If you have any questions or any conversions you’d like to see, please e-mail me!Īll Purpose Flour (unsifted, dip and sweep): 1 cup = 5 ounces = 140 gramsĪll Purpose Flour (unsifted, spooned into cup): 1 cup = 4 1/2 ounces = 125 gramsĪll Purpose Flour (sifted before measuring): 1 cup = 4 ounces = 112 gramsĬake Flour (unsifted, dip and sweep): 1 cup = 4 2/3 ounces = 130 gramsĬake Flour (unsifted, spooned into cup): 1 cup = 4 ounces = 110 gramsĬake Flour (sifted before measuring): 1 cup = 3 1/2 ounces = 100 gramsĬocoa Powder (spooned into cup): 1 cup = 3 1/4 ounces = 91 gramsīaking Powder, Baking Soda: 1 teaspoon = 5 grams Please use caution when applying them to your own recipes – a little tweaking may be required as the translation between volume and weight is always a tricky thing. Note that this information is based on baking references I’ve consulted and my own personal experience. If you come across one of my recipes and it isn’t converted, go ahead and use the conversions below. I am in the process of converting all the recipes on my website to have both standard and metric measurements (and to have them printable as well), but in the meantime I’m also putting up this page of conversions that I’ve accumulated over the years. That said, many of my recipes on this site are still in US standard measurements (cups, pints, teaspoons, etc.) because I adapted them from recipes that used these measurements, and I wasn’t diligent enough at the time to convert everything to metric as well. By using it, I eliminate one of the biggest factors that can influence the outcome of baked goods: imprecise measurement.
That’s why I consider my kitchen scale to be one of the most indispensable tools in my kitchen. On the other hand, if you weigh out 5 ounces or 140 grams of flour on a scale, you’ll get the same amount every time. What’s the difference in weight? Whether you packed in the flour tightly, levelled off the top of the measuring cup, shook the cup as you were filling it – all these variables will affect how much flour actually goes in your recipe – and it can vary every time. Use a measuring cup to scoop out a cup of flour from a bag and weigh it on a kitchen scale. I use measuring flour as the best example. However, for baking, where precision is key to the success of many a recipe, once you measure in weight, you’ll realize the imprecision of using volume. In the US, most cooking measurements are still done in volume: measuring cups and spoons for dry ingredients, liquid measures for liquids. Here’s my philosophy on measurements in baking in two sentences: Use a scale.
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