Cups to Grams (Flour)

The recipe calls for 2 cups of flour, the author's cup is not your cup, and you want the number your scale understands. Type the amount and the weight shows up straight away at 120 g per cup, the usual figure for plain all-purpose flour. Decimals work fine: 1.5 gives 180 g, 0.5 gives 60 g and 2.25 gives 270 g, so half and quarter cups are covered.

Flour is the worst ingredient to measure by volume because it packs down. Scooping the cup straight into the bag and pressing can give you 140 to 150 g, over 20% above the standard. The 120 g figure assumes loose flour, spooned into the cup and levelled with the back of a knife, without tapping the cup on the counter. That is why the same cake turns out dry in one kitchen and moist in another.

The factor applies to wheat flour and nothing else. Granulated sugar and raw rice are far denser, around 200 g and 185 g per cup, and each has its own converter on the site. The calculation is a fixed multiplication done in your browser, with nothing sent anywhere. If you own a scale, weigh instead: in bread and laminated dough, an extra 20 g of flour already changes the texture.