How Many Grams Are in a Cup of Flour?

One US cup of all-purpose flour weighs about 125 g when it is spooned into the cup and leveled off. The charts we read, which include King Arthur Baking, Baking Like a Chef and Pastry by Saloni, give between 120 and 130 g,^[1] so 125 g is the middle value and not an exact one. Other flours differ:

• All-purpose flour: about 125 g per cup
• Bread flour: about 137 g per cup (the charts give 120 to 137 g)
• Cake flour: about 120 g per cup (the charts give 100 to 120 g)
• Whole wheat flour: about 120 g per cup (the charts give 113 to 140 g)
• Almond flour: about 96 g per cup

How the flour gets into the cup changes the weight a great deal. King Arthur Baking puts a densely packed cup of all-purpose flour at up to 160 g, against around 120 g when it is fluffed, spooned in and leveled.^[2] For a recipe that calls for 1 3/4 cups, that is 210 g or 280 g, a third more flour. That is why this page gives a range for every flour as well as one number, and why weighing is the safer way to follow a recipe. To convert any amount, use the Grams to Cups converter or the Cups to Grams converter, or the Recipe Scaler for a whole recipe.

Grams per cup for each type of flour

The weights are for flour spooned into the cup and leveled, not sifted. The range shows the lowest and highest figure among the charts we read, which were read on 8 October 2026.^[1] A tablespoon is a sixteenth of a cup and a teaspoon a forty-eighth, so those weights are the cup weight divided by 16 and by 48. Cornstarch is listed here because charts file it beside the flours. Almond flour varies with how finely it is ground and with the brand.

The charts disagree by more than 10 percent for bread flour, cake flour, whole wheat flour, self-rising flour and cornstarch. Where that happens, treat the middle value as a close guide and weigh the flour if the recipe depends on it.

Why charts give different weights for flour

Two things that change the weight of a cup of flour are documented in the sources. The first is how the flour is put into the cup. One chart that states the dip-and-sweep method, which means scooping the cup through the flour and leveling it, lists 140 g for all-purpose flour.^[3] A chart that states a different method is left out of the middle values, so that figure is not used here. For cake flour, one source's 137 g is for a cup labeled unsifted and dipped, and it is left out for the same reason.^[1] Most of the other charts do not say how they measured, and the 130 g whole wheat figure comes from a page that describes "scoop and level". Whole wheat flour, at 113 to 140 g, is the flour listed here whose charts disagree most.

King Arthur Baking's own chart lists 120 g for a cup of all-purpose flour and 120 g for bread flour, below the middle values of 125 g and 137 g on this page.^[1] If a recipe gives its own weight for a cup, use the recipe's weight.

The second is sifting. A recipe that calls for "1 cup sifted flour" means sift first and then measure, while "1 cup flour, sifted" means measure first and then sift. The first wording yields the least flour.^[4] The weights on this page are for flour that has not been sifted.

Figures that were read but left out of the middle values, with the reason for each, are listed in the Sources section of the Ingredient Weight Chart.

Flour in grams for common cup and spoon amounts

Cup weights are rounded to the nearest gram; spoon amounts and anything under 20 g show one decimal. A tablespoon of all-purpose flour is about 7.8 g and a teaspoon about 2.6 g.

Grams to cups: how much is 100 g of flour?

The Cups column is exact for 125 g per cup. The next column rounds to the nearest tablespoon, because a cup holds 16 tablespoons and a spoon is the smallest step most cooks measure. For example, 100 g of all-purpose flour is 0.80 cup, or 3/4 cup + 1 tbsp. For bread flour at 137 g per cup, 100 g is 0.73 cup, and for whole wheat flour at 120 g it is 0.83 cup.

How to measure flour by volume

King Arthur Baking's method has three steps:^[2]

• Fluff the flour in its bag or container with a spoon or scoop, so it is light and not packed.
• Spoon the fluffed flour into the measuring cup until it overflows.
• Level the top with a straight edge, such as a butter knife.

Do not press the flour down: that packs it, and a packed cup is the one that can hold up to 160 g. With a kitchen scale, put the bowl on it, press the tare or zero button, and add flour until the display shows the weight in the recipe. Press tare again before the next ingredient. The Grams vs Cups guide explains how the other ingredients are measured and why cups differ between countries.