1/2 Cup Gluten-Free Flour Blend in Grams

1/2 cup of gluten-free flour blend weighs 60 g (spooned and levelled, King Arthur Baking). A full cup weighs 120 g, so the half cup is exactly half of that. A ready-mixed blend of rice, potato and tapioca starches with xanthan gum. All the figures on this page are approximate conversions based on the King Arthur Baking value, so when a recipe really matters, verify with a kitchen scale.

Why weighing gluten-free flour blend beats measuring it in cups

Half a cup of gluten-free flour blend weighs 60 g, exactly the same as a half cup of all-purpose flour, and that is not a coincidence: the King Arthur Measure for Measure blend is formulated to match all-purpose flour cup-for-cup at 120 g per cup, so a recipe written for wheat flour can use the blend at the same weight and the same volume. That matching is what makes the blend so useful: a baker who has a favourite cake or cookie recipe can make it gluten-free by swapping the flour at the same weight, without recalculating anything.

The blend is a ready-mixed combination of rice flour, potato starch, tapioca starch and xanthan gum, and each ingredient does a job: the rice flour gives body, the starches give tenderness, and the xanthan gum replaces the gluten by binding the batter together. Different brands formulate their blends differently, so a cup of one brand may weigh slightly more or less than a cup of another, and the xanthan gum content varies too. This page uses the King Arthur Measure for Measure value of 60 g per half cup, and if you use a different brand, check the packet and weigh the blend you actually have. Gluten-free batters often need a little more liquid and a rest before baking, so the starches hydrate.

Gluten-Free Flour Blend cups to grams conversion table

Cups Grams Tablespoons
1/8 cup 15 g 2
1/4 cup 30 g 4
1/3 cup 40 g 5.3
1/2 cup 60 g 8
2/3 cup 80 g 10.7
3/4 cup 90 g 12
1 cup 120 g 16
1 1/2 cups 180 g 24
2 cups 240 g 32
3 cups 360 g 48

The table is built around the half cup, which is the measure this page is about, with the full-cup weight of 120 g as the anchor. Every row is the full-cup weight multiplied by the fraction, so the numbers stay consistent as you scale up or down. One tablespoon of gluten-free flour blend weighs about 7.5 g, which is useful when a recipe calls for a spoonful rather than a cup.

Worked examples

Gluten-free cookies, a batch of 12

A batch of 12 cookies uses about 1/2 cup of gluten-free flour blend, which is 60 g, mixed with butter, sugar, an egg and chocolate chips. Weigh 60 g rather than measuring by cups, because the blend is formulated to match wheat flour at the same weight, and the swap only works if the weight matches. The cookies will be tender and lightly crisp, and they may spread a little more than wheat cookies, so chill the dough first.

Gluten-free pancakes for two

Pancakes for two people use about 1/2 cup of gluten-free flour blend, which is 60 g, mixed with an egg, milk and baking powder. Weigh the flour so the pancakes are light rather than dense: gluten-free batters often need a rest of five minutes so the starches hydrate. Cook the pancakes on a medium heat until bubbles appear, then flip and cook the other side.

A small gluten-free cake for two

A small cake for two people uses about 1/2 cup of gluten-free flour blend, which is 60 g, mixed with butter, sugar, eggs and vanilla. Weigh 60 g so the cake is tender: the blend replaces wheat flour cup-for-cup, so the recipe needs no other changes, though the cake may need a minute or two longer in the oven.

How the weight was measured

The figure on this page comes from King Arthur Baking, measured spooned and levelled unless the method line says otherwise. Spooning means filling the cup with a spoon rather than plunging the cup into the bag, and levelling means sweeping a knife across the rim. Scooping packs the ingredient down and can add a fifth or more to the weight, which is why two bakers following the same cup-based recipe can get visibly different results.

Confidence in this value is high. That reflects how consistent the ingredient is from brand to brand: a uniform, factory-packed ingredient is more predictable than a fresh, variable one. Even a high-confidence figure is still an approximation, because moisture, grind size and settling all shift the weight a little. Treat the grams on this page as a reliable starting point and check with a scale when the recipe is fussy, expensive, or being made for the first time.

King Arthur Measure for Measure blend is formulated to match all-purpose flour cup-for-cup at 120 g.

Practical guidance

Store gluten-free flour blend in an airtight container in a cool, dry place for up to 1 year, because it absorbs moisture from the air and clumps. Always spoon the blend into the cup and level it, never scoop, because the fine starches compress easily. Let gluten-free batters rest for five minutes before baking, so the starches hydrate and the bake stays moist. Check the brand: different blends are formulated differently, and the King Arthur Measure for Measure value of 60 g per half cup may not match another brand exactly. If you do not have a scale, spoon the blend loosely into the half cup and level it, remembering that the 60 g figure is approximate.

Common mistakes with half-cup measures

The most common mistake is treating a half cup as a casual measure. Half a cup of flour is 60 g, and a scooped half cup can easily weigh 70 g or more, which is a 15 percent error in a recipe that may only contain two or three cups of flour in total. Small measures carry the largest relative errors, so weighing matters more, not less, at this size. The second mistake is using a liquid measuring jug for dry flour: the meniscus line is designed for liquids, and flour measured in a jug is almost always over- or under-filled. Use a dry cup, or a scale. The third is assuming every flour weighs the same per half cup: the flours on this page range from about 42 g to about 82 g per half cup, so swapping flours cup for cup without adjusting the weight changes the recipe. Finally, do not pack flour into the half cup to make it look full: spoon and level, every time.

Frequently asked questions

How many grams is 1/2 cup of gluten-free flour blend?

1/2 cup of gluten-free flour blend weighs 60 g when spooned and levelled, according to King Arthur Baking, which lists 120 g per cup for its Measure for Measure blend. The figure is approximate, because different brands formulate their blends differently, so verify with a kitchen scale when it matters.

Can I replace wheat flour cup-for-cup with gluten-free blend?

Yes, with the King Arthur Measure for Measure blend, which is formulated to match all-purpose flour at 120 g per cup. Weigh the blend rather than measuring by volume, and check the brand, because other blends may weigh differently per cup.

What is in a gluten-free flour blend?

Usually rice flour, potato starch, tapioca starch and xanthan gum. The rice flour gives body, the starches give tenderness, and the xanthan gum replaces the gluten by binding the batter together.

Why is my gluten-free cake dry?

Because gluten-free batters often need more liquid and a rest before baking, so the starches hydrate. Weigh 60 g per half cup, add a splash more liquid if the batter looks thick, and let it rest for five minutes before baking.

How many cups is 100 g of gluten-free flour blend?

100 g of gluten-free flour blend is about 0.83 cups, or roughly 3/4 cup plus a tablespoon. At 120 g per cup, divide 100 by 120 to get the answer, and use a scale for the most accurate result.

Related conversions

If you need a different amount, the table above scales in both directions, and the converter tool will do the maths for any quantity. When a recipe really matters, weigh the ingredient on a kitchen scale rather than trusting the cup alone, because the figures on this page are approximate and natural ingredients vary by brand, variety and moisture.