Flour Converter
Flour weights vary by type — cake flour is lighter than bread flour, and almond flour weighs different than all-purpose. Use this converter for cups, grams, and ounces across wheat, specialty, and gluten-free flours.
How to Measure Flour Correctly
Your measuring technique changes how much flour ends up in your recipe. A heavy hand can turn a light cake dense.
Spoon and Level Method (Recommended)
Fluff the flour first with a fork to break up any clumps. Then spoon it into your measuring cup — don't pack it down or shake the cup. Level the top with a knife or the back of a spatula. That's it.
This method gives you about 125g per cup for all-purpose flour. Most recipe developers assume you'll measure this way.
Why You Shouldn't Scoop Flour From the Bag
Dipping your measuring cup directly into the flour compacts it against the bottom and sides. You end up with more flour than intended — sometimes 140-145g per cup instead of 125g. That extra 15-20% makes baked goods dry and dense.
When to Sift Flour
"1 cup flour, sifted" means measure first, then sift (125g before sifting). "1 cup sifted flour" means sift first, then measure (115g total). The order matters.
Sifting helps most with cake flour, cocoa powder, and confectioners' sugar. Skip it for whole wheat and bread recipes.
The Best Practice: Use a Scale
Weighing flour works better than cups because weight doesn't change based on technique. No variability from humidity or compaction. A $15 kitchen scale pays for itself fast.
If a recipe only gives volume measurements, assume the author used the spoon-and-level method unless they say otherwise.
Humidity Effects on Flour
Flour absorbs moisture from the air. In humid climates, it weighs slightly more per cup. Dry climates make it lighter. Store flour in airtight containers and let it come to room temperature before measuring for the most consistent results.
Storing Flour Properly
- All-purpose and bread flour keep 6-8 months in an airtight container at room temperature, or up to a year refrigerated
- Whole wheat flour should be refrigerated or frozen — the higher oil content makes it go rancid faster
- Nut flours like almond and coconut always go in the fridge or freezer
- Gluten-free flours vary, so check the package
Common Flour Weights
A cup of bread flour doesn't weigh the same as a cup of cake flour. Density varies. Here's a quick reference for the most common flours, measured using the spoon-and-level method:
| Flour Type | 1 Cup (grams) | 1 Cup (ounces) |
|---|---|---|
| All-Purpose Flour | 125 g | 4.4 oz |
| Bread Flour | 130 g | 4.6 oz |
| Cake Flour | 115 g | 4.1 oz |
| Whole Wheat Flour | 130 g | 4.6 oz |
| Almond Flour | 96 g | 3.4 oz |
| Coconut Flour | 112 g | 4.0 oz |
All weights above use the spoon-and-level method. Scooping adds extra weight.
How Protein Content Affects Your Baking
Protein content controls gluten development. More protein means more gluten when flour meets water.
Bread flour contains 12-14% protein, which is why bread bakers reach for it. More protein means more gluten development, which traps gas from the yeast and gives bread its chew.
Cake flour sits at the opposite end with 7-9% protein — less protein means less gluten, and that translates to a tender, delicate crumb. All-purpose flour falls in the middle at 10-12%, handling most applications reasonably well. Want chewier cookies? Bread flour. Prefer them soft? All-purpose or cake flour.
Swapping One Flour for Another
Running low on bread flour? All-purpose works at a 1:1 ratio. Your bread will be softer with less chew, but it'll still taste good.
You can make cake flour at home. For each cup needed, measure one cup of all-purpose flour, remove two tablespoons, then add two tablespoons of cornstarch. Sift it a few times. This lowers the protein content and gets you close to commercial cake flour. For whole wheat, replace no more than half the all-purpose — it absorbs more liquid and can make things dense. Start at 25% and adjust from there.
Gluten-free swaps take more thought. Commercial 1-to-1 blends like Cup4Cup work for most recipes without modification.
Frequently Asked Questions
How many grams in a cup of flour?
About 125 grams for all-purpose flour using the spoon-and-level method. Bread flour runs slightly heavier at 130g, cake flour lighter at 115g. Scooping from the bag adds 15-20 grams.
Does flour weight change with humidity?
Yes. Flour absorbs moisture from the air, so it weighs more in humid conditions and less in dry climates.
Should I sift flour before measuring?
Only if the recipe says "1 cup sifted flour" — that means sift first, then measure. "1 cup flour, sifted" means measure first, then sift. For most recipes, you can skip sifting entirely unless you're working with cake flour or cocoa powder.
What's the difference between scooping and spooning flour?
Scooping compacts the flour. You get 140-145g per cup instead of 125g. Spooning is lighter and more accurate.
Can I substitute bread flour for all-purpose flour?
Yes. Expect chewier results from the higher protein content. Works fine in most recipes, though delicate cakes may turn out denser.