Converting Weights and Measures – Bread Machine

You can measure ingredients by volume, ounces, grams and more. Here’s how to take any recipe and convert the weights and measures.

In this article we’re going to offer both tables and links that will allow you to take a cup of a dry ingredient and understand its weight in ounces or grams. The way various countries and bakers measure their ingredients varies and this will make it easier.

The critical thing to keep in mind is that various ingredients that seem similar in volume actually have weight differences in terms of grams. These differences are slight so volume measures like cups and spoons still produce a good result, but professional bakers depend on the weight of ingredients in ounces or grams to get the perfect result. This is particularly true when converting the volume for different flours.

For example a cup of bread flour weighs 120 grams while a cup of gluten-free flour weighs 156 grams.   This isn’t a problem if your recipe calls for volumes measured in cups, but if it calls for 120 grams of gluten-free flour and you assume that will equal a cup you will be using the wrong proportion.

If you want to measure your ingredients by weight or volume you’ll need a baker’s scale. For some people this is another appliance that they don’t have room to store or maintain, but if your kitchen space allows -it’s worth considering.

Most of these conversions are for dry ingredients as opposed to liquids. Liquids are never measured by weight but there are conversions from American measures to metric that you might need to know. Links for these conversions can make this easy to do. In fact most measuring cups indicate both cup increments and metric milliliter increments so you can easily see how much liquid you need.

In addition there is sometimes a need to convert Fahrenheit to Centigrade for baking and the link to easily make this conversion is also noted.

This could apply as well for converting lengths as it relates to the size of baking pans and sheets, and dough sheet sizes or cuts.

Knowing how to make these conversions is important because so many recipes vary in terms of how ingredients are identified in terms or weight or measure. In fact some instruction books list one or the other and not both when identifying volumes as cups or grams.

Here are some of the most common ingredients used in cooking and baking and their conversions based on research done by King Arthur Flour:

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Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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