100 g of bread flour is 0.83 cups (about 7/8 cup) — approximately. One US cup holds 120 g of bread flour (spooned and levelled, King Arthur Baking), so the division 100 ÷ 120 gives 0.83 cups. If you are converting a recipe written in grams into cups, this is the number to use, with the tables below covering every weight from 25 g to 500 g. Read on for worked examples, the source and method behind the figure, and what to do when you do not own a scale.
About bread flour
High-protein white flour (12-14% protein) that builds strong gluten networks. Yeasted breads, pizza dough and bagels. Airtight container, cool and dry, up to 1 year. That background matters for converting, because how an ingredient is stored and handled changes how it packs into a cup. A bag that has sat open in a humid kitchen weighs differently from a freshly opened one, and a cook who scoops straight from the bag will pack more into the cup than a cook who spoons it in lightly. Knowing the ingredient helps you judge when the table figure is close enough and when to reach for the scale instead. For baking with flour, the cup weight of 120 g is the anchor: every number on this page is that figure divided or multiplied, never a separate guess.
100 g of bread flour in cups — conversion table
One cup of bread flour weighs 120 g (spooned and levelled, King Arthur Baking). Divide any weight in grams by 120 to get cups. The table below does that division for the weights cooks most often meet, from a small 25 g spoonful up to 500 g. All cup figures are approximate.
| Grams | Cups (approx.) | Nearest kitchen measure |
|---|---|---|
| 25 g | 0.21 | about 1/4 cups |
| 50 g | 0.42 | about 3/8 cups |
| 75 g | 0.62 | about 5/8 cups |
| 100 g | 0.83 | about 7/8 cups <-- this page |
| 125 g | 1.04 | about 1 cups |
| 150 g | 1.25 | about 1 1/4 cups |
| 200 g | 1.67 | about 1 2/3 cups |
| 250 g | 2.08 | about 2 1/8 cups |
| 300 g | 2.50 | about 2 1/2 cups |
| 400 g | 3.33 | about 3 1/3 cups |
| 500 g | 4.17 | about 4 1/8 cups |
Two things are worth noticing in that table. First, the headline row is the one this page is built around: 100 g is 0.83 cups. Second, the relationship is linear, so doubling the grams doubles the cups and halving the grams halves them. That linearity is what makes the table safe to interpolate: if your recipe calls for 175 g, the answer sits halfway between the 150 g and 200 g rows.
Cups of bread flour back to grams
Sometimes the recipe is written in cups and the scale is the only tool on the bench. Multiply the cups by 120 g to get grams.
| Cups | Grams (approx.) |
|---|---|
| 1/4 cup | 30 g |
| 1/3 cup | 40 g |
| 1/2 cup | 60 g |
| 2/3 cup | 80 g |
| 3/4 cup | 90 g |
| 1 cup | 120 g |
| 1 1/2 cups | 180 g |
| 2 cups | 240 g |
That reverse table is the one to use when a recipe says “one cup of bread flour” and you would rather weigh it. Weighing removes the packing question entirely, which is why most professional bakers and many recipe developers now write grams first and cups second.
Worked examples
Shopping and portion planning
Planning a week of cooking is easier in grams. If a dish needs 1.25 cups of bread flour and you will make it twice, buy at least 300 g. Working backwards from the cup weight stops the common mistake of buying a small packet that looks generous in the shop and runs out halfway through the second batch, and the grams-to-cups table above makes the check take seconds.
A recipe that calls for cups
A recipe asks for 1.25 cups of bread flour. Multiply by the cup weight: 1.25 × 120 g = 150 g. Weigh 150 g on the scale and you have the recipe amount exactly, with no packing guesswork. This is the most common direction for cooks who own a scale but are following a cup-based recipe, and it is the direction where weighing pays off most, because a scooped cup can easily run 10 to 15 percent heavy.
A packet labelled in grams
A packet in the cupboard holds 500 g of bread flour. Divide by the cup weight: 500 ÷ 120 = 4.17 cups. That tells you at a glance whether the packet covers the recipe or whether you need a second one, and it is the same division as the headline answer, just with a different starting weight. If the recipe needs more than 4.17 cups, open a second packet rather than stretching the first.
Method and source
The cup weight used on this page is 120 g for one US cup of bread flour, measured spooned and levelled, from King Arthur Baking. The method matters as much as the number. Spooned and levelled means the ingredient is transferred into the cup in the way the source describes, then levelled with a straight edge, and any other technique will give a different weight. A cook who scoops directly from the bag compresses the ingredient and can add a tenth or more to the weight, while a cook who sifts first adds air and takes weight away. That is why two honest sources can disagree about a cup weight without either being wrong: they measured differently. Same disputed range as all-purpose flour; King Arthur lists 120 g per cup spooned and levelled, while scooped cups can reach 130 g or more. This page uses the primary value stated above, and every table and example follows from it, so the numbers are internally consistent even where other sources quote a slightly different cup weight.
All results on this page are approximate. Use them confidently for everyday cooking, and verify with a kitchen scale when the dish depends on precision, when you are scaling a recipe up for a crowd, or when you are developing a recipe other people will follow. A scale costs little, lasts for years, and removes the single biggest source of variation in cup conversions.
Storage, freshness, and the conversion
How bread flour is stored changes how it behaves in the cup, so the storage note at the top of this page is part of the conversion, not an afterthought. An ingredient that has absorbed moisture weighs more per cup than a dry one, and one that has dried out weighs less, so keeping the packet sealed and in a stable place keeps the table figures reliable. Buy in sizes you will use within the storage life, and decant into an airtight container if the original bag does not reseal well. Label the container with the date you opened it, and discard anything that smells stale or has changed colour, because a stale ingredient will not bake well at any weight. When you open a new bag, weigh one cup once and compare it with the 120 g figure on this page; if your brand is consistently a few grams heavier or lighter, note the difference on the container and use your own figure from then on.
Frequently asked questions
How many cups is the headline amount?
Use the division on this page: the headline weight divided by 120 g per cup. That is the figure in the first paragraph, rounded to two decimals, and it is approximate.
Does temperature change the conversion?
For dry bread flour the effect is small, but for fats and liquids it matters. A solid fat packs differently from a melted one, and a cold liquid is slightly denser than a warm one. Measure fats in the state the recipe expects, and weigh them when the amount is large.
Is the conversion exact?
No. Cup weights are approximate because bread flour settles, packs, and varies by brand and humidity. The figures here come from King Arthur Baking and are rounded to two decimal places, so treat them as a reliable guide rather than a laboratory measurement, and weigh with a kitchen scale whenever the recipe depends on precision.
Why do different websites give different answers?
Because a cup is a volume and bread flour does not always fill it the same way. Spooning versus scooping, sifting, humidity, and brand all shift the weight, so sources disagree by a few grams. We use one named source, King Arthur Baking, for every figure on this page so the numbers stay consistent with each other.
Should I weigh or measure in cups?
Weigh whenever you can. A scale removes the packing and spooning variables entirely, and most modern recipes list grams for exactly that reason. Cups are fine for forgiving dishes such as soups and stir-fries, but for baking, weighing is the difference between a recipe that works every time and one that works sometimes.