Reference notes / 14
Ingredient density
in plain numbers.
These grams-per-cup values power the calculator. They are practical kitchen estimates, not universal constants: packing, aeration, grind size, and temperature can all change volume.
Values are set by the PantryGauge Editorial Team and periodically compared against the King Arthur Baking ingredient chart, USDA FoodData Central, and America's Test Kitchen. This page was last checked on 2026-10-13.
IngredientGrams per cupMethod noteLast checked
All-purpose flour120gspooned and level2026-10-13
Granulated sugar198gfine crystal2026-10-13
Brown sugar (packed)213gfirmly packed2026-10-13
Butter227gsolid or melted2026-10-13
Powdered sugar113gsifted and level2026-10-13
Water / milk227gliquid2026-10-13
Rolled oats89gold-fashioned2026-10-13
White rice198guncooked2026-10-13
Chocolate chips170gsemi-sweet2026-10-13
Honey336gliquid2026-10-13
Almonds (whole)142gwhole2026-10-13
Cocoa powder84gunsifted2026-10-13
Salt288gfine table salt2026-10-13
Baking powder192glevel spoon2026-10-13
Vegetable oil198gliquid2026-10-13
Bread flour120gdry flour, chart reference2026-10-13
Whole wheat flour113gPremium 100%, dry flour2026-10-13
Cake flour120gunbleached, dry flour2026-10-13
Self-rising flour113gdry flour, chart reference2026-10-13
Cornstarch112gdry powder, normalized from ¼ cup2026-10-13
Almond flour96gdry, chart reference2026-10-13
Maple syrup322gliquid, USDA cup measure2026-10-13
Peanut butter270gchart reference, normalized from ½ cup2026-10-13
Cream cheese227gchart reference2026-10-13
Plain yogurt227gplain yogurt, chart reference2026-10-13
Sour cream227gchart reference2026-10-13
Baking soda288gdry powder, normalized from ½ tsp2026-10-13
Instant yeast144gdry yeast, normalized from 2 tsp2026-10-13
Semolina flour163gdry flour, chart reference2026-10-13
Cornmeal (whole)138gwhole cornmeal, chart reference2026-10-13
For the most repeatable bake, use a kitchen scale. When a recipe only gives cups, use the ingredient-specific result rather than a generic conversion.