Converting Grams to Cups for Basic Ingredients

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A handy conversion chart for converting grams to cups for both liquid and dry ingredients, including butter, sugar, flour and rice.

convert grams to cups, vintage measuring spoons and measuring cups

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.

Liquid Measures

For the US:
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 = 1 US tablespoon (Note: US, UK and NZ tablespoon = 15 ml, but an Australian tablespoon = 20ml)
5 ml = 1 US teaspoon

For all other countries, including UK, NZ and Australia:
300 ml = 1 cup plus 3 tablespoons
250 ml = 1 cup
200 ml = 3/4 cup plus 2 teaspoons
100 ml = 1/3 cup plus 1 tablespoon
125 ml = 1/2 cup
83 ml = 1/3 cup
63 ml = 1/4 cup
15 ml = 1 tablespoon (Note: US, UK and NZ tablespoon = 15 ml, but an Australian tablespoon = 20 ml)
5 ml = 1 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.)

Butter

1 1/3 stick butter (US only) = 150g
1 stick butter (US only) = 110g
1/2 stick butter (US only) = 55g
1 cup butter = 225g
1/2 cup butter = 112g (or 1 stick in the US)
1/3 cup butter = 75g
1/4 cup butter = 56g
1 tablespoon butter = 15g

Flour (Plain Flour, All-Purpose Flour or Self- Raising Flour, Unsifted)

1 1/3 cup flour = 200g
1 cup flour = 150g
2/3 cup flour = 100g
1/2 cup flour = 75g
1/3 cup flour = 50g
1/4 cup flour = 38g
1 tablespoon flour = 7g

Caster Sugar (Superfine Sugar)

1 cup sugar = 220g
1/2 cup plus 3 tablespoons sugar = 150g
1/2 cup sugar = 110g
1/3 cup sugar = 73 g
1/4 cup sugar = 55g
1 tablespoon sugar = 12g

Granulated Sugar

1 cup granulated sugar= 220g
1/2 cup plus 3 tablespoons granulated sugar = 150g
1/2 cup granulated sugar = 110g
1/3 cup granulated sugar = 73g
1/4 cup granulated sugar = 55g
1 tablespoon granulated sugar = 12g

Powdered Sugar (Icing Sugar or Confectioner’s Sugar)

1 cup icing sugar = 135g
1/2 cup icing sugar = 68g
1/3 cup icing sugar = 45g
1/4 cup icing sugar = 34g

Light Brown Sugar (lightly packed)

1 cup light brown sugar = 160g
1/2 cup light brown sugar = 80g
1/3 cup light brown sugar = 53g
1/4 cup light brown sugar = 40g
1 tablespoon light brown sugar = 12g (tightly packed)

Demerera Sugar

1 cup demerera sugar = 220g
1/2 cup demerera sugar = 110g
1/3 cup demerera sugar = 73g
1/4 cup demerera sugar = 55g
1 tablespoon demerera sugar = 12g

Cocoa Powder

1 cup cocoa powder = 130g
1/2 cup cocoa powder = 64g
1/3 cup cocoa powder = 43g
1/4 cup cocoa powder = 33g
1 tablespoon cocoa powder = 5g

Cornstarch (Cornflour)

1 cup cornstarch = 125g
1/2 cup cornstarch = 63g
1/3 cup cornstarch = 42g
1/4 cup cornstarch = 31g
1 tablespoon cornstarch = 7g

Ground Almonds (Almond Meal)

1 cup almond meal = 125g
1/2 cup almond meal = 63g
1/3 cup almond meal = 42g
1/4 cup almond meal = 31g

Rice (Uncooked)

1 cup rice = 200 g
1/2 cup rice = 100g
1/3 cup rice = 67g
1/4 cup rice = 50g

Chia Seeds

1 cup chia seeds = 175g
1/2 cup chia seeds = 88g
1/3 cup chia seeds = 58g
1/4 cup chia seeds = 44g

Rolled Oats (Oatmeal)

1 cup rolled oats = 175g
1/2 cup rolled oats = 88g
1/3 cup rolled oats = 58g
1/4 cup rolled oats = 44g

Couscous (Uncooked)

1 cup couscous = 180g
1/2 cup couscous = 90g
1/3 cup couscous = 60g
1/4 cup couscous = 45g

Fine Polenta (quick cook)

1 cup polenta = 185g
1/2 cup polenta = 93g
1/3 cup polenta = 62g
1/4 cup polenta = 46g

Parmesan (Finely Grated)

1 cup parmesan = 80g
1/2 cup parmesan = 40g
1/3 cup parmesan = 27g
1/4 cup parmesan = 20g

Honey

1 cup honey = 100g
1/2 cup honey = 50g
1/3 cup honey = 33g
1/4 cup honey = 25g

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.

2 comments on “Converting Grams to Cups for Basic Ingredients

  1. miranda 18 March 2018

    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 🙂

    Reply
    • Eat, Little Bird 18 March 2018

      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 🙂

      Reply

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