Flour Converter — Cups, Grams, Ounces, Tbsp, Tsp & Pounds

All-Purpose Flour Conversion Chart

All-purpose flour is the most versatile flour used in home baking. It has a protein content of around 10–12% and a density of 125 g per cup (spooned and leveled). Use this table for quick reference without the calculator:

Cups	Grams	Ounces	Tbsp	Tsp	Lbs
⅛ cup	15.6 g	0.55 oz	2 tbsp	6 tsp	0.034 lb
¼ cup	31.3 g	1.10 oz	4 tbsp	12 tsp	0.069 lb
⅓ cup	41.7 g	1.47 oz	5.3 tbsp	16 tsp	0.092 lb
½ cup	62.5 g	2.20 oz	8 tbsp	24 tsp	0.138 lb
⅔ cup	83.3 g	2.94 oz	10.7 tbsp	32 tsp	0.184 lb
¾ cup	93.8 g	3.31 oz	12 tbsp	36 tsp	0.207 lb
1 cup	125 g	4.41 oz	16 tbsp	48 tsp	0.276 lb
2 cups	250 g	8.82 oz	32 tbsp	96 tsp	0.551 lb
3 cups	375 g	13.23 oz	48 tbsp	144 tsp	0.827 lb
4 cups	500 g	17.64 oz	64 tbsp	192 tsp	1.102 lb

Bread Flour Conversion Chart

Bread flour (130 g per cup) is slightly denser than all-purpose due to its higher protein content. This protein (12–14%) creates more gluten, giving bread its chewy texture and structure. Use bread flour for yeast breads, pizza dough, and bagels.

Cups	Grams	Ounces	Tbsp	Lbs
¼ cup	32.5 g	1.15 oz	4 tbsp	0.072 lb
½ cup	65 g	2.29 oz	8 tbsp	0.143 lb
1 cup	130 g	4.59 oz	16 tbsp	0.287 lb
2 cups	260 g	9.17 oz	32 tbsp	0.573 lb
3 cups	390 g	13.76 oz	48 tbsp	0.860 lb
4 cups	520 g	18.34 oz	64 tbsp	1.147 lb

Cake Flour Conversion Chart

Cake flour (114 g per cup) is the lightest common flour. It is very finely milled with a low protein content (7–9%), which produces a tender, delicate crumb in cakes, cupcakes, and scones. It weighs less per cup because the fine milling creates more air space between particles.

Cups	Grams	Ounces	Tbsp	Lbs
¼ cup	28.5 g	1.01 oz	4 tbsp	0.063 lb
½ cup	57 g	2.01 oz	8 tbsp	0.126 lb
1 cup	114 g	4.02 oz	16 tbsp	0.251 lb
2 cups	228 g	8.04 oz	32 tbsp	0.503 lb
3 cups	342 g	12.07 oz	48 tbsp	0.754 lb
4 cups	456 g	16.09 oz	64 tbsp	1.005 lb

Whole Wheat & Specialty Flour Charts

Whole Wheat Flour (120 g/cup): Contains the entire wheat kernel — bran, germ, and endosperm — giving it more fibre and a denser texture. Substituting 1:1 for all-purpose often requires adding 2–3 extra tablespoons of liquid per cup.

Self-Rising Flour (125 g/cup): All-purpose flour with baking powder and salt pre-mixed in. Use it in recipes specifically calling for self-rising flour; do not add additional baking powder or salt. The density is the same as all-purpose (125 g/cup).

Pastry Flour (120 g/cup): Between all-purpose and cake flour in protein (8–10%). It produces tender pie crusts, biscuits, and muffins with more structure than cake flour but less chewiness than all-purpose.

Gluten-Free Flour Conversions

Gluten-free flours vary considerably in density and absorb liquid differently from wheat flours. Always check whether a recipe was specifically developed for a particular flour before substituting.

Almond Flour (96 g/cup): The lightest flour in our list. Made from blanched, ground almonds, it is high in fat and protein. 1 cup almond flour = 96 g = 3.39 oz. It cannot replace all-purpose flour 1:1 — most recipes use roughly ¼ less almond flour by volume.

Coconut Flour (112 g/cup): Extremely absorbent — it soaks up much more liquid than any wheat flour. Typically only 2–4 tablespoons are needed where a recipe calls for 1 cup of all-purpose flour, plus additional eggs or liquid binders.

Rice Flour (158 g/cup): The densest flour in this converter. It is commonly used in Asian baking and as a thickener. At 158 g per cup, it is significantly heavier than wheat flour. 1 cup rice flour = 5.57 oz = 158 g.

Oat Flour (120 g/cup): Made from ground rolled oats. It has a mild, slightly sweet flavour. The density matches whole wheat flour at 120 g per cup. Note: unless specifically labeled gluten-free, oat flour may contain trace gluten from cross-contamination during processing.

How Flour Conversions Work

All conversions in this tool route through grams as the base unit. The formulas are:

• Cups → grams: multiply cups × grams_per_cup for the selected flour
• Oz → grams: multiply oz × 28.3495 (1 oz = 28.3495 g)
• Lb → grams: multiply lb × 453.592 (1 lb = 453.592 g)
• Tbsp → grams: multiply tbsp × grams_per_tbsp for the selected flour
• Tsp → grams: multiply tsp × grams_per_tsp for the selected flour
• Grams → any unit: reverse each of the above operations

This approach ensures consistent, accurate results regardless of which unit you start from.

Why Flour Weight Varies by Type

The primary factors that determine how much a cup of flour weighs are protein content, particle size, and milling method.

Protein content: Higher-protein flours (bread flour, 12–14%) tend to have denser, coarser particles that pack more efficiently into a cup. Lower-protein flours (cake flour, 7–9%) are more finely milled, creating fluffier particles with more air space per cup.

Milling method: Fine milling (cake flour, almond flour ground very finely) creates very small particles that actually behave like a loose powder — paradoxically, finely milled particles can produce lower density per cup because the particles are small enough to form a more porous, air-filled stack. Coarser grinds like whole wheat include the bran (which is relatively dense), raising the overall density.

Added ingredients: Self-rising flour includes baking powder and salt — but since these are added in small amounts (roughly 1.5 tsp baking powder + ¼ tsp salt per cup of flour), the density change is negligible and it remains 125 g per cup.

How to Measure Flour Accurately

The spoon-and-level method is the standard for US volume measurements. Stir the flour in its bag or container to loosen it, then spoon it lightly into the measuring cup until it's heaped over the rim, then sweep a straight edge (the back of a knife works perfectly) across the top.

Never scoop the measuring cup directly into the flour bag. This compresses the flour and can easily add 20–40 g per cup — enough to noticeably toughen cookies, dry out a cake, or prevent bread from rising properly.

For any baking where precision matters — artisan bread, layer cakes, macarons, choux pastry — use a kitchen scale and weigh in grams. The conversion table and this calculator give you the exact gram target for any recipe amount.

Common Flour Substitutions by Weight

When substituting flours, weight (grams) is always more reliable than volume. Here are common substitution guidelines:

• Bread flour for all-purpose: Use a 1:1 weight substitution. The extra protein will add chewiness — acceptable in most cookies and muffins but produces a denser cake.
• Cake flour for all-purpose: Use 1 cup + 2 tbsp cake flour per 1 cup all-purpose (by volume), or 114 g cake flour per 125 g all-purpose (by weight).
• Whole wheat for all-purpose: Start by replacing 25–50% of all-purpose with whole wheat to avoid excessive density. Add 1–2 tsp extra liquid per cup substituted.
• Almond flour (gluten-free): Cannot substitute 1:1. Most recipes using almond flour are specifically formulated for it. As a rough guide, use 75% of the volume of all-purpose flour called for, and add a binding agent (egg, flax egg).
• Coconut flour (gluten-free): Use ¼ the volume of all-purpose flour and add 1 egg per ¼ cup coconut flour to compensate for its extreme absorptivity.