Ingredient Weight Converter
Cups, grams, tablespoons, and milliliters for 16 source-matched kitchen ingredients. Pick an ingredient, type the amount you have, and read off the unit you need. No sign-ups, no pop-ups, no ads above the recipe.
All-Purpose Flour published source row: 1 US customary cup = 120 g.
Need the measurement note for this ingredient? Open the all-purpose flour source record.
Ingredient reference
The consolidated reference keeps all 16 public one-cup values, exact source forms, source rows, and limitations together. Unsupported estimates are not offered by the converter.
Flours
- All-Purpose Flour1 cup = 120 g
- Bread Flour1 cup = 120 g
- 100% Whole Wheat Flour1 cup = 113 g
- Almond Flour1 cup = 96 g
- Oat Flour1 cup = 92 g
- White Rice Flour1 cup = 142 g
- Quaker Yellow Cornmeal1 cup = 156 g
Sugars & syrups
- Granulated White Sugar1 cup = 198 g
- Packed Brown Sugar (Dark or Light)1 cup = 213 g
- Confectioners' Sugar (Unsifted)1 cup = 113 g
Baking ingredients
- Unsweetened Shredded Coconut1 cup = 53 g
Nuts & nut butters
- Whole Unblanched Almonds1 cup = 142 g
- Chopped Walnuts1 cup = 113 g
- Whole Pecans1 cup = 105 g
Fruits & dried fruit
- Loose Raisins1 cup = 149 g
Vegetables
- Fresh Diced Onions1 cup = 142 g
Why a per-ingredient converter
The cited chart lists a cup of all-purpose flour at 120 grams and a packed cup of dark-or-light brown sugar at 213 grams. The volume is the same; the ingredient and source form change the mass.
This site publishes only records whose source row, form, one-cup volume, and gram value match. The converter does the arithmetic; the consolidated reference shows the source row and explains which nearby forms—such as sifted confectioners' sugar or unpacked brown sugar—the value does not cover.
Frequently asked questions
- Why does one cup have different gram weights for different ingredients?
- Volume is the same regardless of ingredient, but mass is not. The cited chart lists all-purpose flour at 120 g per cup and packed dark-or-light brown sugar at 213 g per cup. A volume-to-mass conversion therefore has to identify the ingredient and form.
- Where do the gram-per-cup numbers come from?
- Every public conversion input reproduces an exact one-cup row from the linked King Arthur Baking ingredient weight chart. Records without an exact source-form and source-value match are excluded rather than published as estimates.
- Should I scoop or spoon flour into the measuring cup?
- Follow the source recipe's method. King Arthur's Recipe Success Guide says to spoon dry ingredients gently into a dry measuring cup and sweep off the excess, but a recipe's own gram weight is more specific than a general chart value.
- Is this converter free, and does it track me?
- Yes, it is free, with no sign-ups, no pop-ups, and no ads above the recipe. The conversion math runs entirely in your browser; nothing you type is sent to a server.