For cakes: use weight to avoid dense crumb from over-measuring.
1 teaspoon of Bread Flour in grams
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Answer
2.7 grams
Based on bread flour density of 0.55 g/ml
Source: NIST-DB-72
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Need a substitute for Bread Flour?
We have 2 tested substitutions with exact ratios.
View substitutions →Quick Reference Table
| teaspoons | grams |
|---|---|
| 1/4 teaspoons | 0.68 grams |
| 1/2 teaspoons | 1.4 grams |
| 1 teaspoons | 2.7 grams |
| 2 teaspoons | 5.4 grams |
| 3 teaspoons | 8.1 grams |
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Density-accurate conversions for baking
2.7
grams
Science Note: Precision within +/-0.002g
Accuracy: +/-0.002gHow this is calculatedWe multiply the volume by the ingredient's specific density (g/ml) from NIST-standardized reference data. This accounts for how tightly each ingredient packs, giving accuracy within +/-0.002g.Source: NIST-DB-72
Why this conversion matters
Bread Flour has a density of 0.55 g/ml, which means it's moderately light — a cup weighs less than you might expect. Using weight-based measurements gives you consistent results every time.
Recipe Context for Bread Flour
For bread: control hydration by weighing flour and liquids together.
For cookies: 10-20g extra flour can reduce spread noticeably.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Scooping directly from the bag compresses flour and can make bakes dry.
Brand Variance Example
Baseline on this page: 1 cup bread flour = 130g. Real-world range can shift by about 12% because flours and grains compact differently based on scoop method, humidity, and grind fineness.
Example for 2 cups: baseline 260g, common range 228g-292g. If your bake is texture-sensitive, start with the lower bound and adjust after a test batch.