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Our tools help you to quickly convert your favorite baking ingredients. The first tool converts from cups to grams and the other way around. Next a tool to help you convert things like temperature, yeast and weight. Plus a handy conversion table for the most used baking units and ingredients.
Baking ingredients converter
Multi Converter
Conversion Calculator
Baking Conversion Table
| Unit | U.S. | Metric |
|---|---|---|
| Capacity | 1/5 teaspoon | 1 ml |
| 1 teaspoon (tsp) | 5 ml | |
| 1 tablespoon (tbsp) | 15 ml | |
| 1 fluid oz. | 30 ml | |
| 1/5 cup | 50 ml | |
| 1/4 cup | 60 ml | |
| 1/3 cup | 80 ml | |
| 3.4 fluid oz. | 100 ml | |
| 1/2 cup | 120 ml | |
| 2/3 cup | 160 ml | |
| 3/4 cup | 180 ml | |
| 1 cup | 240 ml | |
| 1 pint (2 cups) | 480 ml | |
| 1 quart (4 cups) | .95 liter | |
| 34 fluid oz. | 1 liter | |
| 4.2 cups | 1 liter | |
| 2.1 pints | 1 liter | |
| 1.06 quarts | 1 liter | |
| .26 gallon | 1 liter | |
| 4 quarts (1 gallon) | 3.8 liters | |
| Unit | U.S. | Metric |
| Weight | .035 ounce | 1 gram |
| 0.5 oz. | 14 grams | |
| 1 oz. | 28 grams | |
| 1/4 pound (lb) | 113 grams | |
| 1/3 pound (lb) | 151 grams | |
| 1/2 pound (lb) | 227 grams | |
| 1 pound (lb) | 454 grams | |
| 1.10 pounds (lbs) | 500 grams | |
| 2.205 pounds (lbs) | 1 kilogram | |
| 35 oz. | 1 kilogram | |
| Unit | U.S. | U.S. |
| Equivalents | 16 tablespoons | 1 cup |
| 12 tablespoons | 3/4 cup | |
| 10 tablespoons + 2 teaspoons | 2/3 cup | |
| 8 tablespoons | 1/2 cup | |
| 6 tablespoons | 3/8 cup | |
| 5 tablespoons + 1 teaspoon | 1/3 cup | |
| 4 tablespoons | 1/4 cup | |
| 2 tablespoons + 2 teaspoons | 1/6 cup | |
| 2 tablespoons | 1/8 cup | |
| 1 tablespoon | 1/16 cup | |
| 1 pint | 2 cups | |
| 1 quart | 2 pints | |
| 1 tablespoon | 3 teaspoons | |
| 1 cup | 48 teaspoons | |
| 1 cup | 16 tablespoons | |
| Ingredients | U.S. | Metric |
| Butter | 1 tablespoon | 14.175 grams |
| 1 stick | 4 ounces | |
| 1 stick | 1/2 cup | |
| 1 stick | 8 tablespoons | |
| 1 stick | 113 grams | |
| 1 cup | 226 grams | |
| Sugar | 1 cup of caster sugar | 200 grams |
| 1 cup of raw sugar | 250 grams | |
| 1 cup of brown sugar | 220 grams | |
| 1 cup of confectioners (icing) sugar | 125 grams | |
| 1 teapsoon of caster sugar | 4.2 grams | |
| 1 tablespoon of caster sugar | 12.6 grams | |
| Honey | 1 tablespoon | 21.25 grams |
| 1/4 cup | 85 grams | |
| 1 cup | 340 grams | |
| Salt | 1/4 teaspoon | 1.42 grams |
| 1/2 teaspoon | 2.84 grams | |
| 1 teaspoon | 5.69 grams | |
| 1/2 tablespoon | 8.53 grams | |
| 1 tablespoon | 17.07 grams | |
| Yeast | 1 teaspoon instant dry yeast | 3.1 grams |
| 2 1/4 teaspoons instant dry yeast | 7 grams | |
| 1 tablespoon instant dry yeast | 9.3 grams | |
| 7 grams instant dry yeast | 21 grams fresh yeast | |
| Cornstarch | 1 cup | 150 grams |
| 1 teaspoon | 3.3 grams | |
| Flour | 1 cup all-purpose flour (USDA) | 125 grams |
| 1 cup all-purpose flour (Gold Medal) | 130 grams | |
| 1 cup whole wheat flour (USDA) | 120 grams | |
| 1 cup whole wheat flour (Gold Medal) | 128 grams | |
| 1 cup bread flour (USDA) | 127 grams | |
| 1 cup bread flour (Gold Medal) | 135 grams | |
| 1 cup rye flour (USDA) | 102 grams | |
| King Arthur says ALL flour types | 113 grams | |
| 1 tablespoon of flour | between 8 and 9 grams | |
| Cream | 1 cup | 240 grams |
| 1/2 cup | 120 grams | |
| 1 tablespoon | 15 grams |
| Fahrenheit | Celcius | Gas Mark |
|---|---|---|
| 250 ºF | 120 ºC | 1/2 |
| 275 ºF | 135 ºC | 1 |
| 300 ºF | 150 ºC | 2 |
| 325 ºF | 165 ºC | 3 |
| 350 ºF | 175 ºC | 4 |
| 375 ºF | 190 ºC | 5 |
| 400 ºF | 205 ºC | 6 |
| 425 ºF | 220 ºC | 7 |
| 450 ºF | 235 ºC | 8 |
| 475 ºF | 245 ºC | 9 |
| 500 ºF | 260 ºC |
Converting Fahrenheit and Celsius
- To convert Fahrenheit to Celsius, subtract 32 degrees and divide by 1.8
- To convert Celsius to Fahrenheit, multiply by 1.8 and add 32 degrees
Converting Yeast
- Converting from fresh yeast to active dry yeast you multiply the weight of the fresh yeast by 0.4
- Converting from fresh yeast to instant dry yeast you multiply the weight of the fresh yeast by 0.33
- Converting from instant dry yeast to active dry yeast multiply by 1.2
Tip: Buy a kitchen scale and your baking life will be a whole lot easier! Especially with weighing small amounts of yeast and salt, a precision scale that can weigh tenths of grams is something I couldn’t do without. You know exactly what you put in and will discover that there is a difference in taste when putting e.g. 8.2 or 9 grams of salt in your bread
