Convert between cups, grams, ounces, tablespoons, and milliliters for 30+ baking ingredients. Plus a temperature converter for °F and °C.
Here's a fun experiment: scoop a cup of rice flour by dipping the cup into the bag, then scoop another cup by spooning flour into the cup and leveling it off. Weigh both. You'll get two completely different numbers — sometimes 30-40 grams apart. That's the difference between a light, fluffy muffin and a dense, dry hockey puck.
Every recipe on Bloom Cooking includes gram measurements for this reason. But if you're converting an older recipe or one from another site that only lists cups, this tool does the math for you — with ingredient-specific densities, not generic estimates.
The most common conversion GF bakers need is cups to grams for flour. Here are the weights you'll use most often, straight from our test kitchen measurements:
These numbers come from the spoon-and-level method (spooning flour into the cup and leveling with a straight edge). If you dip and scoop, you'll pack in 15-30% more flour. That's why we always recommend weighing — it eliminates this variable entirely.
Ovens in the US use Fahrenheit; most of the rest of the world uses Celsius. If you're following a recipe from another country (or your oven has both scales and you're not sure which to use), here are the temperatures you'll see most in GF baking:
For convection ovens, subtract 25°F (about 15°C) from these numbers. The circulating air cooks more efficiently. Need to build the perfect flour blend for your recipe? Our flour calculator has you covered.
Baking is chemistry. Unlike cooking where you can eyeball ingredients, baking ratios directly affect texture, rise, and structure. This matters even more in gluten-free baking because GF flours absorb water differently — being off by 20g of flour can turn a fluffy cake into a dense brick. A kitchen scale removes the guesswork entirely.
It depends on the flour. A cup of all-purpose wheat flour weighs about 125g, but GF flours vary widely: white rice flour is about 160g per cup, almond flour is 96g, tapioca starch is 120g, and oat flour is 92g. This is exactly why weighing is so important in GF baking — "1 cup of flour" can mean very different things.
Fluid ounces measure volume (how much space something takes up) and weight ounces measure mass (how heavy something is). For water, they're roughly the same — 1 fl oz of water weighs about 1 oz. But for ingredients like flour, honey, or oil, they're very different. Our converter uses weight ounces for dry ingredients and fluid ounces for liquids.
The converter gives standard oven temperatures. For convection ovens, reduce the temperature by 25°F (about 15°C) from the converted result. Convection fans circulate hot air more efficiently, so you need slightly less heat to achieve the same baking result.
Yes. Our converter includes 30+ common baking ingredients with their specific weight-per-volume data. Select your ingredient, enter the amount in any unit, and get the equivalent in cups, grams, ounces, tablespoons, or milliliters. The conversion accounts for each ingredient's unique density.
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