Converting Grams to Cups for Basic Ingredients

A handy conversion chart for converting grams to cups for both liquid and dry ingredients, including butter, sugar, flour and rice.

Below are the conversions which I have used in most of my recipes. The cup measurements are approximate as there may be variations according to brands, how the ingredients are measured, and how the scales are calibrated. Please scroll to the bottom to see my notes on converting grams to cups.

Liquid Measures

For the US:

US Cups

Millilitres

1 US cup

240 ml

1/2 US cup

120 ml

1/3 US cup

80 ml

1/4 US cup

60 ml

1 US tablespoon (Note: US, UK and NZ tablespoon = 15 ml, but an Australian tablespoon = 20 ml)

15 ml

1 teaspoon

5 ml

For all other countries, including UK, NZ and Australia:

Cups

Millilitres

1 cup plus 3 tablespoons

300 ml

1 cup

250 ml

3/4 cup plus 2 teaspoons

200 ml

1/3 cup plus 1 tablespoon

100 ml

1/2 cup

125 ml

1/3 cup

83ml

1/4 cup

63 ml

1 tablespoon (Note: US, UK and NZ tablespoon = 15 ml, but an Australian tablespoon = 20 ml)

15 ml

1 teaspoon

5 ml

(Note: For most recipes, the difference between a US cup measure and those used in other countries is unlikely to affect the recipe. Hence, you will find that many publications will treat cup measures as the same in all countries.)

Butter

US Measures

Grams

1 1/3 stick butter (US only)

150 g

1 stick butter (US only)

110 g

1/2 stick butter (US only)

55 g

1/4 stick butter (US only)

27.5 g

1 cup

225 g

1/2 cup

112 g (or 1 stick in the US)

1/3 cup

75 g

1/4 cup

56 g

1 tablespoon

15 g

Chia Seeds

Cups

Grams

1 cup

175 g

1/2 cup

88 g

1/3 cup

58 g

1/4 cup

44 g

Cocoa Powder

Cups

Grams

1 cup

130 g

1/2 cup

64 g

1/3 cup

43 g

1/4 cup

33 g

1 tablespoon

5 g

Cornstarch (Cornflour)

Cups

Grams

1 cup

125 g

1/2 cup

63 g

1/3 cup

42 g

1/4 cup

31 g

1 tablespoon

7 g

Couscous (Uncooked)

Cups

Grams

1 cup

180 g

1/2 cup

90 g

1/3 cup

60 g

1/4 cup

45 g

Flour (Plain Flour, All-Purpose Flour or Self- Raising Flour, Unsifted)

Cups

Grams

1 1/3 cup

200 g

1 cup

150 g

2/3 cup

100 g

1/2 cup

75 g

1/3 cup

50 g

1/4 cup

38 g

1 tablespoon

7 g

Ground Almonds (Almond Meal)

Cups

Grams

1 cup

125 g

1/2 cup

63 g

1/3 cup

42 g

1/4 cup

31 g

Honey

Cups

Grams

1 cup

100 g

1/2 cup

50 g

1/3 cup

33 g

1/4 cup

25 g

Light Brown Sugar (lightly packed)

Cups

Grams

1 cup

160 g

1/2 cup

80 g

1/3 cup

53 g

1/4 cup

40 g

1 tablespoon

12 g (tightly packed)

Parmesan (Finely Grated)

Cups

Grams

1 cup

80 g

1/2 cup

40 g

1/3 cup

27 g

1/4 cup

20 g

Polenta (fine polenta, quick cook)

Cups

Grams

1 cup

185 g

1/2 cup

93 g

1/3 cup

62 g

1/4 cup

46 g

Powdered Sugar (Icing Sugar or Confectioner’s Sugar)

Cups

Grams

1 cup

135 g

1/2 cup

68 g

1/3 cup

45 g

1/4 cup

34 g

1 tablespoon

10 g

Rice (Uncooked)

Cups

Grams

1 cup

200 g

1/2 cup

100 g

1/3 cup

67 g

1/4 cup

50 g

Rolled Oats (Oatmeal)

Cups

Grams

1 cup

175 g

1/2 cup

88 g

1/3 cup

58 g

1/4 cup

44 g

Sugar (Caster Sugar, Demerera Sugar, Superfine Sugar, Granulated Sugar)

Cups

Grams

1 cup

220 g

1/2 cup plus 3 tablespoons

150 g

1/2 cup

110 g

1/3 cup

73 g

1/4 cup

55 g

1 tablespoon

12 g

Convert Grams to Cups

As an Australian, I grew up learning and using the metric system which is based on weights. Measuring ingredients in the kitchen typically involves a scale, although the Australian system is also impartial to measuring cups; I grew up learning to measure many wet and dry ingredients with measuring cups, whilst hard-to-measure ingredients (like meat and vegetables) were weighed using scales.

Since starting this blog, I have had to convert many of my recipes over to the American system which relies heavily on measuring cups and measuring spoons.

I find using weights to be a more accurate measurement than using measuring cups and spoons, especially in baking which requires exact measurements for a more successful result. And maybe because I grew up weighing ingredients, I find it to be quicker and easier.

Whilst using measuring cups and spoons can often be more convenient than pulling out the kitchen scale, they are more prone to giving inaccurate measurements as the weight can vary depending on whether the ingredients have been loosely, lightly or tightly packed. Also, not all measuring cups and spoons are accurately calibrated; I have many beautiful and colourful measuring cups from Anthrolopogie which are, sadly, not accurate at all.

Personally, I always weigh my ingredients when baking. But when I am cooking a savoury dish like a stew or stir-fry, I tend to rely on measuring cups more often for convenience.

Using Measuring Cups & Measuring Spoons

When using measuring cups or spoons, my preference is to use a brand like Cuisipro or Tupperware, which can be found in many professional kitchens and which can be relied upon to give accurate measurements.

To measure dry ingredients like flour or icing sugar (powdered sugar), you should scoop the ingredient into the measuring cup or spoon, then use a flat palette knife or similar to tap the ingredient into the vessel to fill any air pockets, and finally use the palette knife to level off the ingredient.

For liquid ingredients, I recommend using a glass Pyrex measuring jug which should be placed flat on the kitchen counter and read at eye-level when you are taking the measurement. For small quantities (up to 2 tablespoons), I use one of those tiny measuring shot glasses.

It makes sense to have several sets of measuring cups and spoons in the kitchen.

When buying new measuring cups (especially pretty ones which look good but their accuracy may be questionable), I always check their calibration against my Cuisipro set and Pyrex jug.

Using Digital Scales

When using kitchen scales, I highly recommend a digital scale. Most are very reliable, though you should find a good brand which is quite sensitive to give the most accurate readings.

The advantage of using a digital scale is that, for many recipes, you can use the same bowl (like the bowl of your stand mixer) to measure all of your ingredients; after you have added an ingredient, you simply press Tare or Reset to have the scale back at zero before weighing your next ingredient.

I highly recommend having a few spare batteries for the digital scale on hand, just in case the batteries die whilst you are in the midst of cooking.

Recipes on Eat, Little Bird

All recipes are tested using weight measurements and, where possible, I recommend that you also use the same, especially for baking recipes.

The US measurements (using measuring cups and spoons) are provided as a courtesy and are approximate. If in doubt, please use the weight measurements.