Calculators
Grams to Cups Converter
Pick an ingredient and type an amount in grams, cups or spoons. A cup of flour weighs less than a cup of sugar, so the answer depends on the ingredient.
1. Convert one ingredient
100 g of all-purpose flour is
≈ ⅞ cup
0.833 US cups · measure it as ¾ cup + 1 tbsp + 1 tsp
King Arthur Baking chart: All-purpose flour, 1 cup = 120 g. A cup scooped straight from the bag packs in more than a spooned, levelled one, so weigh flour when you can.
2. Quick table: All-purpose flour
| US measure | Grams | Ounces | Millilitres |
|---|---|---|---|
| ¼ cup | 30 g | 1.06 oz | 59 ml |
| ⅓ cup | 40 g | 1.41 oz | 79 ml |
| ½ cup | 60 g | 2.12 oz | 118 ml |
| ⅔ cup | 80 g | 2.82 oz | 158 ml |
| ¾ cup | 90 g | 3.17 oz | 177 ml |
| 1 cup | 120 g | 4.23 oz | 237 ml |
| 1 ½ cups | 180 g | 6.35 oz | 355 ml |
| 2 cups | 240 g | 8.47 oz | 473 ml |
| 1 tbsp | 7.5 g | 0.26 oz | 14.8 ml |
| 1 tsp | 2.5 g | 0.09 oz | 4.9 ml |
A 250 ml metric cup holds about 5.7% more than a US cup, so a metric cup of all-purpose flour weighs 127 g.
3. Convert a whole recipe to grams
Paste the ingredient list, one per line. Lines it can’t read are flagged rather than guessed.
10 of 11 lines converted.
- 2 1/4 cups all-purpose flour270 g
2 ¼ US cups × All-purpose flour (1 cup = 120 g).
- 1 tsp baking soda6 g
1 tsp × Baking soda (½ tsp = 3 g).
- 1 tsp salt6 g
1 tsp × Salt, table (1 tbsp = 18 g). Assumed table salt (18 g per tbsp). Kosher salt weighs far less by volume: Diamond Crystal 8 g, Morton’s 16 g per tbsp.
- 1 cup (2 sticks) butter, softened226 g
1 US cup × Butter (½ cup = 113 g).
- 3/4 cup granulated sugar149 g
¾ US cup × Granulated sugar (1 cup = 198 g).
- 3/4 cup packed brown sugar160 g
¾ US cup × Brown sugar, packed (light or dark) (1 cup = 213 g).
- 1 tsp vanilla extract4.7 g
1 tsp × Vanilla extract (1 tbsp = 14 g).
- 2 large eggs100 g
Egg, large (fresh). King Arthur: 1 large = 50 g.
- 2 cups chocolate chips340 g
2 US cups × Chocolate chips (1 cup = 170 g).
- 1 cup chopped walnuts113 g
1 US cup × Walnuts, chopped (1 cup = 113 g).
- pinch of cinnamonNot converted
No amount at the start of the line, so nothing to convert.
4. Oven temperatures: °F, °C and gas mark
| Gas mark | °F | °C in recipes | Exact °C | Oven |
|---|---|---|---|---|
| ¼ | 225 °F | 110 °C | 107 °C | Very low |
| ½ | 250 °F | 120 °C | 121 °C | Very low |
| 1 | 275 °F | 140 °C | 135 °C | Low |
| 2 | 300 °F | 150 °C | 149 °C | Low |
| 3 | 325 °F | 170 °C | 163 °C | Moderately low |
| 4 | 350 °F | 180 °C | 177 °C | Moderate |
| 5 | 375 °F | 190 °C | 191 °C | Moderately hot |
| 6 | 400 °F | 200 °C | 204 °C | Moderately hot |
| 7 | 425 °F | 220 °C | 218 °C | Hot |
| 8 | 450 °F | 230 °C | 232 °C | Very hot |
| 9 | 475 °F | 240 °C | 246 °C | Very hot |
Recipes print rounded Celsius values, so the printed value can differ from the exact conversion by a few degrees. For a fan (convection) oven, follow the fan temperature your recipe or oven manual gives.
Where these figures come from
Ingredient weights: every one of the 126 ingredients is taken from King Arthur Baking’s Ingredient Weight Chart, using the volume and gram weight the chart prints (for example ½ cup of butter = 113 g); other amounts are scaled from that row. Eggs use the chart’s 50 g per large egg and 14 g per yolk. Figures checked September 2026.
Units: 1 US cup = 236.59 ml, 1 tbsp = 14.79 ml and 1 tsp = 4.93 ml, from NIST SP 811, Appendix B.9; a metric cup is 250 ml and an imperial cup is half an imperial pint, 284 ml. Gas marks follow the conversion table in Wikipedia’s Gas mark article, which cites BBC Good Food and The Guardian.
Limitations: A cup is only as accurate as the way it is filled: flour scooped straight from the bag, sugar pressed down or nuts chopped finer all weigh more per cup, and brands differ — kosher salt is the extreme case, where a tablespoon of Morton’s weighs twice as much as Diamond Crystal. King Arthur rounds a cup of water, milk and other thin liquids to 8 oz (227 g), about 4% under the 237 g a full US cup of water weighs. For baking, a kitchen scale is more accurate than any cup conversion. Everything is calculated in your browser.
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Frequently asked questions
How many cups is 100 grams?
It depends on what you are measuring. Using King Arthur Baking’s weights, 100 g of all-purpose flour is about 0.83 US cup (¾ cup + 1 tbsp + 1 tsp), 100 g of granulated sugar is about ½ cup, 100 g of butter is about 7 tablespoons, and 100 g of unsweetened cocoa is about 1.2 cups. Choose the ingredient above for the exact figure.
How many grams are in a cup of flour?
King Arthur Baking’s chart gives 120 g for 1 cup of all-purpose flour, and the same for bread flour. Whole wheat flour is 113 g, pastry flour 106 g and almond flour 96 g. The weight depends on how the cup is filled. Flour scooped straight from the bag is packed down and weighs more than flour spooned into the cup and levelled. That is why baking recipes that give grams are more reliable.
Why does kosher salt weigh less than table salt?
Kosher salt has larger, flakier crystals that leave more air in the spoon, so a spoonful weighs less. The brands differ too. King Arthur Baking lists 1 tablespoon of table salt at 18 g, Morton’s kosher salt at 16 g and Diamond Crystal kosher salt at 8 g. If a recipe says “1 tbsp kosher salt” without naming a brand, using Morton’s when the recipe meant Diamond Crystal doubles the salt. The recipe converter flags that line.
Is a US cup the same as a metric or UK cup?
No. A US cup is 236.59 ml (8 US fluid ounces, per NIST). The metric cup used in Australia, New Zealand, Canada and many UK recipes is 250 ml, about 5.7% more. Older British recipes sometimes use a “cup” of half an imperial pint, 284 ml. The converter handles all three. In the recipe box, switch to metric cups if the recipe comes from a country that uses them.
Is weighing ingredients more accurate than using cups?
Yes. King Arthur Baking recommends weighing ingredients with a digital scale for best results. A cup measure changes with how it is filled: scooped or spooned flour, loosely or firmly packed brown sugar, and nuts chopped coarsely or finely all weigh different amounts. The weights here are good averages, but a scale removes the guesswork. Grams are also easier to scale up or down.
What can the recipe converter read?
Lines that start with an amount and a unit, then an ingredient: “2 1/4 cups all-purpose flour”, “1 cup (2 sticks) butter”, “1 cup plus 2 tbsp sugar”, “2–3 cups water”, “½ tsp baking soda” and “2 large eggs”. Amounts already in grams, ounces or pounds are converted to grams. Anything without an amount, an ingredient that isn’t in the chart, or a count such as “3 bananas” is marked as not converted. If a line names only “salt”, “flour” or “sugar”, the converter says which type it assumed.
About this tool
Converting grams to cups isn’t a single conversion like centimetres to inches. A cup measures volume and a gram measures weight, so the answer depends on how dense the ingredient is. One US cup of all-purpose flour weighs about 120 g, a cup of granulated sugar 198 g, a cup of packed brown sugar 213 g and a cup of honey 336 g. This converter covers 126 common baking and cooking ingredients, and every weight comes from King Arthur Baking’s Ingredient Weight Chart. The chart gives each ingredient’s volume and weight, and other amounts are scaled from that. Ingredients the chart lists only as a range, such as fresh blueberries, are left out.
The single-ingredient converter works both ways. Type grams, ounces, kilograms or pounds to get US cups as a kitchen fraction (⅓, ¾, 1 ½) plus the cups and spoons to measure it, along with tablespoons, teaspoons, 250 ml metric cups and millilitres. Type cups, spoons, millilitres or sticks of butter to get the weight in grams and ounces. A quick table below it shows ¼ cup, ⅓ cup, ½ cup, ⅔ cup, ¾ cup, 1, 1 ½ and 2 cups, 1 tablespoon and 1 teaspoon of the chosen ingredient.
The recipe converter turns a pasted ingredient list into grams line by line. It reads mixed numbers and fraction characters (1 1/2, 1½, ¾), ranges (2–3 cups), “cup plus tablespoons”, sticks of butter and large eggs at 50 g each. It picks the most specific ingredient name it finds, so “brown sugar” isn’t read as plain sugar and “buttermilk” isn’t read as butter. When a line is ambiguous, it says so. A bare “kosher salt” gets a warning, because Morton’s weighs twice as much per spoon as Diamond Crystal, and lines it can’t read are flagged rather than guessed.
A few honest caveats. King Arthur rounds a cup of water, milk and other thin liquids to 8 oz, or 227 g, while a full US cup of water, 236.59 ml, weighs about 237 g. That 4% gap doesn’t matter in most recipes. Cup weights are King Arthur’s figures, and a cup you fill yourself can weigh more or less, so a scale is always more accurate. The page also has an oven temperature table with gas marks ¼ to 9, the Fahrenheit and Celsius values recipes use, and the exact conversion. For example, 350 °F is gas mark 4, printed as 180 °C, and is exactly 177 °C. Everything runs in your browser.