Ingredient hub
Whole-wheat flour
Whole wheat flour; includes bran and germ for hearty flavor and fiber.
Weigh for breads and muffins; may need extra liquid or rest for hydration.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Baking Conversion Chart
Exact cup-to-gram weights for flour, sugar, cocoa, and every baking ingredient. Print it, stick it up, bake with precision.
Use Whole-wheat flour as a substitute for
Have this ingredient on hand? These are the situations where it can stand in for others.
Use 3/4 cup of whole-wheat flour plus 1 tbsp of water for every cup of all-purpose flour.
Scale:1 cup
How to measure flours
Flours swing wildly in weight by volume (a cup can jump from 120g to 150g). Protein and gluten strength also change from brand to brand. Weighing is the only way to keep hydration and texture consistent for bread, pizza, cakes, and pasta.
- Spoon and level for loose; packed cups weigh more—use the packed toggle when available.
- For bread and pizza doughs, aim for consistency: measure by weight when possible.
Storage & tools
- Store in a cool, dry pantry (under 21 °C / 70 °F) away from direct sunlight.
- Use airtight containers to keep humidity out — dry ingredients gain 1–2 % mass in humid air.
- Rotate stock: first in, first out, even when the product looks unchanged.
- Check best-by dates; potency can fade before the product looks old.
Keep cool/airtight; germ oils can go rancid, refrigerate for long storage.