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.
What is 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.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
All-purpose flour — mL → g
| mL | g |
|---|---|
| 10 | 5 |
| 25 | 13 |
| 50 | 26 |
| 75 | 40 |
| 100 | 53 |
| 125 | 66 |
| 150 | 79 |
| 200 | 106 |
| 250 | 132 |
| 500 | 264 |
| 750 | 396 |
| 1000 | 528 |
All-purpose flour — Tbsp → g
| Tbsp | g |
|---|---|
| 1 | 8 |
| 2 | 16 |
| 3 | 23 |
| 4 | 31 |
| 5 | 39 |
| 6 | 47 |
| 7 | 55 |
| 8 | 62 |
| 9 | 70 |
| 10 | 78 |
| 11 | 86 |
| 12 | 94 |
| 13 | 101 |
| 14 | 109 |
| 15 | 117 |
| 20 | 156 |
| 25 | 195 |
| 30 | 234 |
All-purpose flour — oz → g
| oz | g |
|---|---|
| 1 | 28 |
| 2 | 57 |
| 3 | 85 |
| 4 | 113 |
| 5 | 142 |
| 8 | 227 |
| 10 | 283 |
| 12 | 340 |
| 15 | 425 |
| 20 | 567 |
| 25 | 709 |
| 30 | 850 |
| 40 | 1134 |
| 50 | 1417 |
All-purpose flour — Cup → g
| Cups | g |
|---|---|
| 1/8 cup | 16 |
| 1/4 cup | 31 |
| 1/3 cup | 42 |
| 1/2 cup | 62 |
| 2/3 cup | 83 |
| 3/4 cup | 94 |
| 1 cup | 125 |
| 1 1/2 cups | 187 |
| 2 cups | 250 |
All-purpose flour — g → Cups
| g | Cups |
|---|---|
| 50 | 0.4 |
| 100 | 0.8 |
| 150 | 1.2 |
| 200 | 1.6 |
| 250 | 2.0 |
| 300 | 2.4 |
| 350 | 2.8 |
| 400 | 3.2 |
| 450 | 3.6 |
| 500 | 4.0 |
| 600 | 4.8 |
| 700 | 5.6 |
| 800 | 6.4 |
| 900 | 7.2 |
| 1000 | 8.0 |
All-purpose flour — Tsp → g
| Tsp | g |
|---|---|
| 1 | 3 |
| 2 | 5 |
| 3 | 8 |
| 4 | 10 |
| 5 | 13 |
| 6 | 16 |
| 7 | 18 |
| 8 | 21 |
| 9 | 23 |
| 10 | 26 |
| 11 | 29 |
| 12 | 31 |
| 13 | 34 |
| 14 | 36 |
| 15 | 39 |
| 20 | 52 |
| 25 | 65 |
| 30 | 78 |
Baking Conversion Chart
Exact cup-to-gram weights for flour, sugar, cocoa, and every baking ingredient. Print it, stick it up, bake with precision.
Suggested resources
Curated references and tools for working with this ingredient.
- ChefSolverFree resource
Baking Conversion Chart
Cup-to-gram weights for all-purpose flour and every baking staple. Print it and bake with precision.
Visit ChefSolverReviewed: 2026-06-12
ChefSolver may receive a commission only when a link is marked as affiliate or sponsored. ChefSolver does not verify availability, pricing, or inventory in real time. All links are editorially reviewed.
Use All-purpose flour as a substitute for
Have this ingredient on hand? These are the situations where it can stand in for others.
- Oat Flourdry
Replace oat flour with 80% of the weight in AP flour (oat flour is lighter; reduce quantity slightly to maintain hydration).
Scale:by weight
- Cake Flourdry
Use 90g AP flour per 100g cake flour called for, or replace 2 tbsp per cup with cornstarch.
Scale:by weight
- Semolinadry
Substitute semolina with equal weight of AP flour; texture will be softer and less chewy.
Scale:by weight
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
- 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.
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.
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.