, because the flour compacts on the way in.

King Arthur Baking publishes 120 g. Across live conversion sites and published charts we found figures from 113 g to 181 g. They are not all wrong. A cup is a container, not a quantity, and what ends up in it depends on how it got there. Use the three buttons in the flour panel above to run this chart on whichever figure matches your recipe.

Three reasons, and only the first is anyone's fault. Measuring technique: spooning, scooping and sifting give genuinely different weights for the same ingredient, and most sites never say which one they used. Cup size: a US cup is 236.6 ml but a metric cup is 250 ml, so an Australian chart's numbers are about 6% higher for the same ingredient. Rounding and copying: a lot of charts are copies of copies, and a number rounded three times drifts.

What no chart should do is hide it. That is why this one names the sources for flour and lets you switch between them.

It depends entirely on what is in the tablespoon, which is the same problem as cups in miniature. A tablespoon is a sixteenth of a US cup, so take any row in the chart above and divide by 16.

Some common ones: all-purpose flour 7.81 g, granulated sugar 12.5 g, butter 14.2 g, honey 21.3 g, cocoa powder 5.31 g, water 14.8 g. Anyone who tells you a tablespoon is 15 g is quoting the volume of water, not the weight of your ingredient.

It changes the weight in the cup, not the flour. Sifting drops air between the particles, so a sifted cup holds roughly 8% less than a spooned one, about 115 g of all-purpose flour instead of 125 g.

The order of words in the recipe tells you what to do. "1 cup sifted flour" means sift first, then measure. "1 cup flour, sifted" means measure first, then sift. Those are different amounts of flour, and the difference is about the size of two tablespoons.

No. A US customary cup is 236.588 ml. The US legal cup used on nutrition labels is 240 ml. A metric cup, standard in Australia and New Zealand, is 250 ml, about 6% larger. The old imperial cup in some British recipes is 284.13 ml.

Every figure on this chart is per US customary cup. If your recipe is Australian, its cup holds about 6% more than ours, so a cup of flour in that recipe is nearer 132 g than 125 g. Our cups to milliliters converter handles all four standards side by side.

Because they are shaped differently. Diamond Crystal is made of hollow, flaky pyramids that trap air and crush easily, at about 145 g per cup. Morton is rolled into dense flat plates, at about 241 g per cup. That is a 66% difference in a measuring spoon, which is enough to make the same recipe taste correct or inedible.

If a recipe says kosher salt and does not say which, and you are using Morton where the writer used Diamond Crystal, start with about half and taste. Table salt is denser still at about 292 g per cup.

Yes. The print button above strips the search, the filters and everything else and prints just the table, with whichever measuring technique you have selected and whichever flour figure you adopted. Filter to one category first if you only want that page.

It is also built to survive a screenshot on a phone: all five columns stay on screen at 360 px wide, so you can send someone the chart rather than the link.