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For best results, we recommend weighing your ingredients with a digital scale. A cup of all-purpose flour weighs 4 1/4 ounces or 120 grams. This chart is a quick reference for volume, ounces, and grams equivalencies for common ingredients.On the left is 8 ounces of flour by weight, and on the right is 8 ounces of flour by volume (aka 1 cup). If you weighed the two containers, the one on the right would only weigh approximately 4 1/4 ounces.An ounce of flour is 1/16 of a pound, and there are 28.3495 grams in one ounce. An ounce is a measure of flour weight. The ounce is a US customary and imperial unit of flour. Ounces can be abbreviated as oz; for example, 1 ounce can be written as 1 oz.
| Ounces | Cups (A.P. Flour) | Cups (Bread Flour) |
|---|---|---|
| 6 oz | 1 1/3 c | 1 1/3 c |
| 7 oz | 1 2/3 c | 1 1/2 c |
| 8 oz | 1 3/4 c | 1 3/4 c |
| 9 oz | 2 1/16 c | 2 1/16 c |
Contents
How many ounces makes a cup of flour?
For best results, we recommend weighing your ingredients with a digital scale. A cup of all-purpose flour weighs 4 1/4 ounces or 120 grams. This chart is a quick reference for volume, ounces, and grams equivalencies for common ingredients.
Is a cup of flour 8 oz?
On the left is 8 ounces of flour by weight, and on the right is 8 ounces of flour by volume (aka 1 cup). If you weighed the two containers, the one on the right would only weigh approximately 4 1/4 ounces.
What is an ounce of flour?
An ounce of flour is 1/16 of a pound, and there are 28.3495 grams in one ounce. An ounce is a measure of flour weight. The ounce is a US customary and imperial unit of flour. Ounces can be abbreviated as oz; for example, 1 ounce can be written as 1 oz.
Is 6 ounces half a cup?
1 cup = 8 fluid ounces, We divide our fluid ounces, 6, by 8 to find, how many cups are there. 6/8 = 3/4 of a cup. 6 fluid ounces = 3/4 of a cup.
Is 1 cup the same as 8 oz?
Liquid measuring cups indicate that 1 cup = 8 ounces. But what they really mean is 1 cup of liquid = 8 fluid ounces.
How many cups is 8 oz dry?
The dry measure of 8 oz is also 1 cup. So the volume per spoon is 16 tablespoons.
Does 4 ounces equal 1 cup?
In general, four ounces (4 oz) make up half a cup (1.5 cups).
How many ounces are in a dry cup?
What is this? In most cases, a dry cup equals 6.8 US dry ounces. A cup with a measuring scale that indicates the measurements in fluid ounces is used to measure liquid things, so a person knows how much liquid is consumed. Chefs use different cups for dry and liquid components in baking and cooking.
How many cups is 8 oz of self raising flour?
1 cup plain flour = 125g (4oz) 1 cup self-raising flour = 125g (4oz) 1 cup granulated sugar = 250g (8oz)
How do you measure ounces of flour?
- all-purpose flour: 1 cup weighs 4.25 ounces.
- cake flour: 1 cup weighs 4 ounces.
- bread flour: 1 cup weighs 4.25 ounces.
How do you measure flour?
The most accurate way to measure flour is to use a digital scale. Weighing flour is better than measuring it by volume, because when you weigh it, you avoid all the problems associated with its density, or lack thereof.
How many tablespoons are in a dry ounce?
There are 2 tablespoons in an ounce.
Is 6 oz the same as 1 cup?
1 cup = 8 fl. oz. ¾ cup = 6 fl. oz.
What does 6oz mean?
If you’re using US customary fluid ounces, your 6 fl oz is equal to 177,44 ml when rounded off. If you’re putting this on a food label, you have to say that your 6 fl oz is the equivalent of 180 ml. If you’re using UK or imperial ounces, then 6 oz equals 170,48 ml rounded off.
How many ounces is a half cup dry?
½ cup = 4 fluid ounces, 8 tablespoons. ¼ cup = 2 fluid ounces, 4 tablespoons. 1 cup = 4.5 dry weight ounces (It’s for dry ingredients such as flour)
How many ounces are in a dry cup?
What is this? In most cases, a dry cup equals 6.8 US dry ounces. A cup with a measuring scale that indicates the measurements in fluid ounces is used to measure liquid things, so a person knows how much liquid is consumed. Chefs use different cups for dry and liquid components in baking and cooking.
Is 12 oz a cup?
For the easiest conversion guide, twelve US fluid ounces (12 oz) make up 1.5 cups.
How many ounces are in a cup of sifted flour?
One cup of unsifted flour weighs 5 ounces, and 1 cup of sifted flour weighs 4 ounces.
How many ounces are in a cup of dry powdered sugar?
If a recipe calls for sifted powdered sugar, weigh out 4 ounces of sifted powdered sugar to equal 1 dry measuring cup.
Ounces of Flour to Cups Conversion (oz to c) – Inch Calculator
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Ingredient Weight Chart | King Arthur Baking
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Weight vs Volume Measurements in Baking and the Best Way to Measure Flour | Love and Olive Oil
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Ounces of Flour to Tablespoons Conversion (oz to tbsp)
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oz to Cups Converter – How to Convert oz to Cups?
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Ounces of Flour to Tablespoons Conversion (oz to tbsp)
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Volume of 7 Ounces of All Purpose Flour
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What is 7 oz of flour in cups?
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10 Ounces of Flour to Cups Conversion
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How many cups of flour in 4 ounces?
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Weight to Volume Conversions – Recipes
() A note on cooking ingredients measurents
It is difficult to get an exact conversion of cooking ingredients as the density of these substances can vary so much depending on temperature humidity how well packaged the ingredient is etc These words add even more uncertainty sliced chopped diced crushed minced etc Therefore it is better to measure dry ingredients by weight rather than volume as this can be more accurate
How can I measure an ounce of flour without scales?
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Ounces of Flour to Cups Conversion (oz to c)
Enter the amount of flour in ounces below to get the value converted to cups.
Do you want to convert cups of flour to ounces
How to Convert Ounces of Flour to Cups
To convert an ounce measurement to a cup measurement, multiply the flour by the conversion ratio.
Since one ounce of flour is equal to 0.226796 cups, you can use this simple formula to convert:
cups = ounces × 0.226796
The flour in cups is equal to the ounces multiplied by 0.226796.
For example, here’s how to convert 5 ounces to cups using the formula above. 5 oz = (5 × 0.226796) = 1.133981 c here’s how to convert 5 ounces to cups using the formula above.
While most experts suggest measuring dry ingredients by weight for improved precision,[1] not all recipes call for ingredients by weight and when they do we might not all have a scale handy. Because flours vary in density, it might not be immediately clear how to convert between a weight and volume measurement.
The table below can help with the conversion, and shows the approximate volume measurement for various weights of flour, by type.
Flour Weight to Volume Conversion Table
Ounce measurements and equivalent cups measurements for various types of flour. Ounces Cups (A.P. Flour) Cups (Bread Flour) Cups (Cake Flour) Cups (Rye Flour) Cups (Wheat Flour) 1 oz 1/4 c 1/4 c 1/4 c 1/4 c 1/4 c 2 oz 1/2 c 1/2 c 1/2 c 1/2 c 1/2 c 3 oz 2/3 c 2/3 c 3/4 c 3/4 c 3/4 c 4 oz 3/4 c 3/4 c 1 1/8 c 1 1/8 c 3/4 c 5 oz 1 1/8 c 1 1/8 c 1 1/2 c 1 1/3 c 1 1/8 c 6 oz 1 1/3 c 1 1/3 c 1 2/3 c 1 2/3 c 1 1/2 c 7 oz 1 2/3 c 1 1/2 c 1 3/4 c 1 3/4 c 1 2/3 c 8 oz 1 3/4 c 1 3/4 c 2 1/4 c 2 1/4 c 1 3/4 c 9 oz 2 1/16 c 2 1/16 c 2 1/2 c 2 1/2 c 2 1/8 c 10 oz 2 1/4 c 2 1/4 c 2 3/4 c 2 3/4 c 2 1/3 c 11 oz 2 1/2 c 2 1/2 c 3 1/8 c 3 1/16 c 2 2/3 c 12 oz 2 3/4 c 2 2/3 c 3 1/3 c 3 1/3 c 2 3/4 c 13 oz 2 3/4 c 2 3/4 c 3 2/3 c 3 2/3 c 3 1/16 c 14 oz 3 1/8 c 3 1/8 c 3 3/4 c 3 3/4 c 3 1/3 c 15 oz 3 1/3 c 3 1/3 c 4 1/4 c 4 1/8 c 3 1/2 c 16 oz 3 2/3 c 3 1/2 c 4 1/2 c 4 1/2 c 3 3/4 c 17 oz 3 3/4 c 3 3/4 c 4 3/4 c 4 3/4 c 4 1/16 c 18 oz 4 1/16 c 4 1/16 c 5 1/8 c 5 1/16 c 4 1/4 c 19 oz 4 1/3 c 4 1/4 c 5 1/3 c 5 1/4 c 4 1/2 c 20 oz 4 1/2 c 4 1/2 c 5 2/3 c 5 1/2 c 4 3/4 c 21 oz 4 3/4 c 4 2/3 c 5 3/4 c 5 3/4 c 4 3/4 c 22 oz 4 3/4 c 4 3/4 c 6 1/4 c 6 1/8 c 5 1/4 c 23 oz 5 1/4 c 5 1/8 c 6 1/2 c 6 1/3 c 5 1/2 c 24 oz 5 1/2 c 5 1/3 c 6 3/4 c 6 2/3 c 5 2/3 c 25 oz 5 2/3 c 5 2/3 c 7 1/16 c 6 3/4 c 5 3/4 c 26 oz 5 3/4 c 5 3/4 c 7 1/3 c 7 1/4 c 6 1/8 c 27 oz 6 1/8 c 6 1/16 c 7 2/3 c 7 1/2 c 6 1/3 c 28 oz 6 1/3 c 6 1/4 c 7 3/4 c 7 3/4 c 6 2/3 c 29 oz 6 1/2 c 6 1/2 c 8 1/4 c 8 1/16 c 6 3/4 c 30 oz 6 3/4 c 6 2/3 c 8 1/2 c 8 1/3 c 7 1/16 c 31 oz 7 1/16 c 6 3/4 c 8 3/4 c 8 2/3 c 7 1/3 c 32 oz 7 1/4 c 7 1/8 c 9 1/16 c 8 3/4 c 7 1/2 c
Should I Measure Flour by Weight or Volume?
Most experts agree that dry ingredients like flour should be measured by weight rather than volume, especially in baking. The reason for this is that flours vary slightly in density, so a volume measurement will likely yield an incorrect amount of ingredient. Additionally, the amount that the flour is packed or compressed in the cup or tablespoon will alter the amount of ingredient being added.
For these reasons, a food scale is the preferred way to measure flour when cooking, rather than a cup or tablespoon.
Ounces and cups are both units used to measure flour. Keep reading to learn more about each unit of measure.
Weight vs Volume Measurements in Baking and the Best Way to Measure Flour
When it comes to baking, accuracy in your measurements is critical to a recipe’s success, and the single most accurate way to measure your ingredients is by weight.
I’ve received a few questions lately on some of my more popular cake recipes that seem to imply some confusion about weight versus volume measurements, specifically when it comes to measuring dry ingredients like flour. I figured I’d do a bit more in-depth explanation in a post, to hopefully clear up any confusion.
American bakers grew up using cups, where a cup of water is equal to a cup of flour and so forth. We also had it drilled into our brains that a cup is 8 ounces and a pint is a pound the world round (a pint being two cups or 16 fluid ounces).
But I’m here to say that a pint is NOT always a pound and a cup is NOT always 8 ounces—it depends on what you’re measuring.
Now before you start arguing, let me explain!
Weight versus Volume
Volume is a measure of the amount of space something takes up. Things like cups of flour, gallons of milk, cubic feet of helium… these are all volume measurements.
Weight is a measurement of an object’s heaviness. Grams of salt, pounds of sugar, kilograms of apples… these are measurements of weight.
Ok. So, that makes sense, right? Volume and weight are measuring two entirely different things.
You’ve heard the old riddle: Which weighs more: a pound of feathers or a pound of lead?
Trick question: they both weigh a pound! BUT the lead is going to have a much smaller volume since it is more dense than the feathers, so it will look like a smaller amount of material.
When we’re talking about baking, the differences might not be quite as apparent as feathers and lead, but the same is true of flour and water: one is much less dense than the other (in this case the flour is the feathers and the water is the lead). So a pound of flour is going to take up more space, or volume, than an equivalent pound of water.
An Ounce of Confusion
Most of the confusion regarding weight and volume measurements occurs when talking about ounces: an imperial unit of measurement which can be used to indicate both weight AND volume. Fluid ounces refers to volume (like milliliters) whereas regular ounces refer to weight (like grams). The fact that they are both called ounces, and not always differentiated by saying ounce/fluid ounce is one reason why they are so problematic.
Ounces by weight and ounces by volume are ONLY comparable when you are measuring water or other liquids with a similar density.
For example, 8 ounces of water by weight will equal 8 fluid ounces by volume.
Flour, on the other hand, is a totally different ballgame and a confusing one to boot. Not that you’d ever measure flour with fluid ounces (which are only designed to measure—you guessed it—fluids), but, if you did, you’d find that 8 fluid ounces of flour only weighs about 4 1/4 ounces. Weigh out 8 ounces of flour by weight and you’re going to have about 14 fluid ounces by volume. See how confusing it is?
I mean, who do we need to petition to have fluid ounces changed to be called something totally different (flounces? frams? vols?) or, better yet, finally just switch to metric like the rest of the world?
Anyway.
Here are some visual comparisons to help illustrate this concept (keep in mind that you shouldn’t be measuring flour in a liquid measuring cup like this, I only did so here so I could illustrate the differences between ounces by weight and ounces by volume).
Both of these containers are holding 8 ounces.
On the left is 8 ounces of flour by weight, and on the right is 8 ounces of flour by volume (aka 1 cup).
If you weighed the two containers, the one on the right would only weigh approximately 4 1/4 ounces.
Both of these containers are holding 8 ounces.
Weigh out 8 ounces of flour and 8 ounces of water on a scale and this is what you get. Visually it looks like you have a lot more flour than water, but they weigh the exact same amount.
Both of these containers are holding 8 ounces.
On the left is 8 ounces of flour by volume and on the right is 8 ounces of water by volume. Basically, what you see here is 1 cup of flour and 1 cup of water.
But if you put these two containers on a scale, the flour on the left would only weigh 4 1/4 ounces, while the water would weigh 8 ounces.
So, are you less confused yet? More confused? I don’t blame you (lol).
My advice? When you’re baking, forget ounces entirely. Pretend they don’t even exist. It just confuses things. Instead, focus on cup/tablespoon measurements for volume, and grams for weight.
I’m trying to be better about writing my recipes using just cups and grams for this very reason, though you may still see ounces on older recipes or for things that are sold by the ounce, like bars of chocolate or cans of pumpkin.
Tip: When purchasing packaged or canned goods, if you’re unsure whether the ounce measurement on the package refers to ounces by weight or fluid ounces, look at the metric equivalent. If it’s grams (like on canned pumpkin or chocolate bars), you’re dealing with weight. If it’s liters (like on milk or wine) then you’re dealing with fluid ounces.
The Beauty of Metric
One of the beautiful things about the metric system is that there is no confusion. Grams are weight, milliliters are volume. If you see grams, grab your scale. If you see milliliters, grab your liquid measuring cup.
Another genius aspect of the metric system is that it is calibrated to water: so when you’re measuring water or other liquids with a similar density (like milk or orange juice), 200 milliliters will weigh 200 grams. Cool!
However, once you start measuring dry ingredients, which often have varying densities, the two numbers will not match.
1 cup of water weighs 236 grams.
1 cup of flour weighs 125 grams.
The volume is the same, but the weight is different (remember: lead and feathers).
One other benefit to using metric measurements is accuracy: scales often only show ounces to the quarter or eighth of an ounce, so 4 1/4 ounces or 10 1/8 ounces. Grams on the other hand, being a much smaller unit of measurement, make it easier to be incredibly precise. Exactly 236 grams of water is a much more accurate measurement than 8 3/8 ounces (technically 236 grams equals 8.32466 ounces but you’re not going to be able to measure that on a scale). The difference of 1/8th of an ounce is 3-4 grams, which may not seem like much, but it can add up.
A cup is a cup is a cup
… depending on what you’re measuring and how you measure it.
Liquids are pretty reliable. A cup is pretty much always going to be a cup.
But for dry ingredients, flour specifically, the small granules of flour can be compacted, essentially packing more flour into the same amount of space (think about packing brown sugar, it’s a similar idea).
So depending on how you measure your flour, if you fluff it and spoon it into the cup, or if you scoop directly from a bag of flour that has settled, your ‘cup’ may vary by as much as 30% by weight, from 120 grams to upwards of 150 grams (!!) When you’re making a cake that calls for 3 cups of flour, that’s almost an entire extra cup if you’re scooping directly from the bag. No wonder the cake is too dry…
Here you can see what I mean. The cup on the left was measured using the fluff, spoon and sweep method, while the one on the right was scooped right out of the bag. 125 grams and 146 grams may not seem like a big difference, but it can mean the difference between a perfectly moist chocolate cake and a dry one.
The best way to measure flour is…
With a scale! In grams! (If you’ve read this far you probably guessed that.)
However, I know that’s not always going to happen. We’re so used to baking with cups that getting out the scale feels like a chore. And, while I’ve acclimated myself to using mainly weight-based measurements, I acknowledge that it is not for everyone.
If you’re going to continue to use cups, it’s helpful to know the best method for measuring a perfect cup of flour: one that’s actually a true cup and not a compacted one.
My favorite method: fluff, spoon and sweep.
First, fluff up your flour by stirring it in the bag (or, better yet, pour it out of the bag into a large canister which will do a great job of aerating on its own).
Then, spoon flour and sprinkle it into your measuring cup. Don’t scoop flour directly into the measuring cup, which can compact it. Rather, get a big spoonful of flour and sprinkle it into the measuring cup.
Once you’ve got a heaping pile of flour in the measuring cup, sweep off the excess using a straight-edge like the back of a butter knife or offset spatula to level off the top of the cup.
Try this out a few times with a scale handy, and see what weight you get for 1 cup of flour. You should see about 125 grams of flour per level cup. If you are getting 130 grams or higher, you might want to revisit your method (maybe you’re not fluffing it enough, or maybe you are compacting the flour when you level it, or maybe your measuring cups are off.)
Now just for comparison, go scoop a big cup of flour right out of a bag. Really dig your cup in there. Level off the top, then weigh the flour. Notice a difference? I bet you will! Those extra 30 or more grams of flour can really make a difference when baking, as extra flour can lead to dry or dense cakes and cookies.
Cocoa powder is another ingredient that can be compacted, so using either weight or the fluff, scoop and sweep method is useful here as well.
Liquid versus Dry Measuring Cups
Unless you only bake with weight-based measurements exclusively, you should have two kinds of measuring cups in your kitchen: liquid measuring cups and dry measuring cups, and you should use each accordingly. Don’t pour liquids into dry measuring cups, and likewise don’t try to measure flour in a liquid measuring cup. Simply put, you’re not going to get accurate results.
Liquid measuring cups are clear, with marks on the side of the cup indicating the volume of liquid in cups, ounces and milliliters. The ounce markers here refer to fluid ounces, and for water-like liquids the ounces by weight will equal the ounces by volume. However for liquids of different densities, say, sweetened condensed milk, for example, 1 cup or 8 fluid ounces will actually weigh 10 ounces on a scale.
Dry measuring cups and spoons should be labeled with only the dry volume quantity, such as 1/2 cup or 1 tablespoon. If you find yourself with a set of dry measuring cups that also lists grams or ounces on them, either teach yourself to ignore those numbers entirely (they’re only relevant for liquids, which you shouldn’t be measuring with dry cups anyway)… or buy a new set of measuring cups altogether.
Why can’t you measure dry ingredients in liquid measuring cups? Well, it’s hard to get them level. If you spoon some flour into a liquid measuring cup, the top is going to be uneven. So maybe you shake it a bit to try to level out the top, but you’re really just compacting the flour even more. With a dry measuring cup, you can perfectly level off the top using a knife or other straight edge, making sure you have exactly the amount you need.
Why can’t you measure wet ingredients in dry measuring cups? Well, you can, sort of, but you’ll probably make a mess of it. Because to get a proper measurement you have to fill the cup full to the brim with the liquid. Good luck trying to move it to your bowl without spilling…
Technically even liquids like vanilla extract should be measured in a liquid measurer, although for such small amounts like this it is not critical (it’s reasonably easy to measure out 1 teaspoon of vanilla in a spoon without spilling it). I like this beaker measuring set for that reason.
Liquids aren’t quite as problematic as dry ingredients, as you can’t ‘compact’ the molecules of, say, milk the way you can with flour. So a cup of milk is going to be pretty consistent in terms of volume and weight. Just remember that the ounces printed on your liquid measuring cups are fluid ounces, which aren’t always equal to ounces by weight.
Tip: Weigh your empty mixing bowl and write that number on the bottom of the bowl with a sharpie. Then you know the tare weight of the bowl even if you forget to tare your scale before adding ingredients.
But the gold standard of measurement regardless of what you’re measuring is to weigh out everything with a kitchen scale in grams. You simply cannot measure weight with volume-based measuring cups. Measuring by weight means you don’t have to deal with measuring cups at all (hooray for fewer dishes!)
Common Ingredient Weights
All Purpose Flour : 1 cup = 125 grams
: 1 cup = 125 grams Cocoa Powder : 1 cup = 120 grams
: 1 cup = 120 grams Sugar : 1 cup = 200 grams
: 1 cup = 200 grams Brown Sugar : 1 cup = 220 grams
: 1 cup = 220 grams Butter : 1 cup = 226 grams
: 1 cup = 226 grams Water : 1 cup = 236 mL/236 grams
: 1 cup = 236 mL/236 grams Milk/Cream: = 240 mL/240 grams
The more you bake by weight, you’ll start to memorize these common conversions until you no longer have to look them up!
I’d suggest picking up a copy of The Baker’s Appendix which has listings of dozens of common ingredients and their equivalent weights (I use these values as reference points when writing recipes). You can also use a resource like King Arthur Flour’s Master Weight Chart as well (print out a copy, laminate it and stash it behind your flour canisters).
Do note that different sources do list different base weights, for example King Arthur lists 1 cup of flour at 120 grams and The Baker’s Appendix says 125 grams.
When in doubt, follow the recipe!
Ounces of Flour to Tablespoons Conversion (oz to tbsp)
Enter the amount of flour in ounces below to get the value converted to tablespoons.
Do you want to convert tablespoons of flour to ounces
How to Convert Ounces of Flour to Tablespoons
To convert an ounce measurement to a tablespoon measurement, multiply the flour by the conversion ratio.
Since one ounce of flour is equal to 3.628739 tablespoons, you can use this simple formula to convert:
tablespoons = ounces × 3.628739
The flour in tablespoons is equal to the ounces multiplied by 3.628739.
For example, here’s how to convert 5 ounces to tablespoons using the formula above. 5 oz = (5 × 3.628739) = 18.143695 tbsp here’s how to convert 5 ounces to tablespoons using the formula above.
While most experts suggest measuring dry ingredients by weight for improved precision,[1] not all recipes call for ingredients by weight and when they do we might not all have a scale handy. Because flours vary in density, it might not be immediately clear how to convert between a weight and volume measurement.
The table below can help with the conversion, and shows the approximate volume measurement for various weights of flour, by type.
Flour Weight to Volume Conversion Table
Ounce measurements and equivalent tablespoons measurements for various types of flour. Ounces Tablespoons (A.P. Flour) Tablespoons (Bread Flour) Tablespoons (Cake Flour) Tablespoons (Rye Flour) Tablespoons (Wheat Flour) 1 oz 3 2/3 tbsp 3 1/2 tbsp 4 1/2 tbsp 4 1/2 tbsp 3 3/4 tbsp 2 oz 7 1/4 tbsp 7 1/8 tbsp 9 1/16 tbsp 8 3/4 tbsp 7 1/2 tbsp 3 oz 10 3/4 tbsp 10 3/4 tbsp 13 2/3 tbsp 13 1/3 tbsp 11 1/3 tbsp 4 oz 14 1/2 tbsp 14 1/4 tbsp 18 1/8 tbsp 17 3/4 tbsp 15 1/8 tbsp 5 oz 18 1/8 tbsp 17 3/4 tbsp 22 2/3 tbsp 22 1/4 tbsp 18 3/4 tbsp 6 oz 21 3/4 tbsp 21 1/2 tbsp 27 1/4 tbsp 26 2/3 tbsp 22 2/3 tbsp 7 oz 25 1/3 tbsp 25 1/16 tbsp 31 3/4 tbsp 31 1/8 tbsp 26 1/2 tbsp 8 oz 29 1/16 tbsp 28 1/2 tbsp 36 1/4 tbsp 35 1/2 tbsp 30 1/4 tbsp 9 oz 32 2/3 tbsp 32 1/8 tbsp 40 3/4 tbsp 40 1/16 tbsp 34 1/16 tbsp 10 oz 36 1/4 tbsp 35 3/4 tbsp 45 1/3 tbsp 44 1/2 tbsp 37 3/4 tbsp 11 oz 39 3/4 tbsp 39 1/4 tbsp 49 3/4 tbsp 48 3/4 tbsp 41 1/2 tbsp 12 oz 43 1/2 tbsp 42 3/4 tbsp 54 1/2 tbsp 53 1/3 tbsp 45 1/3 tbsp 13 oz 47 1/8 tbsp 46 1/2 tbsp 58 3/4 tbsp 57 3/4 tbsp 49 1/8 tbsp 14 oz 50 3/4 tbsp 50 1/16 tbsp 63 1/2 tbsp 62 1/4 tbsp 52 3/4 tbsp 15 oz 54 1/2 tbsp 53 1/2 tbsp 68 1/16 tbsp 66 2/3 tbsp 56 2/3 tbsp 16 oz 58 1/16 tbsp 57 1/8 tbsp 72 1/2 tbsp 71 1/8 tbsp 60 1/2 tbsp 17 oz 61 2/3 tbsp 60 3/4 tbsp 77 1/8 tbsp 75 2/3 tbsp 64 1/4 tbsp 18 oz 65 1/3 tbsp 64 1/4 tbsp 81 2/3 tbsp 80 1/16 tbsp 68 1/16 tbsp 19 oz 68 3/4 tbsp 67 3/4 tbsp 86 1/8 tbsp 84 1/2 tbsp 71 3/4 tbsp 20 oz 72 1/2 tbsp 71 1/2 tbsp 90 3/4 tbsp 88 3/4 tbsp 75 2/3 tbsp 21 oz 76 1/4 tbsp 75 1/16 tbsp 95 1/4 tbsp 93 1/3 tbsp 79 1/3 tbsp 22 oz 79 3/4 tbsp 78 1/2 tbsp 99 3/4 tbsp 97 3/4 tbsp 83 1/8 tbsp 23 oz 83 1/2 tbsp 82 1/8 tbsp 104 1/3 tbsp 102 1/4 tbsp 86 3/4 tbsp 24 oz 87 1/16 tbsp 85 3/4 tbsp 108 3/4 tbsp 106 3/4 tbsp 90 3/4 tbsp 25 oz 90 3/4 tbsp 89 1/4 tbsp 113 1/3 tbsp 111 1/8 tbsp 94 1/2 tbsp 26 oz 94 1/3 tbsp 92 3/4 tbsp 117 3/4 tbsp 115 2/3 tbsp 98 1/4 tbsp 27 oz 97 3/4 tbsp 96 1/2 tbsp 122 1/2 tbsp 120 1/16 tbsp 102 1/16 tbsp 28 oz 101 2/3 tbsp 100 1/16 tbsp 127 1/16 tbsp 124 1/2 tbsp 105 3/4 tbsp 29 oz 105 1/4 tbsp 103 1/2 tbsp 131 1/2 tbsp 128 3/4 tbsp 109 2/3 tbsp 30 oz 108 3/4 tbsp 107 1/8 tbsp 136 1/16 tbsp 133 1/3 tbsp 113 1/3 tbsp 31 oz 112 1/2 tbsp 110 3/4 tbsp 140 2/3 tbsp 137 3/4 tbsp 117 1/8 tbsp 32 oz 116 1/8 tbsp 114 1/3 tbsp 145 1/8 tbsp 142 1/3 tbsp 120 3/4 tbsp
Should I Measure Flour by Weight or Volume?
Most experts agree that dry ingredients like flour should be measured by weight rather than volume, especially in baking. The reason for this is that flours vary slightly in density, so a volume measurement will likely yield an incorrect amount of ingredient. Additionally, the amount that the flour is packed or compressed in the cup or tablespoon will alter the amount of ingredient being added.
For these reasons, a food scale is the preferred way to measure flour when cooking, rather than a cup or tablespoon.
Ounces and tablespoons are both units used to measure flour. Keep reading to learn more about each unit of measure.
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