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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 conversion 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 28g. As long as you consistently use my chart for all of the ingredients your recipe will work out great.
CLICK HERE TO DOWNLOAD THE CHART
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. The 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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Watch The Recipe Video!
About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, best-selling cookbook author, and the creator of Bigger Bolder Baking and the Bold Baking Network. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 1000+ videos on YouTube, Instagram, Facebook, or TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 authority for everything baking.
THANK YOU Gemma for this. I’m forever looking up conversions as I only bake with a scale. So often if I’m feeling lazy I dismiss a North American recipe because it’s too much work converting. And those are the norm here, as I’m in Canada.
This will be a lifesaver. I’ll be laminating it and putting it under my scale.
You are the hero of the hour. 🙂
Hi Gemma! How is one cup of flour only 150 grams when it says on our chart that it is 40g for 1/4 cup? Isn’t a cup of flour four parts of 1/4 cup flour? Thanks!
Hi Gemma! Howcome the measurement in your chart for a 1/2 cup of butter which is 120 grams isn’t equal to 240 grams for 1 cup? Isn’t it just has to be doubled or is there any rule or formula i might have missed? Please help me. Thank you!
I have a question – I’ve been on several sites for conversion numbers and have found fairly major differences – for ex. all-purpose flour – one site says 125 g, another 145g, 150g on this one. The variance for other ingredients is the same. Why the differences? I know with some recipes 20g is a lot. Thank you.
Good to know, I love your recipes and often wondered about your recipe sugar and flour amounts. I am an American baker who grew up using measuring cups, until King Arthur Flour turned me on to weighing ingredients. So precise! KAF has a great ingredient weight chart on their website for almost any baking ingredient one could think of. So helpful, since I convert all recipes not given in grams. I personally use KAF standard of 199 grams per cup of sugar 120 grams per cup KAF AP/White Wheat flour, then adjust as needed based on the side of the… Read more »
Wow…. thank you for the conversion chart. This has been the bain in my cooking experiences when converting from cups to metric. I have the scale but that does not help some times.
I’m grateful for this chart in terms of how to convert ingredients for recipes from you. But your conversions seem quite a bit different from other online baking sites, for instance, King Arthur Flour, Sally’s Baking Addition, Tessa’s Handle the Heat, Cafe Sucre Farine, and a number of others. I’m curious where your conversions come from. And I do so love your recipes!
Hello. Can you substitute all purpose flour for bread flour? If not do you have a recipe for making bread flour?
Thankyou for the conversion’s! From recipes from British baking to US baking it is very difficult sometimes to figure out measurements or replacements
Are the measurement for Brown sugar packed?