Volume to Weight Converter

Density varies with particle size and how the flour packs. Rice flour is fine and dense at roughly 158g per cup, while almond flour is coarser and airier at around 96g per cup. Bread flour (130g/cup) and all-purpose (125g/cup) sit closer together but are not identical.

Not very. Scooping straight into the bag compacts the flour and can add 20–30% more than the recipe intended. This converter assumes flour that is scooped and then leveled off, which is more consistent, but weighing on a scale removes the variable entirely.

All-purpose flour runs about 125g per cup; bread flour runs about 130g per cup. Bread flour's higher protein content and slightly different milling pack a bit more mass into the same cup, though the difference is small enough that most recipes tolerate either.

Sixteen. That conversion is what lets this tool handle odd amounts like "2 cups plus 3 tablespoons" when converting to grams, or hand back a clean cups-plus-tablespoons result when converting from grams.

Yes. Switch to Grams → Cups mode, enter the weight, and the calculator returns whole cups plus any remaining tablespoons for the selected flour type, so you are not stuck reading off an awkward decimal.

Whole wheat includes bran and germ particles that are bulkier and do not pack as tightly as pure endosperm flour. That gives whole wheat a lower density by volume (about 120g per cup) even though it is often described as the "heavier" flour in terms of how dense the dough feels.