Every recipe here leads with grams, because weight is the only measurement that survives the trip between kitchens. The cup equivalents in parentheses use the same densities as our conversion pages — so whichever way you measure, you're working from the same numbers.
A tender, naturally wheat-free banana bread made entirely with oat flour. Weighed, tested, and written in grams first — because oat flour is one of the most inconsistently scooped flours there is.
The classic no-flour peanut butter cookie — crackly edges, fudgy center — with the one ratio that actually matters given in grams: equal weights peanut butter and sugar.
Chia pudding is a ratio, not a recipe: 1 part chia seeds to 6 parts liquid by weight. Here's the base formula in grams, why volume measurements keep failing you, and how to scale it.