Ingredient hub

All-purpose flour

Baking is chemistry, not just art, and volumetric measurements are notoriously inconsistent for powders. Depending on how tightly it's packed, a single cup of flour can fluctuate between 120g and 150g, potentially drying out your dough or ruining your cake's structure. Instead of relying on generic 'one-size-fits-all' formulas, our tool calculates the precise gram weight based on the specific density of the ingredient. It is the professional standard for consistent, flawless results.

For baking, prefer grams. Volume is ok for quick cooking.

Substitutes for All-purpose flour

Out of this ingredient? Swap it with the options below and follow the exact ratio.

• Whole-wheat flour dry

  Use 3/4 cup of whole-wheat flour plus 1 tbsp of water for every cup of all-purpose flour.

  Scale: 1 cup

Use All-purpose flour as a substitute for

Have this ingredient on hand? These are the situations where it can stand in for others.

• Bread flour

  Replace 1 cup of bread flour with 1 cup of all-purpose flour plus 1 tsp of vital wheat gluten.

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.

Protein & gluten in flour

All-purpose flour sits around 11.5% protein. Moderate gluten development; works for most cakes and cookies.

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 90°F/32°C).
• Keep the refrigerator at or below 40°F (4°C) and the freezer at 0°F (-18°C).
• Cool hot foods in shallow containers so they chill faster and more safely.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Store all-purpose flour in an airtight container in a cool, dry place. It can last up to 1 year if stored properly, or up to 2 years in the freezer.

Use a digital scale for baking accuracy—volume scoops can vary up to 30%.

Sources: CDC · FDA

FAQ

What exactly is all-purpose flour and why is it so versatile?

All-purpose flour is a calibrated blend of hard wheat (high gluten) and soft wheat (low gluten). This results in a moderate protein content of 10-12%, which is the 'sweet spot' for baking. It has enough strength to hold the structure of yeast breads and pizza doughs, yet remains tender enough to produce soft cakes, cookies, and flaky pastries without making them tough.

What is the most accurate way to measure flour if I don't have a scale?

While a digital scale is the only way to be 100% accurate, the best volumetric method is 'Spoon and Level'. First, fluff the flour in the bag with a spoon. Then, gently spoon the flour into your measuring cup until it overflows. Finally, use the straight back of a knife to level it off. Never scoop the cup directly into the bag: this packs the flour and can add up to 30 extra grams per cup, resulting in dry, dense baked goods.

All conversions for this ingredient

• Cup → g /en/convert/flour_ap/cup-to-grams/
• g → Cups /en/convert/flour_ap/grams-to-cups/
• Tbsp → g /en/convert/flour_ap/tbsp-to-grams/
• Tsp → g /en/convert/flour_ap/tsp-to-grams/
• mL → g /en/convert/flour_ap/ml-to-grams/
• oz → g /en/convert/flour_ap/oz-to-grams/