Free kitchen calculator
Convert grams to cups for flour, sugar, butter, liquids and pantry ingredients. Free grams to cups calculator with baking density chart. The grams to cups result updates as you type, works offline, and is built for real recipe work on a phone or laptop.
Use this when you have a metric recipe and need a practical cup measurement. It converts by ingredient density, so 120 g flour and 120 g honey do not become the same cup amount.
The cup result is best for practical measuring, not laboratory precision. When the answer is close to a common fraction, the display snaps to a familiar kitchen fraction.
| Amount | Result |
|---|---|
| 120 g AP flour | 1 cup |
| 200 g sugar | 1 cup |
| 227 g butter | 1 cup |
| 237 g water | 1 cup |
| 60 g flour | 1/2 cup |
| 50 g sugar | 1/4 cup |
| 240 g flour | 2 cups |
| 340 g honey | 1 cup |
The calculator keeps the arithmetic visible because kitchen conversions should be checkable, not mysterious.
Search the table, then tap a heading to sort. Values are rounded only in the display; calculations use the constants embedded in the page.
This page is intentionally deterministic: no AI model, tracking script, or remote lookup is used for the calculation. The values are hardcoded from kitchen reference constants and public food-safety or nutrition references so the result is repeatable.
Using old-fashioned oats at about 89 grams per cup, 100 grams is roughly 1.1 cups. In simple kitchen language, that is just a little more than 1 cup. If the oats are thick rolled oats, the cup value may be closer to 1 cup. For breakfast porridge this is not critical, but for cookies or granola bars, weigh the oats and keep the same oat type.
One cup of cocoa powder is about 84 grams, so 100 grams is about 1.2 US cups. That is close to 1 cup plus 3 tablespoons. Because cocoa powder compacts easily, do not press it down when measuring by cup. In baking, too much cocoa can dry a cake or brownie, so for chocolate desserts I recommend using the scale and measuring exactly 100 grams.
All-purpose flour is about 120 grams per US cup, so 150 grams is about 1.25 cups. That is 1 cup plus 1/4 cup. This works if your flour is spooned and leveled. If you scoop and pack flour, 1.25 cups may weigh more than 150 grams. For breads, cakes, and pastry, measure by weight so your dough or batter does not become too stiff.
Milk is close to water in weight, so 100 grams of milk is about 100 milliliters. In US cups, that is about 0.42 cup, or a little less than 1/2 cup. For quick cooking, you may use 1/2 cup minus about 1 tablespoon. For professional recipes, especially sauces and bakery formulas, weigh or measure the milk in milliliters to keep the balance correct.
For uncooked white rice, 100 grams is usually about 1/2 cup, because 1 cup of raw rice is often around 185 to 200 grams. Cooked rice is different: 100 grams cooked is closer to 2/3 cup, depending on moisture. Always check whether the recipe means raw or cooked rice. In production kitchens, label it clearly, because raw rice expands greatly after cooking.
Granulated white sugar is about 198 grams per US cup, so 250 grams is about 1.26 cups. In practical terms, measure 1 cup plus about 1/4 cup. Sugar packs more evenly than flour, so cup measurement is more reliable, but a scale is still better for baking. Too much sugar can change browning, spread, sweetness, and the final structure of cakes and cookies.
Using 120 grams per cup for all-purpose flour, 50 grams is about 0.42 cup. That is a little less than 1/2 cup, or about 6 tablespoons plus 2 teaspoons. It is easy to be inaccurate at this small amount if you use cups. In a hotel kitchen or bakery class, weigh the 50 grams directly for better sauces, cakes, roux, and doughs.
One US cup of butter is about 227 grams, so 200 grams is about 0.88 cup. In simple terms, it is close to 7/8 cup, or 1 cup minus about 2 tablespoons. If using American butter sticks, 200 grams is about 1 and 3/4 sticks. For pastry, cookies, and laminated doughs, weigh the butter, because fat level strongly affects texture and spread.
All-purpose flour at 120 grams per US cup means 300 grams is 2.5 cups. That is 2 cups plus 1/2 cup when spooned and leveled. If the recipe is for bread or cake, I would still weigh the flour, because cups can change depending on how the flour is filled. Accurate flour measurement keeps dough hydration, crumb, and softness under control.
Disclaimer: Cooking times are estimates. Use a calibrated thermometer for food safety. Nutrition and caffeine values vary by product and preparation.
Primary references include King Arthur Baking, USDA FoodData Central, USDA FSIS and FDA guidance where relevant.