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Weight Conversion Chart For Baking Ingredients

Weight Conversion Chart for Baking Ingredients

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Hi Bold Bakers!

Welcome to my Bold Baking Bootcamp! In this limited series we will cover Baking 101, like conversions and substitutions in baking. In this first episode we are starting out with a weight conversions for baking ingredients.

Watch the Conversion Chart Video Below

Now you tune in from all over the world to watch and make my recipes. However, you don’t all use the same weight conversions. Some countries like Ireland use grams and ounces and in the U.S. we use cups.

Growing up in Ireland, I couldn’t make a recipe if it used cups as the measurement. So it is important to me that no matter where you live or what metric you use, you can make my recipes.

I created this Free Downloadable Conversion Chart that converts all of the basic baking ingredients from cups to grams and ounces.

IMPORTANT NOTES: These measurements are based on my learning and experience. You might notice other charts vary and that can be for multiple reasons (e.g. different flours weigh different amounts or you scoop rather than fill your measuring cup).  I measure each 1 oz as 30g, not 28g. As long as you consistently use my chart for all of the ingredients your recipe will work out great. 


Get my Weight Conversion Chart for Baking so you can convert measurements for any recipe!

Now, take for instance flour. 1 cup is equal to 5oz or 150g. However 1 cup of sugar is equal to 8oz or 240g. You will see that the same 1 cup measurement doesn’t always equal the same in grams and ounces. The reason is that 1 cup of sugar isn’t the same weight as flour because sugar is heavier than flour.

You will see that all ingredients are different weights but if you use my chart you can easily see how to convert weights including liquids in any recipe. Liquid is measured in milliliters and fluid ounces.

If you know anyone who would like this chart then share this chart with them. It will come in really handy when you come across an amazing recipe but it’s in cups or another measurement.

The next episode of my Bold Baking Bootcamp is sugar substitutes coming Monday, January 9th. I’ll share how you can substitute regular white sugar for all natural sugars like honey, maple syrup and stevia.

If you like this conversion chart and find it helpful I also have an Egg Substitutes Chart that easily shows you how to substitute eggs in any recipe using regular ingredients like bananas, apple sauce and buttermilk.

And for more Baking Basics, check out my Best-Ever Buttercream Frosting, How to Make Rolled Fondant and Homemade Condensed Milk videos and posts.


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. REENU NARAYANAN on July 11, 2018 at 1:39 am

    Hello Gemma, your chart is really useful. I am going to print this. I have a doubt, kindly help me clear it. I don’t even know whether this makes any sense. My doubt is how do we measure butter in a cup? Is it by cutting the butter into cubes and adding to the cups? Or is it by beating the bitter initially and then adding to the cup? Help me clear this. I do not have a digital scale at home.

    • Gemma Stafford on July 12, 2018 at 4:46 am

      Hi there,
      Yes, I hear you! If you measure by scales a cup of butter will be 8ozs/250g/2 sticks.
      Liquid butter is the same, a cup of melted butter is 8 ozs.
      Butter is usually packed in weights, so it is easy to tell hoe much is in the pack. Do not worry about cups for butter, look to the pack, this will help,
      Gemma 🙂

  2. Stephanie on May 20, 2018 at 7:01 pm

    Hi Gemma,
    I am a bit confused with your conversion chart from cups to grams. I have check from other websites (eg: that 1 cup of flour is equivalent to 120-125grams but according to your chart its 150grams.
    Can you please explain the difference. Thanks.

    • Gemma Stafford on May 21, 2018 at 2:56 am

      Hi Stephanie,

      Yes so the reason mine is 150 is because I measure it by a 30g ounce. King Arthur rounds down. I’m in the middle of updating this chart to go by a 28g ounce which is more precise, giving you 142 instead of 150.

      Hope this clears things up,

  3. Zainab on January 4, 2018 at 9:55 am

    Hi Gema ,
    Im planning to make chocolate mousse for tmrw . I need 200ml of cream as per my recipe bt here i got 177g of cream . How will i come to knw if i hv got the correct cream measurement ? Plz help thanks

    • Gemma Stafford on January 5, 2018 at 1:13 pm

      Zainab, it will be perfectly delicious, well done you,
      Gemma 🙂

  4. cherith on December 31, 2017 at 3:40 pm

    Hi Gemma,
    Can you tell me where you got your weights?
    I printed out your chart to laminate for easy reference and then saw another that had weight of sugar and flour out by over 40g each so I tested it on my own kitchen scale and got the same discrepency.
    I always trusted my scale and now am totally confused. I know that flour can pack differently but this is a huge amount to be out by

    • Gemma Stafford on January 2, 2018 at 10:24 am


      So I got these weights myself form my scales. I weight all the different ingredients multiple times to make sure I had the correct info. I measure 1 ounce as 30g. Some people do 1 ounces as 27g.

      Which cup measurement are you seeing a difference?


  5. Briannak on December 16, 2017 at 8:46 pm

    I am trying to make macarons and it said I need 5 ounces of egg white and I don’t exactly how many egg that is so can you please help.
    Thank you

    • Gemma Stafford on December 17, 2017 at 2:55 am

      Hi Brian,
      That is an odd way to describe egg white, but it is a tricky thing to make, so I do understand why!
      A large egg (UK) Extra large egg (USA) will weigh about 60g.
      60g is a touch over 2ozs.
      40g of this will be the white of the egg and this is about 1.5ozs, a little shy of this.
      So, though it is difficult to be totally accurate without weighing it the egg requirement for your recipe will be about 4 egg whites.
      Tip: Pour the egg whites into a plastic food bag to weigh them, this will allow you to remove a little for accuracy.
      The egg yolks can be used for pastry, cookies, creme brulee etc. Lots of recipes here for you.
      Do follow the instructions for your macarons carefully, every step is important for this lovely delicate thing,
      Gemma 🙂

  6. JAck TYrrell on November 19, 2017 at 3:52 am

    HI jemma thanks for your chart but one thing you didn’t cover was powderd milk from table spoons to grams thanks again love you show

    • Gemma Stafford on November 19, 2017 at 9:25 am

      I know JAck, I did not think of it.
      One tablespoon of powdered milk will be about 15grams. About 0.5 ozs.
      1/8 cup 15 g 0.6 oz
      1/4 cup 30 g 1.1 oz
      1/3 cup 40 g 1.5 oz
      3/8 cup 45 g 1.7 oz
      1/2 cup 65 g 2.2 oz
      5/8 cup 80 g 2.8 oz
      2/3 cup 85 g 2.9 oz
      3/4 cup 95 g 3.3 oz
      7/8 cup 110 g 3.9 oz
      1 cup 125 g 4.4 oz
      I hope this is of help to you,
      Gemma 🙂

  7. on October 23, 2017 at 6:36 am

    Hi Gemma thanks for this chart it’s a life saver for me because people here (Kenya) use cups or grams and it’s confusing to master the rarios.
    However there is no standard volume of THE CUP so I’d like to know which cup is should use,

    Thanks again and love from 🇰🇪

    • Gemma Stafford on October 24, 2017 at 2:08 am

      Hi there,
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
      I choose to measure with cups, and for flour, the way I load it it measures 5ozs, so I stick to this. You have to trust cups to use this method,
      Gemma 🙂

  8. Francea on June 10, 2017 at 10:22 am

    Hello Gemma,
    Could you tell me how much 6 oz of chopped chocolate to Grams and Cups…?

    Thank you ☺

    • Gemma Stafford on June 11, 2017 at 2:20 am

      Sure Francea,
      One cup = 6oz = 175g of chocolate chips.
      How you chip/chop the chocolate will affect the weight, and cups are volume based, so choose one measurement style, and stick to it. Digital scales are a great investment, in the interest of accuracy,
      Gemma 🙂

      • xanda on October 7, 2017 at 7:55 am

        hi gemma i need a alterntive to butter in a cake

        • Gemma Stafford on October 7, 2017 at 12:50 pm

          Hi Xanda,

          You can replace the butter with the same amount of oil. Also sometimes people replace it with apple sauce 🙂

  9. Sreelakshmi on April 8, 2017 at 10:39 pm

    Hi Gemma,
    I went through the conversion chart it’s great but are you sure the conversion given are correct coz I checked the same in internet and found that yours conversion chart is a mix of USA and Australia conversion. Please let me know if I am correct.
    Ps:I am a great fan of your videos
    Thanks ,

    • Gemma Stafford on April 9, 2017 at 4:10 am

      Hi there,
      The problem with chopping and changing is that you get a different result. Cup measurements are not meant to be weighed. These are measures of volume. What matters is that they are consistent. If you are using the same cup, in the same way, the balance will be right. You have to trust this!
      Cup measurements were an informal way of measuring, before people had weighing scales, any cup would do. When I would give you my recipe I would say cups, and you would use your cups, and they may be bigger, or smaller than mine, but it did not matter. These measurements have only been standardized in recent times.
      So, if you have a digital scales this is the most accurate way to measure. Do not swap and change within a recipe, choose your style of measurement and stick to it,
      Gemma 🙂

  10. Ushendra on March 24, 2017 at 4:30 am

    Hi Gemma,

    Good Morning.
    Can you please clarify what should be the ratio of dry ingredients to wet ingredients
    like (flour+sugar+bkg pwdr+bkg soda) : (butter/oil+milk/yoghurt+Puree).
    Just give a approximate picture


    • Gemma Stafford on March 25, 2017 at 4:01 am

      Hi there,
      This is not a way to describe baking! Ratio works for some cakes, but there cannot be a general rule.
      There is a standard Victoria sandwich/pound cake recipe for which ratios are appropriate.
      I say 4 + 4 + 4 + 2 plus a little milk. That is butter, sugar, flour and eggs plus milk.
      This is easily scaled up, or down, so 5 butter, 5 sugar, 5 flour 2 1/2 eggs (or three small ones) a little milk if needed.
      And on and on. It does not then matter which style of measurement you use, but I use imperial/ounces.
      Pastry tends to like a higher proportion of butter to flour. You work out what suits you and creat your own proportions for this.
      I hope this helps, but it cannot be applied over all recipes,
      Gemma 🙂

  11. Cakelover17 on February 4, 2017 at 6:55 am

    Hi Gemma. Thank you so much for sharing these tips. I’m a beginner and I get very confused about oz, grams and cups. But your chart has made it so easy for me to figure out the perfect measurements. Thanks again!

    • Gemma Stafford on February 5, 2017 at 3:00 am

      That is great, I am happy that this helps,
      Gemma 🙂

  12. Ayu on January 31, 2017 at 9:03 pm

    Hi Gemma, I never baking with an exact measurement, I simply guessing for the amount of ingredient for the recipe, sometimes It comes good but sometimes don’t, this chart is really solution for me, thank you

    • Gemma Stafford on February 1, 2017 at 1:33 am

      Haha! actually this is how a lot of good cooks bake, it is a great way to get a sense of what works and what does not work.
      Cup measurements started out as being your kitchen cup, it did not matter what the size or weight was, just keeping the proportions right in a recipe. It much later on became a recognised measurement of weight, but the old way still works!
      Thank you for being in touch,
      Gemma 🙂

  13. Habibie Rifai on January 21, 2017 at 12:47 am

    Thank you sooo very much, Gemma !! you are a life saver love from Indonesia <3 <3

    • Gemma Stafford on January 21, 2017 at 1:59 am

      Thank you, so good to have you with us all the way away in Indonesia!
      Gemma 🙂

  14. Shyam Therakanambi on January 16, 2017 at 6:31 pm

    Hi Gemma

    I am a great fan of your cooking series. However i am vegeterian. We donot use eggs at our home. So if you can help me with some egg substitutes or some vegeterian recepies it would be fantastic.

    Also i am not very fond of the all purpose flour. Any replacements for that would be very helpful.

    I would also need your help with the temp songs for a 19 litre OTG (without fan).

    I had made the carrot cake following your recepie. It came out fantastic. Everybody in my family lived it. I sent some to my daughter’s school as well and people have become fan of my banking.


    • Gemma Stafford on January 17, 2017 at 8:53 am

      Hi there,
      There is an egg substitute chart here on my website. The one you choose will depend on your recipe, different ones for different purposes.
      All purpose flour is plain flour, generally wheat flour. for some recipes there will not be a substitute which will suit. go back to my recipes here, you will find a flour substitute chart here too. Wheat flour is best for a lot of recipes, but can be substituted in some, it is a learning curve.
      OTG ovens are usually really small, and 19 liters is small!
      The oven temperature will be dictated by the recipe, usually you will be told this,
      Gemma 🙂

  15. Ruby on January 14, 2017 at 4:39 am

    Hi Gemma I just wanted to say that thank you for making this chart, it will really help me when i am baking because i don’t have a weighing machine.

    • Gemma Stafford on January 14, 2017 at 11:53 am

      Yes, that is the idea, I am happy to hear this,
      Gemma 🙂

  16. Carolina Marcuello on January 13, 2017 at 5:27 am

    Thank you so much for the conversion chart! I was going crazy trying to find the correct weights 🙂

    • Gemma Stafford on January 13, 2017 at 1:45 pm

      Thank you, i am happy that oyu find this useful,
      Gemma 🙂

  17. Maya on January 9, 2017 at 9:22 pm

    Hi Gemma! Thank you for the chart. I’ve just started to learn baking so it will be really useful for me 🙂
    however, I have some basic questions regarding cup measurements,
    1. to get 1 cup, do we fill the cup or scoop the ingredients? or is it the same?
    2. if 1 cup = 240 ml, and I have a little bowl that has a volume of exactly 240 ml, can I use that bowl instead as a cup measurement? actually I’ve tried this method yesterday but 1 cup is only 124 grams. is that okay?

    • Gemma Stafford on January 10, 2017 at 6:56 am

      Maya, do not confuse yourself.
      Cup measurements were developed before people had access to kitchen scales. A cup back then was whatever you had in your kitchen, as long as you are consistent in your measurement, it does not matter how you do it, it is all about proportion.
      Think about this, it does make sense,
      Gemma 🙂

  18. Tricia on January 9, 2017 at 11:21 am

    the link didn’t work for your conversion table. please provide the correct link. I would love to have it.

    • Gemma Stafford on January 11, 2017 at 5:29 pm

      Hi Tricia,

      The chart is there when you scroll down the page. Click on the chart and it will open in another window. you can download it form there. Hope this helps.


  19. Carol Sue Kitchen on January 8, 2017 at 10:59 pm

    I am so glad I found you on you-tube, just love microwave cup meals.

    Carol Sue Kitchen
    Compass Lake, Florida

    • Gemma Stafford on January 9, 2017 at 1:55 am

      Thank you Carol Sue, it is great to have you with us. i am happy that these recipes are suiting you,
      Gemma 🙂

  20. Fatima L. on January 8, 2017 at 4:43 am

    Thank you so much Gemma
    It’ll be very helpful for me for some ingredients

    • Gemma Stafford on January 9, 2017 at 2:04 am

      Hi Fatima, that is the idea, I am glad that you will find this useful,
      Gemma 🙂

  21. LindaJD on January 6, 2017 at 11:20 am

    Hi Gemma, I have to say a Big THANK YOU for this wonderful chart, also every one of your recipes! You explain the “how too” in such plain speaking that I really appreciate..You make it so easy for us..
    I’m not one for commenting and am rather shy but I had to at last let you know how I love seeing your name pop into my inbox.
    Have a Happy, Healthy 2017 my dear ?

    P.S. could you do a temperature conversion chart tok at some point, it gets so confusing from Gas to Centigrade or Fahrenheit

    • Gemma Stafford on January 6, 2017 at 3:31 pm

      Hi Linda,
      Thank you, that is too kind of you. i will add your suggestion to my list, that is a good idea.
      Happy baking in 2017, stay tuned for lots more to come,
      Gemma 🙂

      • LindaJD on January 7, 2017 at 12:59 am

        Great. Thanks again Gemma you’re a Star ?

  22. Sufyan Majeed on January 5, 2017 at 9:42 pm

    Hi Gemma,
    Can you do a bold baking bootcamp video on
    1) Gluten free or vegan substitutions for flour in any recipe.
    2) A video named “Ingredients 101” about the baking ingredients that which are important and which are not and how to use them like gel food colours and powder food colours etc.

    • Gemma Stafford on January 7, 2017 at 2:59 am

      Hi there Sufyan,
      Thank you so much for these great suggestions, I will add these to mt list, to test, particularly the ‘magic cake’ I do not know if this will work in the microwave as it relies on a particular method and time of cooking, I will think about it!
      Gemma 🙂

      • Sufyan Majeed on January 7, 2017 at 8:14 am

        Hi Gemma,
        Can you also make molasses and light and dark corn syrup in bold baking basics?
        You have made a flourless chocolate lava mug cake on your channel. Which things and techniques make this cake flourless?
        Can you also tell that if a recipe calls for gel or liquid food colouring how much powder food colouring should be used in the ingredient 101 video? Can you make a chart on food colour 101 and flour substitutions?

        • Gemma Stafford on January 10, 2017 at 8:42 am

          Wow! a lot of good questions!
          Flourless recipes do not use flour, of any sort – usually relying on eggs – almond meal insead of flour.
          Cake flour is used for pastry and cakes to make a softer crumb – it is a reduced gluten flour.
          Use the powdered color cautiously, you always judge this as you use it until you get the color you want.
          The flour substitution chart is on the way – that is a great idea – lots of people now wish to avoid too much wheat flour – I have this on my list,
          Gemma 🙂

  23. Penny Aruffi on January 5, 2017 at 5:23 pm

    Love it, Love It, LOVE IT!❤️?? Have been looking for something that has all the basic baking measurements in one place. You have aced it! Thank you Gemma?

    • Gemma Stafford on January 6, 2017 at 4:40 pm

      Right on!!!! I’m over the moon to hear that. Share it with friends on Facebook who might like it also.

      I’m printing mine off and laminating it 🙂

  24. UK Sue on January 5, 2017 at 12:56 pm

    Very handy chart as not every recipe gives alternatives so a BIG thank you. The other difficulty I seem to get is that often when following a USA recipe they talk of sticks of butter. Not very helpful to those of us whose butter comes in one lump, weighing 250 grams.

    • Gemma Stafford on January 7, 2017 at 3:08 am

      Haha! Sue, the English language too is different here in the USA!
      Here a pound of butter as we know it is divided into 4 ‘sticks’ in the pack, each one is wrapped in waxed paper seperately. It is easy to divide these 4oz sticks then into portions, but that is it! not too complex,
      Gemma 🙂

  25. Dr Judi Riches on January 5, 2017 at 10:18 am

    Thank you Gemma, this is a godsend. I am forever looking up the conversions. I so appreciate this New Years gift. Blessings to you and your family for a happy and healthy and successful year ahead.

    • Gemma Stafford on January 6, 2017 at 3:56 pm

      I’m thrilled to hear that. Coming form Ireland I knew people all over the world who don’t have access to cups would find it helpful.

      Happy New Year,

  26. Chantelle Chasteen on January 5, 2017 at 4:11 am

    First let me start with absolutely love you and your channel. Second thank you for sharing your ideas and recipes with all of us. Finally I love this chart have been wanting to make one but haven’t found the time. I’m from the US and was taught the cup method. I know how inconstant that system is, but all my family recipes are written that way. Now I can and adjust them to be just like I remember as a kid. Thank you.

    • Gemma Stafford on January 5, 2017 at 8:03 am

      Hi there,
      That is great. Yes, the inconsistency is hard for people who did not grow up with this to understand! yet is has been a reall successful way to measure, based on volume and proportion really.
      Happy New Year to you and your family, and thank you for your kind words,
      Gemma 🙂

  27. tara sundara on January 4, 2017 at 10:52 am

    hey gemma,

    love your site and channel. could you please do a conversion table for other commonly used ingredients
    in baking like chocolate, nuts, peanut butter, maple syrup/honey?


    • Gemma Stafford on January 4, 2017 at 11:14 am

      Thank you Tara for that suggestion, I will put this on my ‘to do’ list,
      Gemma 🙂

  28. Amanda on January 4, 2017 at 8:11 am

    Hi Gemma,

    Thank you for making this chart! It’s going to be so helpful to me. Do you use the scoop or spoon method? Thank you for all of your hard work to make all of us bakers’ lives easier. You have inspired me in all of my baking endeavors. Have a great day! 🙂


    • Gemma Stafford on January 4, 2017 at 11:16 am

      Hi Amanda,
      I tend to use the cup to scoop, is this what you mean? It saves me having too much equipment around when I am working on recipes.
      Thank you for your kind words, Happy New Year to you,
      Gemma 🙂

      • Amanda on January 4, 2017 at 3:08 pm

        I didn’t know if you scoop the flour with the cup or if you use a spoon to spoon the flour into the cup and then level it off with the back of a knife. Hopefully that’s more understandable. 🙂 Sorry about that. Thanks! Happy New Year to you too!


        • Gemma Stafford on January 5, 2017 at 8:35 am

          Hi there,
          I usually scoop it, shake off the excess, and tap it on the counter to settle it. I do it by habit, this is the first time I though about it!
          Cup measurements need to be trusted, they originated at a time when people did not have scales, and a kitchen/tea cup was used, as long as you use it consistently, for each ingredient, the proportions will be right, and it will work!
          Happy baking,
          Gemma 🙂

  29. Sally on January 4, 2017 at 6:41 am

    Fab. Thanks very much. Most useful. The Boot Camp sounds like a great idea. Can’t wait.

    • Gemma Stafford on January 4, 2017 at 11:20 am

      Thank you Sally, on your marks!!
      Will be working through this over the next few weeks,
      Gemma 🙂

  30. Rhea on January 4, 2017 at 5:21 am

    OMG Gemma!!!!!!!

    thank you sooo much for this conversion chart. i had a lot of confusion while converting grams into cups but your chart has saved me. Its really handy

    P.S – I think that the bootcamp idea is really good
    Rock on Gemma!!


    • Gemma Stafford on January 4, 2017 at 11:24 am

      Thank you Rhea,
      It is good to have you with us, stay tuned for lots more to come,
      Gemma 🙂

  31. Wathsala on January 3, 2017 at 8:01 pm

    this is so easy to check all in one shot.. thank you so much Gemma…
    very useful.

    • Gemma Stafford on January 4, 2017 at 11:54 am

      I am happy that you will find this helpful,
      Gemma 🙂

  32. katheeja on January 3, 2017 at 9:53 am

    This is so helpful and handy. I thought all the cup measurements are same . Now I understood with the definition. thank you so much

    • Gemma Stafford on January 4, 2017 at 12:04 pm

      That is great, I am happy to hear that,
      Gemma 🙂

  33. shivani on January 3, 2017 at 7:15 am

    Hi Gemma,
    This is shivani from India. I’am a huge fan of your channel and follow all your baking tips recipes. You doing a great work. You are a huge inspiration for young bakers like me. Keep up the good work.
    Happy Baking 🙂

    • Gemma Stafford on January 4, 2017 at 12:11 pm

      Thank you Shivani,
      That is great, I am happy to have you with us, thank you for your kind words,
      Gemma 🙂

  34. Farha Khan on January 3, 2017 at 4:24 am

    Hi Jemma,
    Can’t tell you how much I love your recipes and can’t wait every week for a new recipe from you.I’m from Mumbai,India and sometimes I find it a little difficult to procure the same ingredients that are used by you.Would you be kind enough to please let us know if there are other alternative ingredients that can also be used in your recipes.I’m really looking forward to many more yummy recipes from you!!

    Thank you so much once again☺


    • Gemma Stafford on January 4, 2017 at 12:16 pm

      Hi Farah,
      I do know that this is a big probelm for many people around the world. Dairy is a particular problem in some places, and chocolate is really expensive too for some people. I am so lucky to have such a selection of ingredients to hand, but I do like to ask myself if the recipes here will suit as many people as possible. Thank you for your kind words,
      Gemma 🙂

  35. farhana shefi on January 3, 2017 at 1:34 am

    Thank you soo much for this chart I just had difficulty in finding out the sugar nd water three days ago… Thanks again?

  36. Purva on January 3, 2017 at 12:28 am

    Thankyou for the chart. Very helpful.. will surely pass on the link to all my baker friends.

    • Gemma Stafford on January 3, 2017 at 1:05 am

      That is great Purva, I appreciate your kind support,
      Gemma 🙂

  37. Rachel on January 2, 2017 at 1:57 pm

    Hi Gemma!

    This has got to be one of the most useful baking charts, so thank you so much for it! I was just wondering are the cup measurements US cups or metric cups because I know there is a slight difference.

    Thank you!

    • Gemma Stafford on January 2, 2017 at 9:47 pm

      Hi Rachel,

      I’m delighted that you like the chart.

      Hum so I haven’t heard of metric cups nor have I seen them. i just did some googling and I think they are the same.

      Hope this helps.

      • Rachel on January 2, 2017 at 10:45 pm

        Hmm, apparently 1 US cup is equal to 0.95 metric cups. So there’s not much of a difference but it could possibly affect the results, I suppose. I assume though, since you live in the US you would be talking about US cups in the chart?

        Thank you so much for replying 🙂

        • Gemma Stafford on January 3, 2017 at 1:24 am

          Hi Rachael,
          This is the connundrum, I use a cup within the bounds of US standard cup, though there is a little tolerance in this. AP/plain flour for instance in a US customary cup runs between 4.2 and 5 oz, 120 – 140g. Metric cup 4.4 – 5.3oz, 120 – 150g, it is not an exact science.
          What matters in measurement is proportion, stick to one way of measuring, invest in a digital scales, this will always be the most accurate way. Cups measure by volume, this makes it confusing enough, the varience between one cup type and another adds to the complication! don’t get me started on the Australian tablespoon!!
          Happy baking.
          Gemma 🙂
          Happy baking,

  38. Heather Clark on January 2, 2017 at 12:40 pm

    Thank you for this amazing chart. I have something similar but not as clear as this. I love your recipes. We just recently made your gingerbread crock pot cake. It was delicious! We look forward to making more of your recipes.

    • Gemma Stafford on January 2, 2017 at 9:51 pm

      Hi Heather,

      I am really happy to hear you like the chart. I hope you get a lot of use out of it. It’s handy to have it all in the one place.

      P.s the gingerbread crock pot is hands down my favorite dessert I have made. I’m making it again for my birthday this month.

  39. Maylee sue on January 2, 2017 at 12:27 pm

    This is very useful! We don’t use cups in my country either, so a conversion chart is much needed. Thank you Gemma.

    • Gemma Stafford on January 2, 2017 at 9:34 pm

      I’m thrilled you like it. Happy baking with it.


  40. Jeremy Scheck on January 2, 2017 at 10:32 am

    I love the idea of your baking bootcamp, but these weights are off. Most people refer to the King Arthur master ingredient weight chart which cites a cup of flour as 120g, sugar 198g, cocoa 85g, etc. These measurements have never steered me wrong, but adding 30g extra flour or 40g extra sugar definitely could!

    • Gemma Stafford on January 2, 2017 at 9:53 pm

      Hi Jeremy,

      These measurements are based on my learning and experience. You might notice other charts vary and that can be for multiple reasons (e.g. different flours weigh different amounts or you scoop rather than fill your measuring cup). I measure each 1 oz as 30g, not 28g. As long as you consistently use my chart for all of the ingredients your recipe will work out great.

      I am a huge fan of king Arthur’s flour. I’m sure you have seen on their website that even thy comment that different flours have different weights. As long as you consistently use my chart for all of the ingredients your recipe will work out great.


      • Sam on January 6, 2017 at 10:32 am

        I’m sorry to be a stickler, but I weigh practically everything in grams & agree with Jeremy. Through my own experience, & trusted sources (ATK, Serious Eats, King Arthur & a few others) I’ve listed dozens of common ingredients & use it all the time. For instance, every stick of butter I’ve ever seen states that a tablespoon is 14 grams. That means 1 cup is 224 grams, not 240. I’ve also never seen a cup of granulated sugar be more than 201 grams, not 240. Regarding flour, King Arthur uses the fill & sweep method (120 grams) as opposed to the scoop & sweep, which is 130-135 grams.

        • Gemma Stafford on January 6, 2017 at 3:41 pm

          Hi Sam,
          Weighing ingedients on a digital scales in grams is super accurate. cup measurements are based on an informal method of measurement, before people had kitchen scales, and are based on volume and proportion, this was never meant to be calculated against weighed ingredients. So, I suggest you stick to what works for you, that is what is important. This chart is designed to give people an idea of what cup measurements mean, when they are not familiar with this system, rather than the other way around. Happy New Year to you,
          Gemma 🙂

  41. Ashwina on January 2, 2017 at 10:02 am

    Hi Gemma!
    I just love all your recipes and I am sure this will be very helpful while baking. Thankyou so much! Love you lots!

    • Gemma Stafford on January 2, 2017 at 9:29 pm

      Hi Ashwina,

      Thank you o much for being apart of the community. I’m thrilled you like them chart :).

  42. Paula on January 2, 2017 at 9:57 am

    Hi from Spain!!

    Thank you so much for everything you do in order to help us make your awesome recipes!!

    In Spain we only use grams because there is no cups measurements so I am very grateful that you made the baking conversion chart, I am sure it will be very useful!

    P.D. Sorry if I am not writing correctly in english ?

    • Gemma Stafford on January 2, 2017 at 9:44 pm

      Hi Paula,

      I’m so thrilled to hear that. In Ireland I found it impossible to do a recipe with cups so I’m thrilled that people in my same situation will find it useful.

      Happy Baking,

  43. Samira on January 2, 2017 at 8:50 am

    Hi gemma, thank you for this very handy chart it would save me a lot of work . Good luck for your new baking series .

    • Gemma Stafford on January 2, 2017 at 9:32 pm

      Thank you, I’m delighted you will find it useful 🙂


      • Sunil kumar on January 5, 2017 at 9:27 am

        Hi Gemma,
        Thank you for the conversion chart. Its really useful & love your recipes

        • Gemma Stafford on January 6, 2017 at 3:49 pm

          you are so welcome. Delighted you find it useful.

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