Cups to Grams: Flour and Sugar
Published July 16, 2026By Samson PG
One cup of flour is not one cup of sugar in grams. Use ingredient density (or a scale) instead of assuming 240 g for everything.
Cups measure volume; grams measure mass. Flour packs differently than sugar, so “1 cup” maps to different gram weights. Bakers who switch to weight get more repeatable doughs.
Typical cup → gram anchors (approx.)
| Ingredient | ≈ grams per cup | Notes |
|---|---|---|
| All-purpose flour | ~120–125 g | Spoon-and-level vs scoop changes this |
| Granulated sugar | ~200 g | More consistent than flour |
| Brown sugar (packed) | ~210–220 g | Packing matters |
| Butter | ~227 g | Often listed as 2 sticks / cup in U.S. |
| Water / milk | ~240 g | Close to 240 ml by design |
These are kitchen approximations, not lab standards. Brand grind and humidity move flour a few grams either way.
Why scooping flour skews recipes
Scooping compresses flour into the cup → more grams → drier baked goods. Spooning into the cup and leveling usually lands nearer published gram charts.
Formula mindset
grams ≈ cups × (grams per cup for that ingredient)For reverse: cups ≈ grams ÷ grams-per-cup.
Privacy
Recipe numbers stay local — no upload needed.
Use TryCalculatingNow Cups to Grams
TryCalculatingNow Cups to Grams maps common pantry ingredients so you can scale a recipe without guessing. Sibling unit tools: grams to ounces when labels use imperial weight.
FAQ
Is 1 cup always 240 ml?
In U.S. cooking cups, volume is standardized near 240 ml; gram weight still depends on density.
Metric cup vs U.S. cup?
A metric cup is 250 ml. Prefer grams when precision matters.
Can I use the same factor for bread flour and AP flour?
Close, but protein and milling differ — weigh when you can.
Why do two charts disagree on flour?
Different packing assumptions. Pick one method and stay consistent.