Grams to cups for all-purpose flour
One US cup of all-purpose flour weighs about 120 g, so 100 g is about 0.83 cups (7/8 cup). Spoon and level, do not scoop. Real-world range: 120 to 145 g depending on how the cup is filled. The calculator and table below use this figure for any amount.
Conversion table
| Grams | Cups | Closest kitchen measure |
|---|---|---|
| 25 g | 0.21 | 1/6 cup |
| 50 g | 0.42 | 3/8 cup |
| 75 g | 0.63 | 5/8 cup |
| 100 g | 0.83 | 7/8 cup |
| 125 g | 1.04 | 1 cup |
| 150 g | 1.25 | 1 cup + 1/4 |
| 200 g | 1.67 | 1 cup + 2/3 |
| 250 g | 2.08 | 2 cups + 1/8 |
| 300 g | 2.5 | 2 cups + 1/2 |
| 400 g | 3.33 | 3 cups + 1/3 |
| 500 g | 4.17 | 4 cups + 1/6 |
How to measure it
Flour is the ingredient where cup measuring goes wrong most often. It compresses easily, so the same cup can hold anywhere from 120 g when spooned in gently to 145 g when the cup is dipped straight into the bag. That swing is about two extra tablespoons, enough to turn a chewy cookie dry or a tender cake dense.
This site uses 120 g per cup, the spoon-and-level standard most modern American recipes assume. Fluff the flour in its container, spoon it into the cup without pressing, then sweep the top flat with a straight edge. If a recipe author says they scoop, their cup is heavier and you should trust their number instead.
Bread flour and whole wheat flour run a few grams heavier per cup, and cake flour a few grams lighter, but 120 g is a safe working figure for anything labelled all-purpose or plain flour.
Density source: Published baking company ingredient charts (spoon-and-level method). Method assumed: Assumes spoon-and-level. Scooped flour runs closer to 140 g a cup.
Questions about all-purpose flour
Other ingredients
See also: why conversion charts disagree and the full density data.