Different flours pack differently, so their cup-to-gram weight varies. This chart lists the weight of one cup of each common flour, with its protein range.
| Flour | 1 cup (g) | Protein |
|---|---|---|
| All-purpose | 120 | 10 – 12% |
| Bread | 127 | 12 – 14% |
| Cake | 114 | 7 – 9% |
| Whole wheat | 120 | 13 – 14% |
| Pastry | 106 | 8 – 9% |
| Self-rising | 125 | 8 – 9% |
| 00 (Italian) | 120 | varies |
Weigh flour for consistency. Flour is the easiest ingredient to mis-measure by volume. A scale at these gram weights gives the same result every bake.
FAQ
Why does flour measurement vary so much between cooks using the same cup measurement? How flour is scooped changes its density in the cup significantly. Spooning flour into a cup and leveling it packs in less flour than scooping directly from the bag, which is why weighing flour gives far more consistent results than volume measurement.
Compare flours by strength in the Flour Protein Comparison, and read How to Measure Flour Correctly.