How many grams in a cup of flour?

One cup of all-purpose flour weighs 120-130 grams depending on how it is measured. Spooning flour into the cup and leveling gives about 120g. Scooping directly into the bag packs more in, giving up to 150g.

How do I convert Fahrenheit to Celsius for baking?

Subtract 32 from the Fahrenheit temperature, then divide by 1.8. So 350°F becomes (350-32)/1.8 = 176.7°C, commonly rounded to 175°C.

What is 1 tablespoon in ml?

1 tablespoon equals 15ml in the US standard (used by most international recipes). Australian tablespoons are 20ml. When following a recipe, check the origin country to know which standard applies.

Kitchen and Cooking Unit Conversions: Cups, Grams, Tablespoons, and More

Why Cooking Measurements Cause Confusion

Recipes from different countries use different measurement systems. American recipes use cups and tablespoons. European and Indian recipes use grams and millilitres. British recipes mix metric with cups. The same measurement word can mean different things — a British tablespoon is 17.7ml, an American tablespoon is 14.8ml, an Australian tablespoon is 20ml.

And unlike length or weight, cooking volume measurements depend on what you are measuring — a cup of flour is not the same weight as a cup of sugar.

Standard Measurement Conversions

Volume:

1 teaspoon = 5 ml

1 tablespoon = 15 ml (US standard, used in most international recipes)

1 cup = 240 ml (US)

1 cup = 250 ml (Australia, sometimes India)

1 pint (US) = 473 ml

1 litre = 4.23 cups

Weight:

1 ounce (oz) = 28.35 grams

1 pound (lb) = 453.6 grams

1 kilogram = 2.205 pounds

Temperature:

°C to °F: multiply by 1.8 and add 32

°F to °C: subtract 32 and divide by 1.8

Common oven temperatures:

150°C = 302°F (very low)

175°C = 347°F (moderate, most baking)

200°C = 392°F (moderately hot)

220°C = 428°F (hot)

Ingredient-Specific Weight Conversions (1 Cup = X grams)

Cups to grams varies by ingredient because density differs:

Ingredient

1 Cup (grams)

1 Tablespoon (grams)

|---|---|---|

All-purpose flour	120-130g	8g
Whole wheat flour	130g	8.5g
White sugar	200g	12.5g
Brown sugar (packed)	220g	14g
Powdered/icing sugar	120g	7.5g
Butter	227g	14g
Honey	340g	21g
Milk	240g (240ml)	15g
Cocoa powder	100g	6.5g
Oats (rolled)	90g	6g
Rice (raw)	185-200g	12g
Rice (cooked)	175-195g	12g
Lentils (raw)	190g	12g

Indian Kitchen Measurements

Indian recipes often use non-standard measurements:

Katori (small bowl): approximately 100-150ml depending on bowl size

Pao (quarter): 250g (one-quarter of a kilogram)

Tola: 11.7g (traditional gold/silver unit, also used in spices)

Chatak: 58.3g

For precise Indian baking, always weigh ingredients rather than using katori or glass measurements.

Measuring Flour Correctly

The biggest source of error in baking is measuring flour. Scooping the measuring cup directly into the flour bag compacts it — you may be adding 20-30% more flour than the recipe intends.

Correct method: Spoon flour into the measuring cup and level with a knife. Or better — weigh it in grams.

Yeast Conversions for Baking

1 envelope (packet) of dry yeast = 2.25 teaspoons = 7 grams

1 teaspoon dry yeast = one cake (cube) of fresh yeast / 3 (approximately 10g fresh yeast)

Converting Old Indian Recipes

Old Indian cookbooks may use ser and maund:

1 ser = approximately 933g (varies by region)

1 maund = 40 sers = approximately 37 kg

Convert these to grams for modern use.

Using Lazyblink Unit Converter for Cooking

lazyblink.com/tools/converters/ includes a dedicated cooking converter that handles volume, weight, and temperature conversions simultaneously. Enter any value and see all equivalents across systems instantly.