Also known as maida, plain flour, refined wheat flour, मैदा.
The most common baking flour, made from a blend of hard and soft wheat.
All-purpose flour sits at 10 to 12 percent protein, which is enough gluten to hold a sandwich loaf together but soft enough to keep a muffin tender. That middle ground is why most American baking recipes default to it, and why understanding its behavior unlocks dozens of recipes at once.
Use 1:1 (sub 2 tbsp per cup with cornstarch)
Lower protein gives a more tender crumb. Best for cakes and pastries.
1 cup = 125g
Reverse the most common baking lookup.
Useful for small-batch adjustments and spoon measures.
Use 1:1 (sub 2 tbsp per cup with cornstarch) for the closest starting point.
| cups | grams |
|---|---|
| 1/4 cups | 31.0 grams |
| 1/3 cups | 41.0 grams |
| 1/2 cups | 63.0 grams |
| 1 cups | 125 grams |
| 1.50 cups | 188 grams |
| 2 cups | 250 grams |
| 3 cups | 375 grams |
| 4 cups | 500 grams |
Ingredient-specific, density-based conversions for baking
Published values, quoted at the exact measure each source lists. Sources round differently and assume different fill techniques — which is why they rarely agree to the gram.
| Source | Listed measure | Weight |
|---|---|---|
| King Arthur Baking | 1 cup | 120 g |
CupOrGram standardizes on 125 g per cup (8 g per tablespoon, 3 g per teaspoon) and uses that single value on every page — how we reconcile the sources.
Gram-first recipes built on the same measured densities as this page — weigh straight from the recipe, no conversion needed.
Optional shopping references for bakers who want to compare tools and pantry options related to all-purpose flour.
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Useful for quick volume checks before converting to weight.
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Lower protein gives a more tender crumb. Best for cakes and pastries.
Lower protein gives a more tender crumb. Best for cakes and pastries.
Higher protein and more absorbent. Makes denser, nuttier bakes.
Higher protein and more absorbent. Makes denser, nuttier bakes.
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.
Airtight container in a cool, dry place. Lasts 6-8 months at room temperature, up to 1 year refrigerated.
Contains 10-12% protein. The gluten network it forms gives baked goods structure. Too much flour makes bakes dry and dense.
Stick with unbleached AP at 120 g per cup, weighed. The 10 to 12 percent protein gives the chew most people picture when they think 'cookie' — bread flour overshoots into bagel territory, cake flour collapses into shortbread. Rest the dough 24 hours so the flour fully hydrates and the edges crisp deeper in the oven.
AP's moderate protein lets pancakes hold their shape on the griddle without turning rubbery. Whisk the dry ingredients, then fold in the wet — overmixing develops gluten and produces a tight, chewy stack instead of the open, tender crumb buttermilk is meant to give you.
AP works for pie crust but sits at the high end of what you want — protein creates flake but also toughness if water gets worked in too aggressively. Keep butter in pea-sized pieces, add ice water one tablespoon at a time, and stop the moment the dough holds together when squeezed. Rest one hour minimum before rolling.
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.
Figures use the US cup (236.6 ml).In most recipes yes, but expect more chew and slightly less spread — the extra 1 to 2 percent protein tightens crumb in cookies and adds structure to quick breads. For cakes and tender pastries, reduce the bread flour by two tablespoons per cup and add two tablespoons of cornstarch.
The industry standard is 120 g per cup using the spoon-and-level method, though King Arthur uses 120 g and Gold Medal lists 125 g. If you weigh nothing else in baking, weigh flour — volume measurement is the largest source of variability in home results.
Unopened bags last about a year at room temperature; once opened, the oils in the wheat germ start to oxidize and you'll get stale or faintly bitter flavors within six to eight months. Store opened flour airtight, and freeze it if your kitchen runs warm or you bake infrequently.
1 cup of all-purpose flour weighs 125 grams.
Cup, tablespoon, and teaspoon weights for all ingredients, sourced and cross-checked.