Flour mL to grams conversion chart
These values use the clearly stated baseline of 0.529 g/mL. For a recipe that specifies grams, weighing is still more reliable than estimating the mass of a packed cup.
| Volume | Estimated mass | US cups (volume) |
|---|---|---|
| 1 mL | 0.53 g | 0.004 US cups |
| 5 mL | 2.65 g | 0.021 US cups |
| 10 mL | 5.29 g | 0.042 US cups |
| 15 mL | 7.94 g | 0.063 US cups |
| 25 mL | 13.23 g | 0.106 US cups |
| 30 mL | 15.87 g | 0.127 US cups |
| 50 mL | 26.45 g | 0.211 US cups |
| 60 mL | 31.74 g | 0.254 US cups |
| 75 mL | 39.68 g | 0.317 US cups |
| 100 mL | 52.9 g | 0.423 US cups |
| 125 mL | 66.12 g | 0.528 US cups |
| 150 mL | 79.35 g | 0.634 US cups |
| 180 mL | 95.22 g | 0.761 US cups |
| 200 mL | 105.8 g | 0.845 US cups |
| 240 mL | 126.96 g | 1.014 US cups |
| 250 mL | 132.25 g | 1.057 US cups |
| 300 mL | 158.7 g | 1.268 US cups |
| 350 mL | 185.15 g | 1.479 US cups |
| 400 mL | 211.6 g | 1.691 US cups |
| 500 mL | 264.5 g | 2.113 US cups |
The final column shows the volume expressed as cups, not the weight of a universal “cup of flour.”
How to turn mL of flour into grams
Volume tells you how much space All-purpose flour takes. Mass tells you how much of the ingredient is present. You connect the two through bulk density, normally written as grams per milliliter (g/mL).
250 mL
0.529 g/mL
132.25 g
The forward formula is grams = mL × density (g/mL). The inverse is mL = grams ÷ density (g/mL). Keep the same density on the way back; mixing figures from different ingredient types defeats the comparison.
Check the exact form
Identify whether your ingredient is All-purpose flour or a different form. A substitution between forms can change volume and texture.
Choose a defensible factor
Start with the site reference of 0.529 g/mL, or use the weight-per-cup printed by your ingredient manufacturer.
Calculate mass
Multiply the measured mL by 0.529 for this reference. For example, 250 mL gives about 132.25 g.
Verify and round
Check the recipe’s specified measuring method, then use a scale when accuracy matters. Round to a sensible number of grams.
Different forms of flour do not weigh the same
Sifting before versus after filling a cup changes how much air remains in the measure. Do not treat a cup weight from one measuring method as universal. This side-by-side table mixes the site's disclosed estimates with explicit published cup-weight references. The reference notes prevent figures calculated under different measuring methods from being mistaken for an interchangeable standard.
| Variety or method | Reference g/mL | 100 mL | 250 mL |
|---|---|---|---|
| All-purpose flour, site reference | 0.529 | 52.9 g | 132.25 g |
| All-purpose flour, King Arthur cup estimate | 0.507 | 50.72 g | 126.8 g |
| Whole wheat flour, King Arthur cup estimate | 0.478 | 47.76 g | 119.41 g |
| Cake flour, loose preset | 0.48 | 48 g | 120 g |
- All-purpose flour, site reference: Our current loose-measure preset, not a lab standard
- All-purpose flour, King Arthur cup estimate: 120 g per US cup on published ingredient chart
- Whole wheat flour, King Arthur cup estimate: 113 g per US cup on published ingredient chart
- Cake flour, loose preset: Approximation; flour brands and sifting differ
Teaspoons, tablespoons and cups for {escape(name.lower())}
One metric cup equals 250 mL, while a US customary cup is about 236.59 mL. A metric teaspoon is commonly treated as 5 mL and a metric tablespoon as 15 mL. Do not silently replace a national measuring convention with another.
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Useful conversions usually start with a practical question: whether a recipe gives only volume, whether a product's form differs, and whether precision matters to the final result.
{distinct}How to measure {escape(name.lower())} more consistently
{tips}For each variation, document whether you used a leveled measure, packed cup or a pre-weighed quantity. This makes comparisons reproducible across batches.
Sifting, scooping and cup-weight differences
A flour conversion chart describes the relationship between a particular way of filling a container and a mass in grams. It is not a universal identity for the ingredient. A level cup spooned in gently can hold less flour than the same cup dipped directly into the bag, even though the measuring vessel has not changed size. The difference is the amount of air between particles. Flour type, grain size and moisture can contribute additional variation.
A frequently used published comparison is the King Arthur Baking chart, which lists 120 g for a US cup of all-purpose flour. That translates to roughly 0.507 g/mL if the customary cup is taken as 236.588 mL. The calculator’s working preset is 0.529 g/mL, or about 125 g per US cup. Showing both numbers is more helpful than pretending that one is the exact weight of every cup.
For yeast bread, too much flour can make the dough stiffer than intended. For cakes, the difference can change the crumb. If the recipe provides 350 g flour, weigh 350 g; if it only supplies cups and the original source identifies a measuring convention, use that convention before converting.
When documenting a recipe conversion, write down the flour variety and whether the cup was spooned, sifted or scooped. That simple note makes repeat batches much easier to troubleshoot.
Grams to milliliters of {escape(name.lower())}
Going backwards needs the same density assumption. For example, a 100 g amount of {escape(kind)} occupies about {smart_fmt(100/d,2)} mL at {d} g/mL. It is not a statement that all forms of the ingredient take the same amount of space.
{reverse}Worked recipe: bread flour when the cookbook uses cups
Imagine a bread formula that calls for 3 cups of all-purpose flour but supplies no gram weight. A US customary cup holds about 236.588 mL, so 3 cups occupy approximately 709.76 mL. At the site's baseline 0.529 g/mL, that works out to roughly 375.46 g. King Arthur's 120 g-per-cup reference would instead suggest 360 g for the same three stated cups. The roughly 15 g difference is not a disagreement about arithmetic. It comes from the choice of reference weight per cup.
For a bread recipe, the better solution is to identify whose recipe it is and follow that author's flour measuring guidance. If the recipe specifies 360 g as the intended mass, use that amount. If it says to fluff flour, spoon into the measure and level, do not scoop directly into a compact bag. A bread dough may need later hydration adjustments, but the converter should not hide the original measuring assumption.
Worked recipe: a cake using a metric measuring cup
A metric cup is 250 mL. A cake recipe requiring one and a half metric cups therefore names 375 mL of flour by volume. Using 0.529 g/mL gives 198.38 g as a working estimate. By comparison, using the 120 g per US cup chart implies about 190.20 g for that same 375 mL of volume. The values are not identical because the volume of a metric cup has already been accounted for, but the bulk-density model differs.
It is tempting to round both to 200 g and ignore the distinction. That is reasonable for a rough substitution only if the recipe tolerates the difference. For a carefully tested sponge cake, use the author-provided gram amount whenever possible. The number of decimal places in a web chart cannot make up for a scoop that was packed differently from the source recipe.
Worked recipe: converting whole wheat flour
Whole wheat flour includes bran and germ and may settle differently from white all-purpose flour. King Arthur lists around 113 g per US cup for its premium whole wheat flour, a different reference from its 120 g all-purpose flour. For two US cups, the chart therefore implies about 226 g whole wheat versus 240 g of that brand's all-purpose flour. If you are converting two cups in a bread recipe, the type must be part of the calculation.
The difference in absorption matters beyond the numbers. Whole wheat flour can absorb liquids differently and the bread texture may change even if the masses are equal. A conversion guide can give you a good first weight, but it cannot rewrite the recipe's hydration, mixing time or gluten development.
Practical flour-checking checklist
Before baking, record four facts: ingredient type, cup definition, how the flour was filled and the chosen density or gram-per-cup reference. If the source publishes grams, prefer that figure. If the source only publishes a cup measure, do not claim the converted grams are exact. For scaling, calculate the original batch once and then multiply the final gram amount by your scale factor; this avoids repeatedly rounding a cup estimate.
For example, if a two-batch bake needs 360 g flour per batch, weigh 720 g total rather than re-scooping six cups and hoping they settle consistently. A weighed total gives you a controlled input for the dough, which is the real point of converting volume to mass.
Questions about {escape(name.lower())} conversion
How many grams are in 100 mL of flour?
Using the stated 0.529 g/mL reference, 100 mL is approximately 52.9 g. Check the ingredient form and measuring method.
How much is 250 mL of flour?
At 0.529 g/mL, 250 mL is around 132.25 g. A metric cup is 250 mL; a US customary cup is smaller.
How many mL are in 100 g of flour?
Divide 100 by 0.529. The result is about 189 mL, assuming the same bulk density.
Is 1 mL the same as 1 gram?
Not for every food. One milliliter of flour has an estimated mass of 0.529 g in the stated reference; 1 g/mL is an approximation for water.
Why does another flour conversion chart give a different number?
Different brands, forms, temperatures, packing techniques and cup definitions can produce different apparent densities. Sifting before versus after filling a cup changes how much air remains in the measure. Do not treat a cup weight from one measuring method as universal.
Should I use a kitchen scale or measuring cup?
A scale measures ingredient mass directly and is generally preferable where a recipe lists grams. A calibrated cup is useful for liquids or rough portions.
References, sourcing and corrections
King Arthur Baking ingredient weight chart (brand-specific reference cup weights); NIST unit factors (US customary/metric volumes); BIPM SI Brochure (measurement conventions). Recipe density presets are working estimates, not independent measurements or endorsements from these institutions.
If you notice a mismatched product density or a confusing variant, please report a correction. See the calculation methodology for how approximate ingredient presets are managed.
More useful conversions
Try mL to cups when a recipe specifies volume, mL to teaspoons for smaller quantities, and the ingredient guide directory for other foods.