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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 Weight 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 Baking 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 weight conversion table with them. It will come in really handy when you come across an amazing recipe but it’s in cups or another measurement.

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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Katherine Cowgill by Teren Oddo Oct. 2015

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!

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  1. Ruth on August 23, 2019 at 2:56 am

    Thanks for this Conversion chart Gemma, I live in Wales UK, so still use the ounces and grams as you did in Ireland.
    I am loving all your recipes and can’t wait for your book to arrive!

    Ruth x

    • Gemma Stafford on August 23, 2019 at 8:41 am

      I’m delighted that you found this useful Ruth. Thank you for getting a copy of my book. I hope you’ll enjoy cooking with it as much as I did writing it.

  2. Dianne Cannon on June 2, 2019 at 2:36 pm

    I live in Australia and we don’t have marshmallow creme, cool whip or Graham crackers. So what can I use to replace these ingredients in recipes please as I have some really great ones I want to make.
    Thank you

    • Gemma Stafford on June 4, 2019 at 8:55 am

      Hi Dianne,
      would I forget about the Australian Bold Bakers? No, I would not. ( this recipe will tell you what Graham crackers are. From my memory, I think you can find Digestive Biscuits in Australia, depending on where you are of course. That is not exactly the same but a similar thing.
      Marshmallow fluff is what we would call marshmallow cream ( and you can make this at home too.
      The cool whip is something I am not a fan of, I know, it is really popular here in the US. It is a bit like a stabilized whipping cream, some will do it with a little gelatin. There are a lot of suggestions for this online. Do you get Blamange? if so this added to whipping cream may be an option.
      I hope this is of help,
      Gemma 🙂

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