Convert grams to cups for various ingredients with our free online cooking converter. Perfect for baking, cooking, and recipe conversions.
| Ingredient | 1 Cup (g) | 1/2 Cup (g) | 1/4 Cup (g) | 1/3 Cup (g) |
|---|---|---|---|---|
| All-Purpose Flour | 120 | 60 | 30 | 40 |
| Bread Flour | 130 | 65 | 32.5 | 43.3 |
| Cake Flour | 110 | 55 | 27.5 | 36.7 |
| Whole Wheat Flour | 130 | 65 | 32.5 | 43.3 |
| White Sugar | 200 | 100 | 50 | 66.7 |
| Brown Sugar (packed) | 220 | 110 | 55 | 73.3 |
| Powdered Sugar | 120 | 60 | 30 | 40 |
| Butter | 227 | 113.5 | 56.8 | 75.7 |
| Vegetable Oil | 218 | 109 | 54.5 | 72.7 |
| Milk | 245 | 122.5 | 61.3 | 81.7 |
| Water | 240 | 120 | 60 | 80 |
| Honey | 340 | 170 | 85 | 113.3 |
| Rolled Oats | 90 | 45 | 22.5 | 30 |
| Table Salt | 288 | 144 | 72 | 96 |
Converted value = Source value × Conversion factor
For affine conversions such as temperature, an offset is also applied.The tool applies the relevant factor or temperature offset to the source value. Currency outputs require a current exchange-rate source, while cooking volume-to-weight conversions can vary by ingredient density and measuring method.
Grams to Cups Calculator converts the entered value from one supported unit to another. Convert grams to cups for various ingredients with our free online cooking converter. Perfect for baking, cooking, and recipe conversions. It is designed for quick reference while keeping the conversion direction and displayed precision clear.
It is an estimate generated from the values entered on this page and the calculation method shown in the formula and methodology sections.
The calculator validates the entered values, applies the protected formula shown on the page and then rounds only the displayed result where appropriate.
Use current source values, confirm units and time periods, include every requested cost or measurement, and avoid rounding inputs before the final calculation.
Different calculators may use different assumptions, time periods, rounding rules, reference standards or included costs. Compare the inputs and limitations before comparing answers.
Rounding, unit conventions and—for ingredients—density or measuring technique can produce small differences. Currency values can also vary by rate source, timestamp and provider fees.
Recalculate whenever a material input changes, such as a rate, price, balance, measurement, time period, fee, contribution or project dimension.
Enter a known source value, confirm the direction of conversion and compare the result with the level of precision required. Keep extra decimal places for technical work and round only at the final step.