Conversion Chart for Flour
Use a source-labelled flour conversion chart, then keep the recipe author’s gram amounts when available. The free PDFs explain the references. The USD5 offline pack adds editable cup-method records, full-precision recipe scaling and planned-versus-actual weighing records.
- Instant download
- Editable Excel & Word
- Print-ready PDF
- 7-day refund
9 files · 3 XLSX, 4 PDF, 1 DOCX, TXT
Flour & Baking Conversion Charts
Source-labelled flour references, a personal cup-method workbook, full-precision recipe scaling and planned-versus-actual weighing records. Nine files, including three editable Excel workbooks.
- 3 XLSX: reference + cup trials, 15-ingredient converter, 12-row weighing record
- 4 static PDF worksheets (6 pages), also available free
- 1 editable Word recipe card; only this card is DOCX
- README with workflow, sources, software and license
$5.00 USD, one-time 9 files · one ZIP
- Instant download
- 7-day refund
- Secure checkout by Stripe
7-day money-back guarantee. Full refund within 7 days of purchase, even after you download.
Free sample: Flour reference + cup-method worksheet (PDF, 2 pages)
Flour & Baking Conversion Charts
Source-labelled flour references, a personal cup-method workbook, full-precision recipe scaling and planned-versus-actual weighing records. Nine files, including three editable Excel workbooks.
- Flour references and a personal three-trial cup-method workbook
- 15-ingredient full-precision recipe converter with source fields
- 12-row planned-versus-actual weighing workbook and Word card
- Four static printable PDFs (six pages) and README — nine files total
Only XLSX files calculate. PDFs and DOCX are static/manual. Tested in desktop Excel and Word; other apps not verified. Files do not synchronize automatically.
$5.00 USD, one-time 9 files · one ZIP
- Instant download
- 7-day refund
- Secure checkout by Stripe
7-day money-back guarantee. Full refund within 7 days of purchase, even after you download.
Free sample: Flour reference + cup-method worksheet (PDF, 2 pages)
Full refund within 7 days — see the refund policy and license.
Free printables
Four printable PDFs are free, no sign-up. The pack adds reusable editable workbooks and a Word record; reference data is not exclusive.
Printable Flour Conversion Chart
Printable Baking Conversion Chart
Printable Flour Recipe Conversion Chart
Printable Flour Conversion Chart Recipe CardFlour conversion chart with a named reference
Selected King Arthur Baking reference weights, checked 6 November 2026. These are not universal densities for all flour brands or cup methods. Use the recipe author’s grams first; changing flour type is not justified by matching its weight.
| Reference flour | 1 cup (g) | 1/2 cup (g) | 1/4 cup (g) |
|---|---|---|---|
| All-purpose | 120 | 60.00 | 30.00 |
| Bread | 120 | 60.00 | 30.00 |
| Unbleached cake | 120 | 60.00 | 30.00 |
| Pastry | 106 | 53.00 | 26.50 |
| Whole wheat | 113 | 56.50 | 28.25 |
| Self-rising | 113 | 56.50 | 28.25 |
| Medium rye | 106 | 53.00 | 26.50 |
| Spelt | 99 | 49.50 | 24.75 |
| Almond | 96 | 48.00 | 24.00 |
| Coconut | 128 | 64.00 | 32.00 |
| Oat | 92 | 46.00 | 23.00 |
| White rice | 142 | 71.00 | 35.50 |
Keep precision until you weigh
At a chosen recipe reference of 125 g/cup, 2.5 cups × 1.5 batches = 468.75 g. Do not round 312.5 g to 312 before multiplying. This example illustrates arithmetic; it does not replace the 120 g/cup all-purpose reference above or your recipe author’s value.
What the editable pack adds
- Record three net cup weights, the flour brand, cup size and method. Excel computes the mean and range; it does not calibrate your scale.
- Copy the selected value and its source into a 15-ingredient recipe sheet. Missing, negative or invalid inputs block a usable total.
- Record planned and actual weights for up to 12 ingredients, and keep the result for the next batch.
For example, trials of 122, 125 and 123 g have a mean of 123.333333 g and a range of 3 g. Those are illustrative inputs, not tested brand measurements. The separate files do not synchronize. Bake time, oven settings, pan suitability and substitutions still come from the tested recipe.
Free references and alternatives
For a one-off lookup, use the free King Arthur Baking ingredient chart. Its flour-measuring guide recommends a scale. The four PDFs on this page are also free. Buy the pack only if editable offline conversion and batch records suit your workflow; reference data is not exclusive.
Frequently asked questions
How much is a cup of all-purpose flour?
The selected King Arthur Baking reference is 120 g/cup. Other recipes may specify a different weight or filling method. Use the author’s grams first.
Is 125 g/cup always wrong?
No. It can be a chosen recipe reference. The converter accepts your selected grams per cup and requires a source or method rather than silently choosing for you.
What do I get for USD5?
Nine files: three Excel workbooks, four PDF worksheets, one editable Word recipe card and README. The PDFs are also free; the paid increment is reusable editable calculation and recordkeeping.
Do the PDFs calculate?
No. Only XLSX workbooks recalculate. PDFs and the Word card are manual records. Files do not synchronize automatically.
Does scaling change baking time?
The workbook scales ingredient amounts only. It does not determine oven settings, time, pan suitability or ingredient substitutions.
Which applications were tested?
Desktop Microsoft Excel and Word. Other applications are not verified. Printable PDFs use US Letter; use Fit to page for A4.