Baking conversions
How many grams in a cup of flour? Pick an ingredient and an amount, and the calculator does the math.
Conversion chart
Standard measures
- 1 cup240 ml
- 1 tablespoon15 ml
- 1 teaspoon5 ml
Baking basics
- All-purpose flour1 cup = 140 g1 tbsp = 10 g
- Whole wheat flour1 cup = 125 g1 tbsp = 8 g
- Cornstarch1 cup = 140 g1 tbsp = 10 g
- Cocoa powder1 cup = 140 g1 tbsp = 10 g
- Semolina1 cup = 200 g1 tbsp = 10 g
- Granulated sugar / demerara sugar1 cup = 200 g1 tbsp = 12.5 g
- Dark brown sugar (packed)1 cup = 240 g1 tbsp = 15 g
- Salt1 tbsp = 18 g1 tsp = 6 g
- Potato starch1 cup = 140 g1 tbsp = 10 g
- Powdered sugar1 cup = 120 g1 tbsp = 8 g
- Self-rising flour1 cup all-purpose flour + 1 tsp baking powder
Leaveners and powders
- Baking powder1 tsp = 5 g
- Baking soda1 tsp = 5 g
- Instant dry yeast1 tsp = 3 g1 tbsp = 10 g
- Instant vanilla pudding mix1 tbsp = 10 g
- Powdered gelatin1 packet = 14 g1 tsp = 5 g (Israeli packets; a US packet is about 7 g)
- Yellow pectin1 tsp = 5 g
Nuts, grains and spices
- Ground poppy seeds1 cup = 100 g
- Ground almonds / ground nuts1 cup = 100 g
- Chopped nuts1 cup = 85 g
- Rolled oats1 cup = 100 g
- Desiccated coconut1 cup = 100 g
- Ground cinnamon1 tbsp = 8 g1 tsp = 3 g
- Ground cardamom1 tsp = 5 g
- Instant coffee1 tsp = 5 g
Liquids, sauces and syrups
- Water1 cup = 240 ml1 tbsp = 15 ml
- Milk / soy milk / almond milk1 cup = 240 ml1 tbsp = 15 ml
- Orange juice / lemon juice1 cup = 240 ml1 tbsp = 15 ml
- Espresso (the drink)1 tbsp = 15 mla "short espresso" on a coffee machine
- Heavy cream1 cup = 240 ml1 tbsp = 15 ml
- Sour cream1 Israeli tub = 200 ml
- Yogurt1 Israeli tub = 200 ml
- Vegetable oil1 cup = 200 g
- Israeli white cheese (or quark)1 tub = 250 g
- Vanilla extract1 tsp = 5 ml
- Coconut oil1 cup = 200 g
- Honey / date syrup (silan)1 cup = 360 g1 tbsp = 20 g
- Corn syrup / glucose syrup1 cup = 360 g1 tbsp = 20 g
- Pure maple syrup1 cup = 320 gor 240 ml
Eggs
- Israeli size S eggunder 53 gyolk about 15 g, white about 29 g
- Israeli size M egg53 to 62 gyolk about 17 g, white about 34 g
- Israeli size L egg63 to 73 gyolk about 19 g, white about 40 g; closest to a US extra-large egg
- Israeli size XL eggover 73 gyolk about 21 g, white about 44 g
Spreads and add-ins
- Dulce de leche1 cup = 400 g
- Jam1 cup = 330 g
- Peanut butter1 cup = 250 g
- Nutella1 cup = 280 g
- Halva spread1 cup = 400 g
- Raw tahini1 cup = 240 g
- Frozen berries1 cup = 125 g
- Rice crispies1 cup = 50 g
- Small raisins1 cup = 150 g
- Sesame seeds1 cup = 140 g
- Chocolate chips1 cup = 200 g
- Cookie crumbs1 cup = 110 g
- Coconut cream / coconut milk1 can = 400 g
- Sweetened condensed milk1 can = 398 g
We couldn't find that ingredient in the chart.
Good to know
- Unless a recipe says otherwise, Sapir's recipes use Israeli size L eggs (63–73 g, closest to a US extra-large egg). Some recipes give eggs in grams, so weigh them for the same result every time.
- Converting yeast: to swap instant dry yeast for fresh yeast, multiply by 3 (for example, 10 g instant dry yeast = 30 g fresh yeast).
- For the best results in any recipe, use a digital kitchen scale.
- Not every recipe can or should be converted to cups and spoons. Complicated recipes, or ones with many ingredients, are best made by weight only.
- In recipes that call for oil, use a neutral vegetable oil such as canola, sunflower, corn or soy. Olive oil suits very specific recipes, and it's generally better not to bake with it regularly. Coconut oil (when solid) is a good substitute for butter (not always, depending on the recipe).
- To convert between round pans, multiply the quantities by the ratio of the pans’ areas: the new diameter divided by the recipe’s, squared. For example, from an 8-inch to a 9-inch pan: (9 ÷ 8)² = 1.27, so add about 27%. From 9 inches to 8: (8 ÷ 9)² = 0.79, so use about 21% less. The pan calculator above does the math for you.