1/3 Cup Rice Flour in Grams
The short answer is 47.3 g: 1/3 cup of rice flour weighs about 47.3 g when measured spooned and levelled, according to King Arthur Baking. Finely ground white rice; a staple of gluten-free baking. Every number on this page is approximate and comes from the same source value — 142 g per cup — so if a recipe is important, check it on a kitchen scale rather than trusting the cup.
Rice Flour cups to grams conversion table
| Cups | Grams | Tablespoons |
|---|---|---|
| 1/4 cup | 35.5 g | 4 |
| 1/3 cup | 47.3 g | 5.3 |
| 1/2 cup | 71 g | 8 |
| 2/3 cup | 94.7 g | 10.7 |
| 3/4 cup | 106.5 g | 12 |
| 1 cup | 142 g | 16 |
| 1 1/2 cups | 213 g | 24 |
| 2 cups | 284 g | 32 |
The tablespoon column shows how many tablespoons each amount equals: 1/3 cup is 5.3 tablespoons, and one tablespoon of rice flour weighs about 8.9. A cup is 16 tablespoons, so the numbers in the table are just the cup weight divided by 16, rounded to one decimal place. For small amounts a scale that reads to the gram is far more reliable than a spoon, because a heaped tablespoon can weigh half as much again as a level one. Read the table from the 1/3 cup row outwards: every other row is a multiple of 47.3 g, so scaling a recipe up or down is simple multiplication.
The case for weighing 1/3 cup
Most home cooks reach for a measuring cup out of habit, and for 1/3 cup of rice flour that habit is worth questioning. The cup is a volume measure, and rice flour does not fill a volume the same way twice: how it was stored, how it was poured, and whether it was pressed down all change the weight in the cup. A scale does not care about any of that. 47.3 g of rice flour is 47.3 g in every kitchen, and that consistency is the whole point of converting to grams.
How the weight was measured
Spooned and levelled means the ingredient is measured the way King Arthur Baking measures it: spooned and levelled. For rice flour, that gives 142 g per cup, and a third of a cup of that is 47.3 g. The source for the figure is King Arthur Baking, and the confidence in the value is high. King Arthur Baking publishes a standard ingredient weight chart that recipe developers use as a reference, and this page follows it exactly rather than averaging across sources, because an average of two different measuring methods is a number that matches nobody's cup.
Worked examples
A small batch built around 1/3 cup
Sometimes 1/3 cup is the whole point of the recipe, not a fraction of it. A small batch of a rustic loaf for two people often needs just 1/3 cup of rice flour — 47.3 g — alongside the other ingredients, and at that scale there is nothing to hide behind: too much and the result is heavy or overpowering, too little and it is bland or falls apart. Weigh the 47.3 g first, before you start mixing, so you know the foundation is right. Once you know that 1/3 cup is 47.3 g, you can scale the same recipe up for four people by doubling to 94.7 g without ever touching a measuring cup, and the result will taste the same.
Doubling and halving from 1/3 cup
Halving a recipe is where 1/3 cup appears most often in real kitchens. A recipe written for a family might call for 1 1/2 cups of rice flour; halved, that is 1/3 cup, or 47.3 g. The trap is halving by volume: half of 1 1/2 cups is easy to say and hard to measure, because few cup sets have a 3/4-cup measure and fewer still have a 1/3-cup one. Weighing 47.3 g sidesteps the problem entirely. And if you are doubling instead, two lots of 1/3 cup is 1 1/2 cups, which is 94.7 g — again, one number on the scale, no cup juggling, and the recipe stays in proportion.
Scaling a recipe that calls for 1/3 cup
A recipe for a batch of morning muffins calls for 1/3 cup of rice flour, and you want to make one and a half times as much for guests. On the scale that is simple: 47.3 g times 1.5 is 71 g, and you weigh it straight into the bowl. Doing the same sum in cups means measuring a cup and an eighth, which no measuring cup marks, so most people guess — and guessing is how a good recipe goes wrong. The same logic works in reverse: halve the recipe and you need 23.7 g, which is 23.7 g on the scale and a fiddly 2.6 tablespoons by volume. rice flour is used for gluten-free blends, shortbread and tempura batter, and the weighed amount keeps the ratio right at any scale.
Practical guidance for rice flour
Flour is the ingredient where measuring method matters most, and a third of a cup is small enough for a bad technique to ruin the ratio. Scooping the cup straight from the bag packs the flour down and can add a fifth to the weight; spooning it in loosely and levelling with a knife gives the figure used on this page, 142 per cup from King Arthur Baking, and a third of that is 47.3. That single technique — spoon and level — is worth learning properly, because it applies to every flour on this site. Sifting changes volume, not weight, so if a recipe calls for sifted flour, weigh 47.3 first and sift it afterwards. Flour also absorbs moisture from the air, so a bag left open in a humid kitchen will weigh more per cup than a fresh one, and the scale is the only tool that tells you the truth.
Scaling 1/3 cup up and down
Once you know that 1/3 cup of rice flour is 47.3 g, the rest is arithmetic. A full cup is 142 g, half a cup is 71 g, and two cups is 284 g. Doubling a recipe that calls for 1/3 cup means weighing 94.7 g; halving it means 23.7 g, which is about 2.6 tablespoons. Writing the recipe in grams at this point is worth doing: the next time you make it, you weigh 47.3 g straight into the bowl and skip the measuring cup altogether. If you are scaling a recipe for a different tin size, convert every ingredient to grams first and then multiply — scaling by volume compounds the error on every ingredient at once, while scaling by weight keeps each one exact.
Common mistakes with rice flour
- Measuring over the mixing bowl. Levelling over the bowl drops the excess straight into the batter, so you have added rice flour you did not intend. Level over the bag or the sink.
- Scooping the cup from the bag. Scooping packs the flour down and can add several grams even to a third of a cup. Always spoon and level, or weigh 47.3.
- Using a liquid jug for a dry ingredient. A jug measures volume at eye level and has no straight edge to level against, so rice flour measured in a jug is a guess. Use a dry cup or a scale.
- Measuring over the mixing bowl. Levelling over the bowl drops the excess straight into the batter. Level over the bag or the sink.
Storage and handling
Airtight container, cool and dry, up to 1 year. Keeping rice flour stored properly also keeps its weight per cup stable: an ingredient that has absorbed moisture from the air weighs more per cup than a dry one, so a sealed container is not just about freshness, it is about measurement accuracy too. If a bag has been open for months in a humid kitchen, the first thing to do before a precise bake is to weigh the ingredient rather than trusting the cup. Label the container with the conversion — 1/3 cup is 47.3 g — and the next person to bake with it will thank you.
Frequently asked questions
How many grams is 1/3 cup of rice flour?
1/3 cup of rice flour weighs 47.3 g, measured spooned and levelled according to King Arthur Baking. That is a third of a cup of the full-cup weight of 142 g, and it is the figure to use when converting a recipe from cups to grams. All the figures on this page are approximate, so when a recipe really matters, verify with a kitchen scale.
How many tablespoons is 1/3 cup of rice flour?
There are 5.3 tablespoons in 1/3 cup, whatever the ingredient. One tablespoon of rice flour weighs about 8.9, so 5.3 tablespoons come to about 47.3 g. For amounts like this, a scale that reads to the gram is more reliable than spoons, because a heaped tablespoon can weigh half as much again as a level one.
How do I measure 1/3 cup of rice flour without a scale?
Rice flour is measured spooned and levelled, according to King Arthur Baking. Spoon it into a 1/3 cup measure, level the top with the back of a knife, and you will be close to 47.3 g. That is the best you can do without a scale — but be honest with yourself that it is an estimate. A basic digital kitchen scale costs less than a bag of good ingredients and removes the guesswork from every recipe, not just this one.
What is rice flour used for?
Gluten-free blends, shortbread and tempura batter. Finely ground white rice; a staple of gluten-free baking. 1/3 cup — 47.3 g — is a common amount in small batches and scaled recipes, which is why this conversion comes up so often.
How should I store rice flour?
Airtight container, cool and dry, up to 1 year. Good storage keeps the ingredient fresh and keeps its weight per cup consistent, because moisture absorbed from the air adds grams that the recipe did not ask for.
Can I scale a recipe that uses 1/3 cup of rice flour?
Yes — convert to grams first, then multiply. 1/3 cup is 47.3 g, a full cup is 142 g, and two cups is 284 g, so doubling means 94.7 g and halving means 23.7 g. Scaling by weight keeps every ingredient in proportion, while scaling by volume compounds the error on each one.
Related conversions
Use the cups to grams converter flour substitute converter recipe scaler cups to grams hub for instant answers, or browse the cups to grams hub for the full ingredient list. Related pages: 1 cup of rice flour in grams, 142 g of rice flour in cups, tablespoons of rice flour in grams, rice flour guide, 1/3 Cup All-Purpose Flour in Grams, 1/3 Cup Bread Flour in Grams. See also our disclaimer about approximate conversions.