Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Bread Flour
Flours & GrainsHigh-protein flour designed for yeasted breads with strong gluten development.
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Properties
Density Index
0.55 g/cm3
1 Cup Weight
130g
Texture
Dry
Category
Flour
Top Substitute
All-Purpose Flour
Use 1:1, optionally add 1 tsp vital wheat gluten per cup
Lower protein means slightly less chew. Works well for most bread recipes.
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 32.5 grams |
| 1/3 cups | 42.9 grams |
| 1/2 cups | 65.1 grams |
| 1 cups | 130 grams |
| 1.50 cups | 195 grams |
| 2 cups | 260 grams |
| 3 cups | 390 grams |
| 4 cups | 520 grams |
Density: 0.55 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 Bread Flour
Optional shopping references for bakers who want to compare tools and pantry options related to bread flour.
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
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Substitutions for Bread Flour
All-Purpose Flour
good1:1, optionally add 1 tsp vital wheat gluten per cup
Lower protein means slightly less chew. Works well for most bread recipes.
Lower protein means slightly less chew. Works well for most bread recipes.
Whole Wheat Flour
moderateUse 50/50 blend with AP flour
High protein but bran cuts gluten strands. Dense results if used alone.
High protein but bran cuts gluten strands. Dense results if used alone.
Storage Tips
Airtight container in a cool, dry place. Lasts 6-8 months.
Baking Science
12-14% protein content creates strong, elastic gluten networks. Essential for chewy bread texture and good rise.
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 bread flour = 130g. In real kitchens, a practical range is usually 114g-146g per cup (12% band).
Why this happens: flours and grains compact differently based on scoop method, humidity, and grind fineness.