Converting Grams to Cups for Basic Ingredients
posted by Thanh | Eat, Little Bird on October 30, 2025 (last updated Feb 14, 2026) A handy conversion chart for converting grams to cups for both liquid and dry ingredients, including butter, sugar, flour and rice.
Below are the conversions which I have used in most of my recipes. The cup measurements are approximate as there may be variations according to brands, how the ingredients are measured, and how the scales are calibrated. Please scroll to the bottom to see my notes on converting grams to cups.
US Liquid Measures
| Millilitres | US Cups |
| 240 ml | 1 US cup |
| 120 ml | 1/2 US cup |
| 80 ml | 1/3 US cup |
| 60 ml | 1/4 US cup |
| 15 ml (Note: US, UK and NZ tablespoon = 15 ml, but an Australian tablespoon = 20 ml) | 1 US tablespoon |
| 5 ml | 1 US teaspoon |
Note: For most recipes, the difference between a US cup measure and those used in other countries is unlikely to affect the recipe. Hence, you will find that many publications will treat cup measures as the same in all countries.
Rest of World Liquid Measures, including UK, NZ and Australia
| Millilitres | Cups |
| 250 ml | 1 cup |
| 125 ml | 1/2 cup |
| 100 ml | 1/3 cup plus 1 tablespoon |
| 85 ml | 1/3 cup |
| 65 ml | 1/4 cup |
| 15 ml (Note: US, UK and NZ tablespoon = 15 ml, but an Australian tablespoon = 20 ml) | 1 tablespoon |
| 5 ml | 1 teaspoon |
Baking Powder
| Grams | Spoons |
| 15 g | 1 tablespoon |
| 5 g | 1 teaspoon |
Butter
| Grams | US Measurements |
| 150 g | |
| 110 g | 1 stick |
| 100 g | 1 stick minus 1 tablespoon |
| 75 g | |
| 50 g | |
| 15 g | 1 tablespoon |
Chocolate Chips (regular-sized)
| Grams | Cups |
| 170 g | 1 cup |
| 85 g | 1/2 cup |
| 55 g | 1/3 cup |
| 45 g | 1/4 cup |
Cocoa Powder
| Grams | Cups |
| 130 g | 1 cup |
| 65 g | 1/2 cup |
| 43 g | 1/3 cup |
| 33 g | 1/4 cup |
| 5 g | 1 tablespoon |
Cornflour (US: Cornstarch)
| Grams | Cups |
| 125 g | 1 cup |
| 63 g | 1/2 cup |
| 42 g | 1/3 cup |
| 31 g | 1/4 cup |
| 7 g | 1 tablespoon |
Flour (Plain Flour, All-Purpose Flour, Self-Raising Flour, unsifted)
| Grams | Cups |
| 200 g | 1 1/3 cup |
| 150 g | 1 cup |
| 100 g | 2/3 cup |
| 75 g | 1/2 cup |
| 50 g | 1/3 cup |
| 38 g | 1/4 cup |
| 7 g | 1 tablespoon |
Honey (Runny)
| Grams | Cups |
| 162 g | 1 cup |
| 100 g | 1/2 cup plus 2 tablespoons |
| 80 g | 1/2 cup |
| 55 g | 1/3 cup |
| 40 g | 1/4 cup |
Icing Sugar (Powdered Sugar)
| Grams | Cups |
| 135 g | 1 cup |
| 100 g | 3/4 cup |
| 68 g | 1/2 cup |
| 45 g | 1/3 cup |
| 34 g | 1/4 cup |
| 10 g | 1 tablespoon |
Light Brown Sugar (lightly packed)
| Grams | Cups |
| 160 g | 1 cup |
| 80 g | 1/2 cup |
| 53 g | 1/3 cup |
| 40 g | 1/4 cup |
| 12 g (tightly packed) | 1 tablespoon |
Rice (uncooked)
| Grams | Cups |
| 210 g | 1 cup |
| 105 g | 1/2 cup |
| 70 g | 1/3 cup |
| 53 g | 1/4 cup |
Salt (Fine Salt, Table Salt)
| Grams | Spoons |
| 18 g | 1 tablespoon |
| 6 g | 1 teaspoon |
| 3 g | 1/2 teaspoon |
Sugar (Caster Sugar, Demerera Sugar, Superfine Sugar, Granulated Sugar)
| Grams | Cups |
| 220 g | 1 cup |
| 150 g | 1/2 cup plus 3 tablespoons |
| 110 g | 1/2 cup |
| 73 g | 1/3 cup |
| 55 g | 1/4 cup |
| 12 g | 1 tablespoon |
| 4 g | 1 teaspoon |
Yeast (Dried, Instant)
| Grams | Other |
| 3.5 g | 1 teaspoon |
Convert Grams to Cups
As an Australian, I grew up learning and using the metric system which is based on weights. Measuring ingredients in the kitchen typically involves a scale, although the Australian system is also impartial to measuring cups; I grew up learning to measure many wet and dry ingredients with measuring cups, whilst hard-to-measure ingredients (like meat and vegetables) were weighed using scales.
Since starting this blog, I have had to convert many of my recipes over to the American system which relies heavily on measuring cups and measuring spoons.
I find using weights to be a more accurate measurement than using measuring cups and spoons, especially in baking which requires exact measurements for a more successful result. And maybe because I grew up weighing ingredients, I find it to be quicker and easier.
Whilst using measuring cups and spoons can often be more convenient than pulling out the kitchen scale, they are more prone to giving inaccurate measurements as the weight can vary depending on whether the ingredients have been loosely, lightly or tightly packed. Also, not all measuring cups and spoons are accurately calibrated; I have many beautiful and colourful measuring cups from Anthrolopogie which are, sadly, not accurate at all.
Personally, I always weigh my ingredients when baking. But when I am cooking a savoury dish like a stew or stir-fry, I tend to rely on measuring cups more often for convenience.
Using Measuring Cups & Measuring Spoons
When using measuring cups or spoons, my preference is to use a brand like Cuisipro or Tupperware, which can be found in many professional kitchens and which can be relied upon to give accurate measurements.
To measure dry ingredients like flour or icing sugar (powdered sugar), you should scoop the ingredient into the measuring cup or spoon, then use a flat palette knife or similar to tap the ingredient into the vessel to fill any air pockets, and finally use the palette knife to level off the ingredient.
For liquid ingredients, I recommend using a glass Pyrex measuring jug which should be placed flat on the kitchen counter and read at eye-level when you are taking the measurement. For small quantities (up to 2 tablespoons), I use one of those tiny measuring shot glasses.
It makes sense to have several sets of measuring cups and spoons in the kitchen.
When buying new measuring cups (especially pretty ones which look good but their accuracy may be questionable), I always check their calibration against my Cuisipro set and Pyrex jug.
Using Digital Scales
When using kitchen scales, I highly recommend a digital scale. Most are very reliable, though you should find a good brand which is quite sensitive to give the most accurate readings.
The advantage of using a digital scale is that, for many recipes, you can use the same bowl (like the bowl of your stand mixer) to measure all of your ingredients; after you have added an ingredient, you simply press Tare or Reset to have the scale back at zero before weighing your next ingredient.
I highly recommend having a few spare batteries for the digital scale on hand, just in case the batteries die whilst you are in the midst of cooking.
Recipes on Eat, Little Bird
All recipes are tested using weight measurements and, where possible, I recommend that you also use the same, especially for baking recipes.
The US measurements (using measuring cups and spoons) are provided as a courtesy and are approximate. If in doubt, please use the weight measurements.
Update
This post was first published on 18 February 2019. It has been updated with newer and more comprehensive information.
I think it is worth mentioning in a discussion like this that an ‘American’ cup is slightly less than an Australian one – 240ml vs 250ml 🙂
Very good point!! I thought about it, but didn’t address it because quite a few publications treat American and Australian cup measures as the same as, for most recipes, the difference is unlikely to affect the recipe. But I’ll mention this above as, you are right – it probably is worth mentioning 🙂
I would like to print the CONVERSION TABLES, but it doesn’t have “print ‘ anywhere, how am I to remember all the tables??
I would love to make Swedish recipes but there is no print for me to print this conversion chart. I’ve got cookbooks from Sweden but I don’t know the. Grams or ml thank you
How many eggs in600 grams
Hi, is there much difference for Australian recipe measurements,
Regards Kay
Hi Kay,
The main difference with Australian recipes is that 1 tablespoon is 20ml, whereas 1 tablespoon is 15ml in other countries. This small difference is unlikely to affect the outcome of most recipes, but just something to keep in mind. Hope this helps!
I was so so pleased to find your blog. Your recipes look fantastic and I love the loads of extra information you give to help us novice bakers do better. I was especially excited to see your measurement conversions. Can’t tell you how many times I’ve searched to find equivalent measurements. I look forward to trying lots of your recipes.
Hi Jane,
Thank you for your lovely comment! I hope you will enjoy the recipes on this website 🙂
I am going to make your creamy chicken tarragon !! Never cooked it before.
Thx, for sharing this knowledge ,????
With kind regards,
Carina ( Belgium)
Hello happy new year… Thank you so much for posting the conversion of measurements I’m so amazed of your ideas to post what I really need. you really educate me about this. I’m not a chef but cooking is my passion and I’ve been cooking since I was 4years old my late grandma taught and trained me well how to cook good foods except how to measure the ingredients properly and now I’m running 52 years of age this coming March 8 I’m so happy I found finally from your post what is exactly conversion of the measurements . Once again thank you to you.
Hello Blanche,
Thank you for your lovely comment. You are so lucky to have had your grandma teach you how to cook. Measuring ingredients can be confusing if you’ve never been shown how – I learnt during my home economic classes at school. It’s also confusing if you grow up using one system and are then confronted with another system, e.g. UK vs US. I hope to keep updating the list of conversions above. Happy cooking!
Indeed very useful
Thank you!
I love this it will be very useful in my cooking and baking. I still have a lot to learn. Thank you
I hope you will find the above list helpful 🙂 Happy cooking and baking!
Thanks for useful,thourgh and detailed tips.
Why on earth do we have to have so many different measurements trust the american system to be different!
Such A Great Blog. Thank U For Sharing Useful Information Abou how-many-cups-is-one-stick-of-butter .
This Article Really Amazing And So Much Helpful For Me. Keep It Up. Thanks.
First off let me say I love your recipes and love, love your presentation. Nothing beats step by step instructions with great photos so thank you for that. Now, my question is: In post below a question was asked ” is there much difference for Australian recipe measurements”? Your reply was: The main difference with Australian recipes is that 1 tablespoon is 20ml, whereas 1 tablespoon is 15ml in other countries. “This small difference is unlikely to affect the outcome of most recipes, but just something to keep in mind”. On the above conversion chart 1 cup flour = 150 grams. I usually use King Arthur Flour here in the USA and they also have a conversion chart that has flour at 120 grams per cup. That being said, a 30 gram difference in flour could possibly make or break a recipe. So i’m a little confused being weighing is supposed to be the way to achieve the best results when baking. If I didn’t see your chart and used the 150 grams of flour in your recipe it might not come out the way you intended it to and that would be ashamed.
Hi Mike,
Thank you so much for your feedback! It makes me very happy to know that you enjoy my step-by-step recipe photos 🙂
You are very correct in your observations. When it comes to tablespoon measurements, I think 5 ml is generally not going to have much effect on a recipe. But when it comes to cup measurements, especially for an ingredient such as flour, something like 30 g could make a big difference to the end result. In fact, 30 g of flour is almost 1/4 cup which, to me, is a significant amount.
Some baking recipes are more forgiving than others, so sometimes 30 g less flour may not affect a recipe at all.
But as baking is essentially culinary science, I think weighing ingredients is the better method. Weighing will produce more predictable and consistent results.
However, when I have this discussion with my American colleagues and readers, they are very loyal to their measuring cups and will swear on their life that they get perfect results every time when using their cups … until they don’t and then they prefer to blame the recipe writer for not writing a good recipe 😉
For all of the recipes on this website, the recipes are tested using a digital kitchen scale. The measurements are then converted to US cups for readers who prefer to use this system.
In my kitchen, and for the recipes on this website, 1 cup of plain (all-purpose) flour is almost always equivalent to 150 g.
Another website might have a different conversion, so I apologise if that is confusing! If you are using King Arther flour, perhaps it is the case that 1 cup of King Arthur flour equals 120 g. Different types of flour have different density, depending on their composition. It also makes a difference if the flour is sifted before being weighed.
I was going to make these rolls but I can’t Understand the measuring, I haveto have the regular measuring.
Good Job, it is very useful information about Converting Grams to Cups for Basic Ingredients. Thanks for share great recipe with us. Keep It Up…!
Hi, I’m using your recipe guidelines to make lye water for a recipe that calls for it. In your list of ingredients it says 1/2 cup baking soda and cold water. There is no amount for the water. And when baking the baking soda do I use just plain baking soda or do I add water (how much water do I add).
I’m assuming there is no water added to the baking soda when you bake it BUT I wanted to make sure. Thank you & thank you for explaining how to make lye water. Much appreciated! Kathy
Hi Kathy,
Please see my step-by-step photos which are above the recipe, and also my instructions in the recipe. You need to bake the baking soda first – no water added. Once the baking soda has been baked and cooled, you can mix it with water to make lye water. I haven’t specified how much water to use because this depends on how much lye water you want to make. You generally need a ratio of 1 part baking soda to 4 parts water. You don’t need to use all of the baked baking soda right away – you can store it in a sealed jar. Hope this helps!