Why flour type matters

Different flours pack differently and have different protein content, which changes how much a cup weighs. This tool uses typical grams-per-cup references for each flour.

Step-by-step

1. Select your flour type to set grams-per-cup.
2. Enter cups or grams to convert both ways.
3. Use spoon-and-level for reliable cup measures; weigh for precision.

Typical references

• All-purpose: ~120 g/cup
• Bread flour: ~125 g/cup
• Cake flour: ~114 g/cup
• Whole wheat: ~120 g/cup
• Almond flour: ~96 g/cup
• Coconut flour: ~128 g/cup

US vs Metric cups

US cup = 236.588 ml. A metric cup = 250 ml. Expect ~5–6% variation if switching standards.

Measuring methods: scoop vs spoon & level vs sifted

• Spoon & level (recommended): ~120 g per cup AP flour. Fluff, spoon in, level off.
• Scoop & pack (avoid): Can reach 140–160 g per cup AP—over-measured flour leads to dry, dense baking.
• Sifted flour: 1 cup sifted AP can weigh closer to 110–115 g depending on technique.

Brand, humidity, and storage

Different brands and climates affect how flour settles. Humid storage compacts particles, increasing g/cup. Store flour in an airtight container and re-fluff before measuring for consistency.

Flour substitutions and when to switch

• All-purpose → Bread flour: +5 g per cup (more protein). Better chew for pizza dough grams and baguettes.
• All-purpose → Cake flour: −6 g per cup (finer, lower protein). Softer crumb for vanilla cake grams per cup.
• All-purpose → Whole wheat: similar weight but absorbs more liquid. Adjust hydration 2–5%.
• Almond/Coconut flour: gluten‑free; grams per cup differ drastically. Coconut flour is highly absorbent—reduce quantity or increase liquid.

Baking use‑cases (practical examples)

• Cookies: 2 1/4 cups AP ≈ 270 g. Too much flour (e.g., 320 g) → cakey cookies.
• Pizza dough: 3 cups bread flour ≈ 375 g. Higher protein boosts structure and chew.
• Pancakes: 1 cup AP ≈ 120 g. If batter is thick, you likely over-measured flour.
• Sponge cake: 1 1/2 cups cake flour ≈ 171 g. Sift for extra lightness.

Altitude & hydration notes

At high altitude, recipes may need more liquid or less leavening. Whole wheat and coconut flour absorb more water—if your dough feels dry, add liquid 1 tsp at a time.

Mini conversion list (quick answers)

• 2 cups AP flour ≈ 240 g
• 3/4 cup bread flour ≈ 94 g
• 1 cup cake flour ≈ 114 g
• 1/3 cup AP flour ≈ 40 g

Common mistakes

• Confusing grams per cup across flour types (AP vs bread vs cake).
• Not accounting for metric cups (250 ml) vs US cups (236.588 ml).
• Skipping the spoon‑and‑level method, causing 20–30% over-measure.