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:

 

INGREDIENT VOLUME OUNCES GRAMS
Unbleached All-Purpose Flour 1 cup 4 1/4 120
9 Grain Flour Blend 1 cup 4 3/8 124
European-Style Artisan Bread Flour 1 cup 4 1/4 120
Bread Flour 1 cup 4 1/4 120
Durum Flour 1 cup 4 3/8 124
First Clear Flour 1 cup 3 3/4 106
French-Style Flour 1 cup 4 1/4 120
Irish-Style Flour 1 cup 3 7/8 110
Italian-Style 00 1 cup 3 3/4 106
Perfect Pasta Blend 1 cup 5 1/8 145
Self-Rising Flour 1 cup 4 113
Perfect Pastry Blend 1 cup 4 113
Sir Lancelot High-Gluten Flour 1 cup 4 1/4 120
Perfect Pizza Blend 1 cup 4 3/8 124
Unbleached Pastry Flour 1 cup 3 3/4 106
Unbleached Cake Flour Blend 1 cup 4 1/4 120
Whole Wheat Flour (traditional) 1 cup 4 113
White Whole Wheat Flour 1 cup 4 113
Whole Wheat Pastry Flour 1 cup 3 3/8 96
All-Purpose Baking Mix 1 cup 4 1/4 120
Gluten-Free Flours
Gluten-Free Flour 1 cup 5 1/2 156
Gluten-Free Brown Rice Flour 1 cup 4 3/4 135
Gluten-Free Whole Grain Flour 1 cup 4 1/4 120
Gluten-Free Baking Mix 1 cup 4 1/4 120
Rye Flours
Medium Rye 1 cup 3 5/8 103
Perfect Rye Blend 1 cup 3 3/4 106
Pumpernickel 1 cup 3 3/4 106
White Rye 1 cup 3 3/4 106
Various Flours
Almond Flour 1 cup 3 3/8 112
Toasted Almond Flour 1 cup 3 3/8 96
Amaranth flour 1 cup 3 5/8 103
Ancient Grains 1 cup 4 5/8 113
Barley flour 1 cup 4 113
Buckwheat Flour 1 cup 4 1/4 120
Chickpea flour 1 cup 3 85
Coconut Flour 1 cup 4 1/2 128
Harvest Grains Blend 1/2 cup 2 5/8 74
Hazelnut Flour 1 cup 3 1/8 89
Hi-Maize® High-Fiber Flour 1 cup 4 1/4 120
Hi-Maize® Fiber 1/4 cup 1 1/8 32
Oat Flour 1 cup 3 1/4 92
Potato Flour 1/4 cup 1 5/8 46
Potato Starch 1 cup 5 3/8 152
Quinoa flour 1 cup 3 7/8 110
Brown Rice Flour 1 cup 5 3/8 152
Rice flour (white) 1 cup 5 142
Semolina Flour 1 cup 5 3/4 163
Sorghum flour 1 cup 4 7/8 138
Soy flour 1/4 cup 1 1/4 35
Spelt Flour 1 cup 3 1/2 99
Sprouted Whole Wheat Flour 1 cup 3 3/4 106
Tapioca Starch or flour 1 cup 4 113
Teff flour 1 cup 4 3/4 135
6-Grain Flakes 1 cup 3 3/8 96
Almonds (sliced) 1/2 cup 1 1/2 43
Almonds (slivered) 1/2 cup 2 57
Almonds, whole (unblanched) 1 cup 5 142
Almond paste (packed) 1 cup 9 1/8 259
Apples (dried, diced) 1 cup 3 85
Apples (peeled, sliced) 1 cup 4 223
Apricots (dried, diced) 1/2 cup 2 1/4 64
Baking powder 1 teaspoon 4
Baking soda 1/2 teaspoon 3
Baker’s Cinnamon Filling 1 cup 5 3/8 152
Bananas (mashed) 1 cup 8 227
Barley (cooked) 1 cup 7 5/8 215
Barley flakes 1/2 cup 1 5/8 46
Barley, pearled 1 cup 7 1/2 213
Basil pesto 2 tablespoons 1 28
Berries (frozen) 1 cup 5 142
Boiled cider 1/4 cup 3 85
Blueberries (dried) 1 cup 5 1/2 156
Blueberries (fresh) 1 cup 6 170
Bran cereal 1 cup 2 1/8 60
Bread crumbs (dried) 1/4 cup 1 28
Bread crumbs, Japanese Panko 1 cup 1 3/4 50
Bread crumbs (fresh) 1/2 cup 3/4 21
Baking Sheet brownie mix (dry) 1 cup 5 3/4 163
Buckwheat, whole (kasha) 1 cup 6 170
Bulgur 1 cup 5 3/8 152
Butter 1/2 cup, 1 stick 4 113
Buttermilk, yogurt, sour cream 2 tablespoons 1 28
Buttermilk Powder 2 tablespoons 7/8 25
Cake Enhancer 2 tablespoons 1/2 14
Caramel, 14-16 individual pieces 1/2 cup 5 142
Caramel bits (Heath; chocolate or chopped toffee) 1 cup 5 1/2 156
Candied Peel 1/2 cup 3 85
Caraway seeds 2 tablespoons 5/8 18
Cashews (chopped) 1 cup 4 113
Cashews (whole) 1 cup 4 113
Carrots (grated) 1 cup 3 1/2 99
Carrots (cooked and puréed) 1/2 cup 4 1/2 128
Carrots (diced) 1 cup 5 142
Celery (diced) 1 cup 5 142
Cheese, cheddar, jack, mozzarella, Swiss (grated) 1 cup 4 113
Feta 1 cup 4 113
Ricotta 1 cup 8 227
Parmesan (grated) 1/2 cup 1 3/4 50
Cheese powder 1/2 cup 2 57
Cherries (dried) 1/2 cup 2 1/2 71
Cherries (candied) 1/4 cup 1 3/4 50
Cherries (frozen) 1 cup 4 113
Chives (fresh) 1/2 cup 3/4 21
Chocolate (chopped) 1 cup 6 170
Chocolate chips 1 cup 6 170
Cocoa, unsweetened 2 tablespoons 3/8 11
1/4 cup 3/4 21
1 cup 3 85
Coconut, unsweetened (grated) 1 cup 4 113
Coconut milk powder 1/2 cup 2 57
Coconut, sweetened (flakes) 1 cup 3 85
Cookie crumbs 1 cup 3 85
Coffee powder 2 teaspoons 1/8 4
Corn (popped) 4 cups 3/4 21
Cornmeal, whole 1 cup 4 7/8 138
Corn syrup 1 cup 11 312
Cornstarch 1/4 cup 1 28
Cranberries (dried) 1/2 cup 2 57
Cranberries (fresh or frozen) 1 cup 3 1/2 99
Cream cheese 1 cup 8 227
Currants 1 cup 5 142
Dates (chopped) 1 cup 5 1/4 149
Egg white (fresh) 1 large 1 1/4 35
Egg whites (dried) 2 tablespoons 3/8 11
Egg yolk (fresh) 1 large 1/2 14
Flax seed 1/4 cup 1 1/4 35
Flax meal 1/2 cup 1 3/4 50
Figs (dried, chopped) 1 cup 5 1/4 149
Garlic (cloves, in skin for roasting) 1 large head 4 113
Garlic (minced) 2 tablespoons 1 28
Garlic (peeled and sliced) 1 cup 5 1/4 149
Ginger (crystallized) 1/2 cup 3 1/4 92
1/3 cup 2 1/4 64
Ginger (fresh, sliced) 1/4 cup 2 57
Graham crackers (crushed) 1 cup 5 142
Graham cracker crumbs (boxed) 1 cup 3 1/2 99
Granola 1 cup 4 113
Grape Nuts 1/2 cup 2 57
Hazelnuts (whole) 1 cup 5 142
Honey 1 tablespoon 3/4 21
1 cup 12 340
Jam or preserves 1/4 cup 3 85
2/3 cup 7 1/4 206
Lard 1/2 cup 4 113
Leeks (diced) 1 cup 3 1/4 92
Lemon powder 2 tablespoons 5/8 18
Lime powder 2 tablespoons 5/8 18
Macadamia nuts (whole) 1 cup 5 1/4 149
Malted milk powder 1/4 cup 1 1/4 35
Malt syrup 2 tablespoons 1 1/2 43
Malted Wheat Flakes 1/2 cup 2 1/4 64
Maple sugar 1/2 cup 2 3/4 78
Maple syrup 1/2 cup 5 1/2 156
Marshmallow crème 1 cup 3 85
Marshmallow Fluff® 1 cup 4 1/2 128
Marshmallows (mini) 1 cup 1 1/2 43
Meringue powder 1/4 cup 1 1/2 43
Mayonnaise 1/2 cup 4 113
Milk, evaporated 1/2 cup 4 1/2 128
Milk, 1% 1 cup 8 227
Milk, store bought nonfat dry 1/4 cup 3/4 21
Milk, sweetened condensed 1/4 cup 2 3/4 78
Millet (whole) 1/2 cup 3 5/8 103
Molasses 1/4 cup 3 85
Mushrooms (sliced) 1 cup 2 3/4 78
Oat bran 1/2 cup 1 7/8 53
Oats, traditional rolled or thick flakes 1 cup 3 1/2 99
Oats, quick cooking 1 cup 3 1/8 89
Oats, steel cut (raw) 1/2 cup 2 7/8 99
Oats, steel cut (cooked) 1 cup 9 255
Oil, vegetable 1 cup 7 198
Olives (sliced) 1 cup 5 142
Onions, baking 1/2 cup 1 3/8
Onions, fresh (diced) 1 cup 5 142
Orange juice powder 2 tablespoon 5/8 82
Organic 6-Grain Flakes 1/2 cup 3 5/8 103
Peaches (peeled and diced) 1 cup 6 170
Peanut butter 1/2 cup 4 3/4 135
Peanuts (whole, shelled) 1 cup 5 142
Pears (peeled and diced) 1 cup 5 3/4 163
Pecans (diced) 1/2 cup 1 7/8 57
1 cup 3 7/8 113
Peppers, red or green (fresh) 1 cup 5 142
Persimmon pulp 1 cup 8 1/2 241
Pineapple, dried 1/2 cup 2 1/2 71
Pineapple juice powder 2 tablespoons 5/8 18
Pineapple (fresh or canned, diced) 1 cup 8 1/2 43
Pine nuts 1/2 cup 2 1/2 71
Pistachio nuts 1/2 cup 2 1/8 60
Pistachio nut paste 1/4 cup 2 3/4 78
Poppy seeds 2 tablespoons 5/8 18
1/4 cup 1 3/8
Polenta (coarse ground cornmeal) 1 cup 5 3/4 163
Potatoes (mashed) 1 cup 7 1/2 213
Praline paste 1/2 cup 5 1/2 156
Pumpkin (canned) 1 cup 9 1/2 269
Quinoa (whole) 1 cup 6 1/4 177
Quinoa (cooked) 1 cup 6 1/2 184
Raisins (loose) 1 cup 5 1/4 149
Raisins (packed) 1/2 cup 3 85
Raspberries (fresh) 1 cup 4 1/4 120
Rhubarb (fresh, medium dice) 1 cup 4 1/4 120
Rice Krispies 1 cup 1 28
Rice, brown (cooked) 1 cup 6 170
Rice, long grain (dry) 1/2 cup 3 1/2 99
Rye flakes 1 cup 4 3/8 124
Scallions (sliced) 1 cup 2 1/4 64
Sesame seeds 1/2 cup 2 1/2 71
Shallots (peeled and sliced) 1 cup 5 1/2 156
Sour cream 1 cup 8 227
Sourdough starter 1 cup 8 to 8 1/2 ounces 227-241
Strawberries (fresh sliced) 1 cup 5 7/8 167
Sugar (granulated white) 1 cup 7 198
2/3 cup 4 3/4 135
Sugar, confectioners’ (unsifted) 2 cups 8 227
Sugar, dark or light brown (packed) 1 cup 7 1/2 213
Sugar, demerara 1 cup 7 3/4 220
Sugar, sticky bun 1 cup 3 1/2 99
Sugar substitute (Splenda) 1 cup 7/8 25
Sugar substitute (Clabber Girl Sugar replacer for baking) 1 cup 5 142
Sundried tomatoes (dry pack) 1 cup 6 170
Sunflower seeds 1/4 cup 1 1/4 35
Tahini paste 1/2 cup 2 1/2 71
Tapioca (quick-cooking) 2 tablespoons 3/4 21
Toffee chunks 1 cup 5 1/2 156
Vegetable shortening 1/4 cup 1 5/8 46
1/3 cup 2 1/8 60
1/2 cup 3 1/4 92
Vital wheat gluten 2 tablespoons 5/8 18
Walnuts (whole) 1/2 cup 2 1/4 64
Walnuts (chopped) 1 cup 4 113
Water 1/3 cup 2 5/8 74
2/3 cup 5 1/4 149
Wheat berries (red) 1 cup 3 1/2 99
Wheat bran 1/2 cup 1 1/8 32
Wheat (cracked) 1 cup 5 1/4 149
Wheat flakes (malted) 1/4 cup 1 28
Wheat germ 1/4 cup 1 28
Yeast (instant) 2 1/4 teaspoons 1/4 7
Yogurt 1 cup 8 227
Zucchini (shredded) 1 cup 5-6 142-170

 

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.

Latest posts by Steve Nubie (see all)

4 Comments
  1. Reply
    bev April 5, 2018 at 3:43 am

    my bread recipe book measures in weight for how long to cook, but my bread maker measures in with a timer, how can I convert?

    • Reply
      Admin April 8, 2018 at 6:50 am

      Hi, not sure I quite understand. What do you mean “measures in weight for how long to cook” ?

  2. Reply
    Ann F February 8, 2016 at 3:42 pm

    Just wanted to take a moment to tell you much I like this site! Every recipe I’ve tried has worked perfectly and made fabulous bread! The ones from my bread machine booklet are just awful – which sent me looking on the internet – only to find low and behold that many others think the Cuisinart recipes are not so great. I also have an older Hitachi bread machine that I don’t like the recipes so much in either. We have been feasting on good stuff from here. Especially loving the beer recipes.

    • Reply
      Admin February 9, 2016 at 10:29 am

      Hi Ann,

      Thank you so much for the great feedback 🙂
      Let us know if you have any questions or want a specific recipe and we will be glad to assist.

Leave a Reply to bev Cancel reply

Join our Community Now!

GET THIS RECIPE NOW!

We are giving away an exclusive coupon to our first 500 subscribers for our new upcoming bread machine recipe book!
APPLY
*We promise not to send any spam and not more than one email per week
close-link