Whole Wheat Flour: cups to grams

Why measuring whole wheat flour by cup goes wrong

Whole wheat flour contains the bran and germ that white flour discards, which adds fiber, nutrition, and water-thirsty particles. A cup weighs slightly less than AP (113 g vs. 120 g) because the bran flakes pack loosely, but it absorbs more water as it hydrates, which is why a 1:1 swap into a recipe written for AP often produces a dry, dense loaf.

Practical tips for working with whole wheat flour

The reliable substitution is partial: swap up to half the AP in a recipe for whole wheat, add an extra tablespoon of water per cup substituted, and let the dough rest 20 minutes before kneading. That rest gives the bran time to soften so it cuts the gluten less aggressively. For a 100 percent whole-wheat loaf, use a recipe written for whole wheat — adjusting an AP recipe rarely gives a result worth the effort.

Note from this ingredient's record: Heavier bran means it weighs less per cup than white flour, even though it feels denser in the hand. Drinks more water than AP — add a tablespoon of liquid per cup substituted.

Other ingredients

Browse every ingredient on the site, or jump to a related one:

• All-Purpose Flour — 1 cup = 120 g
• Bread Flour — 1 cup = 127 g
• Cake Flour — 1 cup = 114 g
• Rye Flour — 1 cup = 102 g
• Almond Flour — 1 cup = 96 g