Grams to cups converter
grams of all-purpose flour
100 g of all-purpose flour is
¾ cup + 1 tbsp
Exactly 0.83 cups · 13.3 tbsp · 197 ml
Rounded to cups and spoons you own
Common amounts of all-purpose flour
Weights: King Arthur Baking ingredient weight chart
Measured by spooning into the cup and leveling. Scooping straight from the bag packs it and can add 15% or more.
How it works
- 1Choose an ingredient, so the converter uses its own weight per cup.
- 2Type the grams from your recipe.
- 3Read the result in cups, rounded to a fraction your measuring set has, plus tablespoons and teaspoons for small amounts.
Grams to cups chart
How much 100 g and 200 g of the most common ingredients come to, in cups and spoons you can measure. Tap a name for its full chart.
| Ingredient | 100 g | 200 g |
|---|---|---|
| All-purpose flour | ¾ cup + 1 tbsp | 1⅔ cups |
| Bread flour | ¾ cup + 1 tbsp | 1⅔ cups |
| Whole wheat flour | ¾ cup + 2 tbsp | 1¾ cups |
| Almond flour | 1 cup | 2 cups + 1 tbsp |
| Cornstarch | ¾ cup + 2 tbsp | 1¾ cups |
| Granulated sugar | ½ cup | 1 cup |
| Brown sugar | ⅓ cup + 2 tbsp | 1 cup |
| Powdered sugar | ¾ cup + 2 tbsp | 1¾ cups |
| Honey | ¼ cup + 2 tsp | ½ cup + 1 tbsp + 1 tsp |
| Maple syrup | ¼ cup + 1 tbsp | ½ cup + 2 tbsp |
| Butter | ¼ cup + 3 tbsp | ¾ cup + 2 tbsp |
| Vegetable oil | ½ cup | 1 cup |
| Milk | ¼ cup + 3 tbsp | ¾ cup + 2 tbsp |
| Cocoa powder | 1 cup + 3 tbsp | 2⅓ cups |
| Rolled oats | 1 cup + 2 tbsp | 2¼ cups |
| Chocolate chips | ½ cup + 1 tbsp + 1 tsp | 1 cup + 3 tbsp |
US cups (236.6 ml). Weights from the King Arthur Baking ingredient weight chart.
Why a cup of flour isn’t a cup of sugar
A cup measures space, and a scale measures stuff. Flour is fine and fluffy, with a lot of air between the particles, so a cup of all-purpose flour weighs about 120 g. Sugar crystals sit tight against each other, so the same cup holds 198 g. Honey has no air in it at all and comes in at 336 g.
That’s why a single “1 cup = 240 g” rule only works for water and things like it. Use it for flour and you’d add twice what the recipe meant.
Air is also why the way you fill the cup matters. Scoop flour straight from the bag and you press it down, adding 15% or more. The weights here assume flour is spooned into the cup and leveled, which is how King Arthur measures it.
How to measure so the conversion holds
- Flour, cocoa and powdered sugar: spoon and level. Stir to loosen, spoon into the cup until it heaps, then sweep a knife across the top. No tapping, no pressing.
- Brown sugar: pack it. Press it into the cup firmly enough that it holds its shape when you tip it out.
- Honey, syrup and molasses: oil the cup first. A thin film of oil or a quick spray lets the whole amount slide out instead of a tablespoon staying behind.
- Liquids: use a liquid measuring cup at eye level. Set it on the counter and read the line from the side, not from above.
- Check which cup the recipe means. These are US cups, about 237 ml. Australian and some other recipes use a 250 ml metric cup, about 6% bigger, so add about 6% to the grams for those.
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Questions
How many cups is 100 grams?
A little over ¾ cup of all-purpose flour, ½ cup of granulated sugar, or just under ½ cup of butter. Each ingredient has a different weight per cup, so pick the ingredient in the converter for an exact answer.
How do I measure flour so the conversion is right?
Fluff the flour, spoon it into the cup without packing, and level it with a knife. That matches the 120 g per cup this converter uses for all-purpose flour.
Why is the result rounded?
Measuring cups come in fixed sizes, so the converter rounds to the nearest ⅛, ¼ or ⅓ cup and shows small amounts in tablespoons. The exact value is shown too, if you want it.
Is it more accurate to weigh?
Yes. A kitchen scale removes the packing problem completely. If you have one, keep the recipe in grams and skip the conversion.
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