Flour Cups to Grams: Cup Size and Measuring Method

Convert flour cups to grams by flour type and cup size. Compare published reference weights, use fractions, and see how to spoon and level your flour.

Your calculation

Ingredient

AmountMeasure

Cup standardConversion

Editable reference conditions

Your cup (mL)Editable assumption — confirm your recipe or measurement.Reference cup volume (mL)Editable assumption — confirm your recipe or measurement.Source tablespoon volume (mL)Editable assumption — confirm your recipe or measurement.Source teaspoon volume (mL)Editable assumption — confirm your recipe or measurement.Reference weight (g)Source weight for the named portion. Override = your editable measurement.

Result

1 US recipe cup · All-Purpose Flour

120 g

≈ 0.265 lb · 4.233 oz

Cup standard: 240 mL
Reference weight: 120 g / 1 cupEditable reference conditions: 120 g / 240 mL
Source: King Arthur Baking ↗

Preparation and calculation

All-Purpose Flour · 120 g / 240 mL. Editable assumption — confirm your recipe or measurement.

120 g ÷ 0.5 g/mL = 240 mL. Display rounds to 3 decimals; internal value is retained.

Measurement method and sourcesEditable assumption — confirm your recipe or measurement.Show details⌄

One cup, different ingredients

One cup · 240 mL

Ingredient	One cup	Reference and preparation
All-Purpose FlourWhat you selected	120 g	King Arthur Baking · 120 g / 1 cupFlour: gently spoon and level for the King Arthur dry-measure method; do not scoop or compress. Use the named flour type. · Editable reference conditions: 240 mL / cup
Sugar (granulated white)	198 g	King Arthur Baking · 198 g / 1 cupUse the form named in this source record. Additional preparation and the reference cup volume are unverified editable assumptions. · Editable reference conditions: 240 mL / cup
Brown sugar (dark or light, packed)	213 g	King Arthur Baking · 213 g / 1 cupBrown sugar: packed source reference. Degree of packing beyond the source wording is an editable assumption. · Editable reference conditions: 240 mL / cup
Butter	226 g	King Arthur Baking · 113 g / 8 tablespoons (1/2 cup)Use the form named in this source record. Additional preparation and the reference cup volume are unverified editable assumptions. · Editable reference conditions: 15 mL / tbsp
Oats (old-fashioned or quick-cooking)	89 g	King Arthur Baking · 89 g / 1 cupUse the form named in this source record. Additional preparation and the reference cup volume are unverified editable assumptions. · Editable reference conditions: 240 mL / cup
Cocoa (unsweetened)	84 g	King Arthur Baking · 42 g / 1/2 cupUnsweetened cocoa powder. The source row does not state sifted/unsifted, packing or exact physical cup mL; retain those uncertainties. · Editable reference conditions: 240 mL / cup
Rice (long grain, dry)	198 g	King Arthur Baking · 99 g / 1/2 cupUse the form named in this source record. Additional preparation and the reference cup volume are unverified editable assumptions. · Editable reference conditions: 240 mL / cup
Honey	336 g	King Arthur Baking · 21 g / 1 tablespoonUse the named liquid/product as listed by the source. Temperature and reference volume are not specified; confirm for your measurement. · Editable reference conditions: 15 mL / tbsp

Method and assumptions

A cup measures volume; grams measure mass. Select the exact ingredient and preparation before converting. A flour cup and a sugar cup do not share a universal weight.

The chart preserves King Arthur’s original reference weights. Its exact cup volume is not specified, so the 240 mL reference basis is an editable assumption. Change it to a confirmed source volume or enter your measured reference weight.

US customary is 236.588 mL; the FDA recipe/label convention is 240 mL; metric recipes can use 250 mL. The legacy imperial option is half an imperial pint, 284.131 mL, not every modern UK recipe’s cup.

For a confirmed reference, grams = reference grams × chosen volume ÷ reference volume. The reverse calculation uses the same record. Metric spoons stay 15 mL and 5 mL independently of the cup, so a 250 mL cup is not sixteen 15 mL tablespoons.

Flour should be gently spooned and levelled for the KAB dry-measure method. Keep packed brown sugar and unsifted powdered sugar separate. KAB’s 120 g flour reference and USDA’s historical 125 g spooned reference are different methods; do not average them.

The print chart shows the source portion, preparation and assumed reference volume beside each value. Keep the original mass if you have it: converting rounded fractions back and forth can lose precision.

Original illustrated guide

Three steps: loosen flour, spoon it into the cup, then level the surface. King Arthur Baking lists 120 grams per cup of all-purpose flour; USDA 2002 lists 125 grams for unsifted spooned flour. Reference cup volumes are not assumed. — Spoon-and-level flour and compare source references

Sources and reference conditions

King Arthur Baking ingredient chart — Ingredient-specific household weights; preparation labels matter. Exact reference-cup mL is not stated in this chart; do not silently equate its cup with 240 mL.
USDA Nutritive Value of Foods, 2002 — Historical primary reference: unsifted spooned all-purpose flour 125 g/cup. Cross-check modern FDC records; not a current universal flour density.
USDA FoodData Central flour search — Current database discovery verified. Stable food IDs, portion records and per-item metadata still needed for a production dataset.
NIST SP 811 conversion factors — US customary cup about 236.588 mL; unit conversions, not ingredient densities.
21 CFR 101.9(b)(5)(viii) — Nutrition-label convention: cup 240 mL; tablespoon 15 mL; teaspoon 5 mL. Distinguish from US customary.
Canada Safe Food for Canadians Regulations — Explicit cup 250 mL and tablespoon 15 mL for its stated labelling context.
UK Product Regulation and Metrology Act 2025, section 5 — Imperial pint 568.26125 mL. A legacy half-pint cup is derived as 284.130625 mL, not a universal contemporary UK recipe cup.