About the Grams to Cups converter
Baking is chemistry, and small measurement mistakes make big differences. This grams to cups converter accounts for the fact that a cup of flour, a cup of sugar, and a cup of butter do not weigh the same, so you get accurate results whichever recipe you are following.
How the conversion works
A gram is a measure of weight, and a cup is a measure of volume. Because ingredients have different densities, we multiply by the density of the ingredient you select. That is why 1 cup of flour is roughly 120 g while 1 cup of granulated sugar is roughly 200 g.
Common ingredients we support
Plain flour, self-raising flour, wholemeal flour, caster sugar, granulated sugar, brown sugar, icing sugar, butter, honey, milk, water, rolled oats, cocoa powder, rice, and more. The list covers the ingredients that appear in most UK, US, and European recipes.
Tips for accurate baking
Spoon flour lightly into the cup and level with a knife, never scoop directly from the bag or you will pack in up to 20% more flour. For syrups and honey, warm the spoon or cup so the ingredient slides out cleanly. When a recipe gives both a weight and a volume, always trust the weight.
Frequently asked questions
- Are US and UK cups the same?
- No. A US cup is 240 ml while a UK/metric cup is 250 ml. It sounds small, but across a full recipe it adds up. We default to the US cup because most online recipes are US, but you can adjust if you are using an older British cookbook.
- Why does my flour weight differ from another site?
- Different sources round flour density differently, from 120 g to 130 g per cup. We use 125 g per US cup for plain flour, which sits in the middle and matches most modern professional baking references.
- Do I really need to weigh ingredients?
- For everyday cooking, no. For baking, especially bread and pastry, yes. A kitchen scale is the single biggest upgrade to consistent results.