Built for the
everyday bake.

European recipes speak in grams. American recipes speak in cups. The conversion between them is not one fixed number. It depends on what is in the bowl.

We built this tool to make that difference visible. Every result is connected to an ingredient-specific reference weight and measuring method, so flour, sugar, honey, and butter each get a more relevant conversion.

This project is an independent baking utility. It is not affiliated with Google, King Arthur Baking, USDA FoodData Central, America's Test Kitchen, or any recipe publisher.

Written and maintained by PantryGauge Editorial Team. PantryGauge is maintained by its product and editorial team, who review ingredient references, measuring methods, and conversion logic before publishing or updating a guide. Our practical weight references are compared with the King Arthur Baking ingredient chart, broader food context from USDA FoodData Central, and the measuring-method notes published by America's Test Kitchen.

How our conversions work

PantryGauge converts between weight and volume using an ingredient-specific reference weight for each item. The result can vary by ingredient, preparation state, and measuring method. Flour is typically spooned and levelled, while brown sugar is usually packed, and those choices change the number.

When a recipe already gives a weight in grams, a kitchen scale remains the most precise option. The cup result on this site is a practical kitchen translation, not a replacement for weighing when precision matters most.

Accuracy note

Conversion results are practical kitchen estimates, not laboratory measurements. Always confirm the ingredient and the measuring method stated in the recipe before relying on a result. Actual weight can vary by brand, particle size, moisture, and how firmly an ingredient is packed.