Flours
View guide All-purpose flour
A form-specific reference for all-purpose flour, with preparation details before the cup-to-gram result.
King Arthur unbleached all-purpose flour, dry, spooned and leveled YOUR RECIPE. THE RIGHT MEASURE.
A little precision.
A lot more possibility.
Turn grams into cups, spoons into grams, and recipe
guesswork into your next great bake.
A cup of flour isn’t a cup of sugar.
Start with the ingredient.
THE KITCHEN CONVERTERLive results
YOUR CONVERSION
100 grams of all-purpose flour ≈
0.83
cups
About 5/6 cups
Formula
100 × 0.00833333333333 = 0.8333 cups
ReferenceIngredient-specific · 120 g per US legal cup (240 mL) · King Arthur unbleached all-purpose flour, dry, spooned and leveled
King Arthur BakingSource reviewed: 2026-09-08 · Editorial review: Shubham Kumar Gupta
ⓘ Ingredient conversions are approximate. Brand, moisture, packing and preparation can change ingredient weights.
KNOW WHAT GOES INTO YOUR CUP
Explore all ingredients Every ingredient has its own measure.
Find the right reference, from dry oats to a cup of flour.
Flours
View guide Bread flour
A form-specific reference for bread flour, with preparation details before the cup-to-gram result.
King Arthur unbleached bread flour, dry, unsifted, spooned and leveled, not packedSugars
View guide Granulated sugar
A form-specific reference for granulated sugar, with preparation details before the cup-to-gram result.
Domino white granulated cane sugar, dry, loosely filled and levelSugars
View guide Brown sugar
A form-specific reference for brown sugar, with preparation details before the cup-to-gram result.
Light brown sugar, packed (NBS reference)Sugars
View guide Powdered sugar
A form-specific reference for powdered sugar, with preparation details before the cup-to-gram result.
Domino 10-X powdered cane sugar with cornstarch, dry, unsifted, loosely spooned and levelFats
View guide Butter
A form-specific reference for butter, with preparation details before the cup-to-gram result.
Land O Lakes unsalted butter, solid, not whipped or melted, without air gapsLiquids
View guide Honey
A form-specific reference for honey, with preparation details before the cup-to-gram result.
Strained or extracted honey, liquid, poured, not whipped or crystallizedLiquids
View guide Milk
A form-specific reference for milk, with preparation details before the cup-to-gram result.
Whole milk, 3.3% fat, fluid, no added milk solids, poured (USDA HG72)Grains
View guide Rolled oats
A form-specific reference for rolled oats, with preparation details before the cup-to-gram result.
Quaker Old Fashioned rolled oats, dry, spooned and leveledGrains
View guide Rice
A form-specific reference for rice, with preparation details before the cup-to-gram result.
Brown long-grain rice, cooked, no free cooking liquid, loosely filledFlours
View guide Cocoa powder
A form-specific reference for cocoa powder, with preparation details before the cup-to-gram result.
Hershey natural unsweetened cocoa powder, dry, unsifted, loosely spooned and levelFats
View guide Cooking oil
A form-specific reference for cooking oil, with preparation details before the cup-to-gram result.
Crisco Pure Vegetable Oil (soybean oil), liquid, pouredA NUMBER IN MIND?
All amounts Start with the grams.
One weight. Different ingredients. Find your cup equivalent.
25 gramsCompare across ingredientsView conversion →30 gramsCompare across ingredientsView conversion →50 gramsCompare across ingredientsView conversion →75 gramsCompare across ingredientsView conversion →80 gramsCompare across ingredientsView conversion →100 gramsCompare across ingredientsView conversion →120 gramsCompare across ingredientsView conversion →125 gramsCompare across ingredientsView conversion →
MORE ROOM TO EXPERIMENT
Your recipe, adjusted.
A quick serving adjustment.
Good conversions start
with a good reference.
Volume measures space. Grams measure mass. To move between them, we use a reference for the ingredient and the way it’s prepared.
Choose your ingredient, check the condition, and match your cup standard. Keep the decimal for precision; use the fraction for a practical scoop.
Read our methodology →NOTES FOR YOUR NEXT BAKE
Visit the journal →From the kitchen journal.
Recipe Scaling
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Shubham Kumar Gupta · 2026-09-15 · 5 min readA FEW HELPFUL ANSWERSKitchen questions,
Kitchen questions,
cleared up.
Why do grams to cups depend on the ingredient?
A cup measures space, not weight. Flour contains air between particles, while a dense syrup fills that same space differently. Choose the ingredient and condition before converting.
Which cup standard should I use?
Follow the recipe’s stated standard. US customary is about 236.59 mL, US legal is 240 mL, metric is 250 mL and imperial is about 284.13 mL.
Can I enter fractions?
Yes. Enter 1/2, 1 1/2 or ½. Results show a decimal and a nearby kitchen fraction.
Are these exact measurements?
Fixed unit conversions use defined factors. Ingredient volume conversions are estimates because packing, moisture, grind and preparation vary.