Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Whole Wheat Flour
Flours & GrainsFlour milled from the entire wheat kernel including bran, germ, and endosperm.
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Properties
Density Index
0.51 g/cm3
1 Cup Weight
120g
Texture
Dry
Category
Flour
Top Substitute
All-Purpose Flour
Use 1:1 (lighter texture, less fibre)
Results will be lighter and less nutty. Reduce liquid by 1-2 tbsp per cup.
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 30.2 grams |
| 1/3 cups | 39.8 grams |
| 1/2 cups | 60.3 grams |
| 1 cups | 121 grams |
| 1.50 cups | 181 grams |
| 2 cups | 241 grams |
| 3 cups | 362 grams |
| 4 cups | 483 grams |
Density: 0.51 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 Whole Wheat Flour
Optional shopping references for bakers who want to compare tools and pantry options related to whole wheat flour.
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
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Substitutions for Whole Wheat Flour
All-Purpose Flour
good1:1 (lighter texture, less fibre)
Results will be lighter and less nutty. Reduce liquid by 1-2 tbsp per cup.
Results will be lighter and less nutty. Reduce liquid by 1-2 tbsp per cup.
Spelt Flour
good1:1
Similar nutritional profile, milder flavour. Contains gluten but less elastic.
Similar nutritional profile, milder flavour. Contains gluten but less elastic.
Storage Tips
Refrigerate or freeze due to oils in the germ. Lasts 3 months at room temp, 6 months refrigerated.
Baking Science
13-14% protein but the bran cuts through gluten strands, resulting in denser bakes. More absorbent than AP flour due to bran fibre.
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 whole wheat flour = 120g. In real kitchens, a practical range is usually 106g-134g per cup (12% band).
Why this happens: flours and grains compact differently based on scoop method, humidity, and grind fineness.