Recipe Measurement Converter

Switch to the 'Grams → cups' tab and paste your ingredient list. For flour the tool divides by 120 g per US cup, the King Arthur published figure for all-purpose flour, so 300 g comes back as 2 1/2 cups. Bread flour and cake flour are also 120 g, whole wheat is 113 g, and almond flour is 96 g - each is looked up separately from the ingredient name on the line, so you don't have to tell it which flour you meant.

Collez la liste d'ingrédients et choisissez le sens de conversion. Chaque ligne est convertie avec la densité réelle de l'ingrédient : une tasse de farine pèse 120 g, une tasse de sucre 198 g, une tasse de miel 336 g. Le convertisseur reconnaît aussi les noms français courants (farine, sucre, beurre, lait, miel, crème, œufs) ainsi que les fractions et les décilitres. Les températures du four sont converties en °C, °F et thermostat gaz britannique.

No, they solve different problems and are useful together. The Recipe Scaler changes the quantities to serve a different number of people - it takes a recipe for 4 and gives you the same units scaled for 10. This converter changes the units without changing the amount of food: cups become grams, or grams become cups. Scale first to get the servings right, then convert the units into whatever your kitchen scale or measuring cups actually use.

Because that's what the cited source publishes, and inventing a different number would break consistency with the recipes those figures come from. A US cup is strictly 236.588 ml, and water is 1 g per ml, so a physicist would say 236.6 g. American baking convention instead treats 8 fluid ounces of water as 8 ounces by weight, which is 227 g, and that's the figure King Arthur prints for water, milk, buttermilk and cream. The roughly 4% difference is immaterial for liquids in baking, but the tool shows you the published figure it used so you're never guessing which convention is in play.

The table uses the packed figure, 213 g per cup, because 'packed' is what virtually every recipe calling for brown sugar means and what King Arthur publishes. Powdered sugar is listed unsifted at 113 g. Where a distinction genuinely changes the number - rolled oats versus oat flour, cornmeal versus polenta, Diamond Crystal versus Morton's kosher salt, which differ by a factor of two - they're separate entries and the tool matches whichever name your recipe actually used.

Yes. Fractions work as ½, 1/2, 2 1/2 or 2½; ranges like '2 to 3 cups' or '2-3 cups' convert the lower amount and flag the line so you know. Decilitres are supported for Scandinavian and Dutch recipes. Any oven temperature in the text is picked out and shown in °C, °F, UK gas mark and the fan/convection setting - and where the exact arithmetic and the conventional oven marking differ, such as 350 °F being 176.7 °C but set as 180 °C, both numbers are shown rather than one silently rounded.