Rye flour
Rye flour brings hearty, tangy notes and darker color to breads and crackers.
Use for rye bread, sourdough blends, crackers, or to deepen flavor in doughs.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Density source:Reference tested
Rye flour — Cup → g
| Cups | g |
|---|---|
| 1/8 cup | 13 |
| 1/4 cup | 26 |
| 1/3 cup | 35 |
| 1/2 cup | 53 |
| 2/3 cup | 71 |
| 3/4 cup | 79 |
| 1 cup | 106 |
| 1 1/2 cups | 159 |
| 2 cups | 212 |
Rye flour — Tbsp → g
| Tbsp | g |
|---|---|
| 1 | 7 |
| 2 | 13 |
| 3 | 20 |
| 4 | 27 |
| 5 | 33 |
| 6 | 40 |
| 7 | 46 |
| 8 | 53 |
| 9 | 60 |
| 10 | 66 |
| 11 | 73 |
| 12 | 80 |
| 13 | 86 |
| 14 | 93 |
| 15 | 99 |
| 20 | 133 |
| 25 | 166 |
| 30 | 199 |
Rye flour — g → Cups
| g | Cups |
|---|---|
| 50 | 0.5 |
| 100 | 0.9 |
| 150 | 1.4 |
| 200 | 1.9 |
| 250 | 2.4 |
| 300 | 2.8 |
| 350 | 3.3 |
| 400 | 3.8 |
| 450 | 4.2 |
| 500 | 4.7 |
| 600 | 5.7 |
| 700 | 6.6 |
| 800 | 7.5 |
| 900 | 8.5 |
| 1000 | 9.4 |
Rye flour — mL → g
| mL | g |
|---|---|
| 10 | 4 |
| 25 | 11 |
| 50 | 22 |
| 75 | 34 |
| 100 | 45 |
| 125 | 56 |
| 150 | 67 |
| 200 | 90 |
| 250 | 112 |
| 500 | 224 |
| 750 | 336 |
| 1000 | 448 |
Rye flour — Tsp → g
| Tsp | g |
|---|---|
| 1 | 2 |
| 2 | 4 |
| 3 | 7 |
| 4 | 9 |
| 5 | 11 |
| 6 | 13 |
| 7 | 15 |
| 8 | 18 |
| 9 | 20 |
| 10 | 22 |
| 11 | 24 |
| 12 | 27 |
| 13 | 29 |
| 14 | 31 |
| 15 | 33 |
| 20 | 44 |
| 25 | 55 |
| 30 | 66 |
Rye 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 |
Baking Conversion Chart
Exact cup-to-gram weights for flour, sugar, cocoa, and every baking ingredient. Print it, stick it up, bake with precision.
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.
Why not use cups for flour?Flour compacts. Scooping a cup can add 20–50% more flour, yielding dry, dense bakes. Spoon-and-level helps, but weight is precise.
Does flour type matter?Yes. Protein varies (cake vs bread flour). Using weight keeps hydration steady even when you swap brands or styles.
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 cool and airtight; refrigerate or freeze for longer freshness due to higher oils.