CookMeasureGrams to cups chart
US cups (236.6 ml), dry ingredients spooned in and levelled. Weights come from King Arthur Baking’s ingredient weight chart and USDA FoodData Central.
Flour & grains
| Ingredient | 100 g | 200 g | 250 g | 500 g |
|---|---|---|---|---|
| All-purpose flour | 0.833 cup | 1 ⅔ cup | 2 ⅛ cup | 4 ⅛ cup |
| Bread flour | 0.833 cup | 1 ⅔ cup | 2 ⅛ cup | 4 ⅛ cup |
| Whole wheat flour | ⅞ cup | 1 ¾ cup | 2 ¼ cup | 4 ⅜ cup |
| Cake flour | 0.833 cup | 1 ⅔ cup | 2 ⅛ cup | 4 ⅛ cup |
| Almond flour | 1.04 cup | 2 ⅛ cup | 2 ⅝ cup | 5 ⅛ cup |
| Cornstarch | 0.893 cup | 1.79 cup | 2 ¼ cup | 4 ½ cup |
| Cornmeal | 0.725 cup | 1.45 cup | 1.81 cup | 3 ⅝ cup |
| Semolina | ⅝ cup | 1 ¼ cup | 1.53 cup | 3 ⅛ cup |
| Rolled oats | 1 ⅛ cup | 2 ¼ cup | 2.81 cup | 5 ⅝ cup |
| Rice (uncooked, long grain) | 0.541 cup | 1.08 cup | 1 ⅓ cup | 2 ⅔ cup |
Sugars & syrups
| Ingredient | 100 g | 200 g | 250 g | 500 g |
|---|---|---|---|---|
| Granulated sugar | ½ cup | 1 cup | 1 ¼ cup | 2 ½ cup |
| Brown sugar (packed) | 0.469 cup | 0.939 cup | 1.17 cup | 2 ⅓ cup |
| Powdered sugar | ⅞ cup | 1 ¾ cup | 2 ¼ cup | 4 ⅜ cup |
| Honey | 0.298 cup | 0.595 cup | ¾ cup | 1 ½ cup |
| Maple syrup | 0.321 cup | 0.641 cup | 0.801 cup | 1 ⅝ cup |
Dairy & fats
| Ingredient | 100 g | 200 g | 250 g | 500 g |
|---|---|---|---|---|
| Butter | 0.441 cup | ⅞ cup | 1.1 cup | 2.2 cup |
| Milk | 0.413 cup | 0.826 cup | 1.03 cup | 2.07 cup |
| Heavy cream | 0.42 cup | 0.84 cup | 1.05 cup | 2 ⅛ cup |
| Plain yogurt | 0.408 cup | 0.816 cup | 1.02 cup | 2.04 cup |
| Sour cream | 0.435 cup | ⅞ cup | 1.09 cup | 2.17 cup |
| Vegetable oil | 0.459 cup | 0.917 cup | 1 ⅛ cup | 2 ¼ cup |
| Shredded cheddar | ⅞ cup | 1 ¾ cup | 2 ¼ cup | 4 ⅜ cup |
Liquids
| Ingredient | 100 g | 200 g | 250 g | 500 g |
|---|---|---|---|---|
| Water | 0.422 cup | 0.844 cup | 1.05 cup | 2 ⅛ cup |
Baking extras
| Ingredient | 100 g | 200 g | 250 g | 500 g |
|---|---|---|---|---|
| Cocoa powder | 1.19 cup | 2 ⅜ cup | 2.98 cup | 5 ⅞ cup |
| Chocolate chips | 0.588 cup | 1.18 cup | 1 ½ cup | 2.94 cup |
| Peanut butter | ⅜ cup | ¾ cup | 0.926 cup | 1 ⅞ cup |
| Chopped walnuts | ⅞ cup | 1 ¾ cup | 2 ¼ cup | 4 ⅜ cup |
| Raisins | ⅔ cup | 1 ⅓ cup | 1 ⅔ cup | 3 ⅓ cup |
| Shredded coconut | 1.18 cup | 2 ⅓ cup | 2.94 cup | 5 ⅞ cup |
| Dry breadcrumbs | 0.893 cup | 1.79 cup | 2 ¼ cup | 4 ½ cup |
Spoon-measured
| Ingredient | 100 g | 200 g | 250 g | 500 g |
|---|---|---|---|---|
| Table salt | 0.347 cup | 0.694 cup | ⅞ cup | 1 ¾ cup |
| Baking soda | 0.347 cup | 0.694 cup | ⅞ cup | 1 ¾ cup |
| Baking powder | 0.521 cup | 1.04 cup | 1.3 cup | 2 ⅝ cup |
| Instant yeast | ⅔ cup | 1 ⅓ cup | 1 ⅔ cup | 3 ⅓ cup |
How to convert grams to cups
- Find the weight of one cup of your ingredient (the chart above, or the ingredient picker).
- Divide your grams by that number: cups = grams ÷ grams per cup.
- Round to the nearest measure you own. Leftovers below ¼ cup are easier in tablespoons: 1 tablespoon is 1⁄16 cup.
Example: a recipe asks for 300 g of bread flour. 300 ÷ 120 = 2.5, so measure 2½ cups, spooning the flour into the cup and levelling it with a knife.
Same cup, three weights: how you fill it matters
Each dot stands for the flour particles packed into the cup. Scooping compresses flour against the side of the bag, so the same level cup can hold 40% more than sifted flour. Most American recipe developers, including King Arthur Baking, assume the spoon-and-level method: about 120 g. If a recipe you follow keeps turning out dry and tough, scooping is the usual culprit.
Figures are typical for all-purpose flour; your flour and cup will vary a little.
Questions cooks ask
How do I convert grams to cups?
Divide the grams by the weight of one US cup of that ingredient. 200 g of all-purpose flour ÷ 120 g per cup = 1⅔ cups; 200 g of sugar ÷ 198 g = about 1 cup.
How many cups is 100 grams?
It depends on the ingredient: 100 g is about ⅚ cup of flour, ½ cup of sugar, scant ½ cup of butter, 1⅛ cups of rolled oats and about 0.42 cup (just under ½ cup) of water.
Is 250 grams 1 cup?
Only for water-like liquids with a 250 ml metric cup. 250 g of flour is about 2 US cups, 250 g of sugar is 1¼ cups and 250 g of butter is 1 cup plus 1½ tablespoons.
Why is a cup of flour lighter than a cup of sugar?
Grams measure weight; cups measure space. Flour is fluffy and full of air, while sugar crystals pack densely, so the same cup holds 120 g of flour but about 198 g of sugar.
Is it better to measure in grams or cups?
Grams. A scale ignores how tightly an ingredient was packed, which is the biggest source of error with cups — scooped flour can weigh 20% more than spooned flour.