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Converting Ounces to Cups

Many thanks to anyone who can help me with this. I have a recipe which lists sugar and cake flour in ounces. As I don't have a scale, I need to convert to cups/tablespoons. Does anyone know the proper conversion rates. I've tried conversion charts but haven't found this particular conversion (solid ounces).

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  1. I usually use the Joy of Baking website as a reference. http://www.joyofbaking.com/BasicIngre...

    Granulated sugar
    1 cup = 200 grams (7 ounces)

    Cake Flour:
    1 cup = 130 grams (about 4.6 ounces)
    1 cup sifted = 100 grams (about 3.5 ounces)

    I know the sugar conversion is good. I actually weighed a cup a sugar and it was 200 grams. The flour covernsion I haven't verified.

      1. 1 cup = 8 fluid ounces = 236.6 or about 250 ml = 16 tablespoons

        1Tablespoon = 14.79 or about 15 ml

        1 Reply
        1. re: Sam Fujisaka

          But that's liquid measure and OP's asking about dry ingredients. For liquid, I still use the ditty "a pint's a pound the world around." But that's not true at all, is it ? :)

        2. You can't really convert them. A cup of sugar doesn't weigh the same as a cup of flour. The density is different. You can get an inexpensive kitchen scale (I'm talking around $5) at stores like Target, Bed Bath and Beyond, Walmart, etc. I've even seen them at some drug stores.

          2 Replies
          1. re: boogiebaby

            This is a real problem with recipes in imperial measurements. How do you know when an ounce is fluid or weight? I prefer metric which leaves no doubt.

            Sugar and cake are likely in fluid ounces i.e. cups. In that case, follow Sam's directions 8 oz = 1 cup.

            1. re: ceebee1

              Dry ingredients aren't normally measured in fluid ounces though. Fluid ounces are for liquids like milk, oil, etc. In the US, we measure liquids with fluid ounces or cups and dry ingredients by cups or pounds. In the rest of the world (mostly), they use grams to measure dry ingredients and millileters to measure liquids.

          2. From threads on these boards, the consensus standard is 1 cup of flour = 4.5 ounces.

            1. I think you may be confusing a measure of volume ("solid ounces") with a measure of weight. Many British (also Canadian, Australian, etc.) cookbooks list ingredients by weight. That throws most Americans because the term "ounces" also refers to volume, and we're used to seeing dry ingredients measured that way.

              The equivalents people have offered here are a reasonable appoximation, but there's no substitute for a good kitchen scale to get it closest to what's intended in a recipe that's written this way.

              5 Replies
              1. re: MsMaryMc

                Ah Ha!! I think you just invented a new measurment, a solid ounce by volume. There is a liquid ounce by volume and a solid or liquid ounce by weight. A cup of flour by volume is generally considered to equal 4.5 ounces by weight. At least on these boards.

                1. re: yayadave

                  Can someone check my conversion math, never my best subject? I was hoping to make ellenryu's wonderful looking Covered Apple Cake and am glad the U.S. never went to metric. Thank you.

                  250g flour - 1-1/4 cups
                  125g sugar - 3/4 cup
                  1 pack of vanilla sugar - what is this?
                  125g butter - 3/4 cup

                  1 kg apples - 2 lbs.
                  50g butter - 2 tablespoons
                  60g sugar - 1/4 cup
                  100g raisins - 1/2 cup

                  100g butter - 1/2 cup
                  100g sugar - 1/2 cup
                  50g almond flakes - 1/4 cup

                  1. re: dolores

                    I'm sorry, but have you looked closely at your post? I'm not trying to be snide, but you have listed here for butter, 125g=3/4 cup, 50g=2 tablespoons, and 100g=1/2 cup. FYI, 25g=around 1 oz for your butter measurements. As the rest of this thread suggests, flour and sugar measurements (and also those of things such as raisins and almond flakes) cannot be translated based on gram-to-ounce measurements, because US dry cooking measurements are based on volume, and different types of flour and sugar have different weights per cup, even depending on how they are measured. If you are going to use baking recipes written in weights, you really need to use a kitchen scale - something that needn't cost a lot, but which is a truly valuable cooking tool. (For help with British ingredients and package amounts, check this thread for some helpful links: http://www.chowhound.com/topics/480950)

                    1. re: Caitlin McGrath

                      I agree - having a scale, and measuring cups w/ mls, makes conversion pretty much a cinch, and is probably much more reliable. For example, 1 kg apples should equal more like 2.2 pounds of the same.

                    2. re: dolores

                      Dolores, since moving from the US to Asia, I've been doing a lot of metric conversions.

                      All-purpose flour is around 130g per cup, so 250 g is almost 2 c, minus a TB or so.

                      Sugar is 200g/cup, so 125 g sugar is 1/2 cup plus 2 TB. 60g is 1/4 cup plus 2 tsp.

                      Butter is 225g/cup, so 125 g is 1/2 cup plus 1 TB. 100 g is a little less than 1/2 cup,

                      Almonds - well whole nuts are around 150g/cup, not sure about flakes.

                      There are 28.3 grams in an ounce.

                2. I have a cake recipe that calls for 3.5 oz flaked coconut. Do you think that means volume or weight? Any ideas of a good estimate I can use in terms of cups?

                  1 Reply
                  1. re: julieapfel

                    That would definitely be 3.5 ounces in weight, and according to Joy of Cooking, 3.5 ounces of flaked coconut = 1-1/3 cups.

                  2. 4.6 oz how many cup sweet pea?

                    1 Reply
                    1. re: Cheeriosg

                      IMO, there's no way to calculate that as individual peas are all different sizes. So a lot of tiny ones will measure out differently than fewer larger ones.

                    2. I have a kitchen scale that I use when I'm actually cooking, to measure out the amount the recipe calls for. But for guesstimating when I'm making my shopping list, I have a couple of websites that I find useful (if occasionally contradictory):

                      US Cups to Weight By Ingredient

                      Not All Pounds Are Created Equal