Category
Flours & starches
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.
Source: USDA FDC - flour search
Primer
These category tables convert volume to mass using ingredient-specific densities. Use weight for precision; volume varies with packing, cut, and temperature.
Methodology
- Density references are summarized from U.S. government sources (USDA FoodData Central, USDA FNDDS) and lab-standard data when available.
- Conversions keep higher-precision intermediates and round to practical kitchen values.
- Default volume is the US cup unless a page explicitly uses metric or UK standards.
Unit standards
- Mass: grams (g).
- Volume: mL, US cup, tbsp, tsp.
- Assumed temperature: room temperature unless stated otherwise.
Examples and edge cases
- All-purpose flour: sifted vs. packed changes grams per cup (USDA FDC).
- Whole wheat flour absorbs more water; weight per cup is higher (USDA FDC).
- Starch flours (tapioca, potato) have different bulk density (USDA FDC).
- Humidity and storage affect moisture, shifting weight slightly (USDA FDC).
Last updated: 2026-01-05
FAQ
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.
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