Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗The most common baking flour, made from a blend of hard and soft wheat.
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Properties
Density Index
0.53 g/cm3
1 Cup Weight
125g
Texture
Dry
Category
Flour
Top Substitute
Cake Flour + Cornstarch
Use 1:1 (sub 2 tbsp per cup with cornstarch)
Lower protein gives a more tender crumb. Best for cakes and pastries.
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 31.3 grams |
| 1/3 cups | 41.3 grams |
| 1/2 cups | 62.6 grams |
| 1 cups | 125 grams |
| 1.50 cups | 188 grams |
| 2 cups | 250 grams |
| 3 cups | 375 grams |
| 4 cups | 501 grams |
Density: 0.529 g/ml
Quick Convert
Density-accurate conversions for baking
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grams
Science Note: Precision within +/-0.002g
Recommended Tools & Pantry Picks for All-Purpose Flour
Optional shopping references for bakers who want to compare tools and pantry options related to all-purpose flour.
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
Shop measuring sets ↗Disclosure: Some outbound links are affiliate links. As an Amazon Associate, CupOrGram earns from qualifying purchases. Learn more.
Substitutions for All-Purpose Flour
Cake Flour + Cornstarch
excellent1:1 (sub 2 tbsp per cup with cornstarch)
Lower protein gives a more tender crumb. Best for cakes and pastries.
Lower protein gives a more tender crumb. Best for cakes and pastries.
Whole Wheat Flour
goodUse 3/4 cup per 1 cup AP flour, add 1-2 tbsp liquid
Higher protein and more absorbent. Makes denser, nuttier bakes.
Higher protein and more absorbent. Makes denser, nuttier bakes.
Almond Flour
moderate1:1 by volume but results vary significantly
Gluten-free but completely different behaviour. Best in cookies and quick breads. Will not work in yeasted doughs.
Gluten-free but completely different behaviour. Best in cookies and quick breads. Will not work in yeasted doughs.
Storage Tips
Airtight container in a cool, dry place. Lasts 6-8 months at room temperature, up to 1 year refrigerated.
Baking Science
Contains 10-12% protein. The gluten network it forms gives baked goods structure. Too much flour makes bakes dry and dense.
Recipe Context
For cakes: use weight to avoid dense crumb from over-measuring.
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 & Measuring Method
Baseline reference: 1 cup all-purpose flour = 125g. In real kitchens, a practical range is usually 110g-140g per cup (12% band).
Why this happens: flours and grains compact differently based on scoop method, humidity, and grind fineness.