The short answer: 113 g of self-rising flour equals 1 cup (approximately). One cup weighs 113 g when spooned and levelled (King Arthur Baking), so divide the grams by 113 and you have the cups. All-purpose flour with baking powder and salt already mixed in. It turns up in quick breads, scones, pancakes and biscuits, and this page exists because recipes written in grams and kitchens stocked with cup measures meet each other constantly. Keep reading for the conversion table, three real-recipe examples, and the method detail — including the packing and sifting notes — that decides whether your cup matches the recipe writer's cup.
Self-Rising Flour grams-to-cups table
Start with the anchor: 113 g = 1 cup. Every other row divides the gram weight by 113. The table covers 25 g to 500 g, which spans a small recipe adjustment at one end and a large batch at the other. The 113 g row is the exact one-cup amount this page is named for.
| Grams | Cups (approx.) |
|---|---|
| 25 g | 1/5 cup |
| 50 g | 3/7 cup |
| 75 g | 2/3 cup |
| 100 g | 7/8 cup |
| 113 g | 1 cup |
| 150 g | 1 1/3 cups |
| 200 g | 1 3/4 cups |
| 250 g | 2 1/5 cups |
| 300 g | 2 2/3 cups |
| 400 g | 3.54 cups |
| 500 g | 4 3/7 cups |
The table is built on one assumption that deserves stating plainly: the cup is spooned and levelled. If you fill the cup a different way, the table's numbers move. Scooping directly from the bag packs the ingredient in and adds weight; sifting adds air and removes it. That is not a flaw in the table — it is the reason the method is printed next to every figure. Match the method and the table matches your kitchen; ignore the method and you are measuring a different cup.
Putting the conversion to work
Example 1 — the grams recipe, cup kitchen
Your recipe says 113 g of self-rising flour and your kitchen runs on cups. One cup, spooned and levelled, is the answer: 113 ÷ 113 = 1. If the recipe lists other ingredients in grams too, convert each one the same way — divide by its own grams per cup — rather than converting one ingredient and guessing the rest. Consistency across the recipe matters more than perfection in any single ingredient.
Example 2 — a bigger batch
Feeding more people? 226 g is two cups, and 339 g would be three. The cups scale linearly, but the bowl, the tin and the oven do not: a triple batch needs a genuinely large bowl and a tin with real headroom, and the baking time stretches. Convert the weight, then convert the equipment, and check the bake with a skewer rather than the clock.
Example 3 — half the recipe
Cooking for one? Half of 113 g is 56 g, which is half a cup. A half cup of self-rising flour is quick to measure and hard to get badly wrong, which makes small batches the most forgiving place to practise converting. Halve everything else by the same factor, use a smaller tin, and expect the bake to finish a little sooner than the full recipe.
Where the number comes from
King Arthur Baking lists self-rising flour at 113 g per cup, spooned and levelled. That single fact is the foundation of every number on this page, and it is worth understanding rather than just using. A cup is a volume; a gram is a weight; the bridge between them is density, and density depends on how the ingredient sits in the cup. Spooning adds air, scooping removes it, sifting adds more air still. Measure the way the source measured and the bridge holds. There is no famous dispute about the weight of self-rising flour: the figure used here is stable across the sources we checked, which is one reason this conversion is reliable. Even so, every figure on this page is labelled approximate, because how full the cup is, how settled the ingredient is, and the temperature in your kitchen all move the number a little. When precision matters, verify with a kitchen scale.
No scale? How to get close
If you have no scale, the cup is your tool: use a dry measuring cup, spoon self-rising flour in loosely, and level it with the back of a knife — never scoop, never shake the cup to settle it, never heap it. One level cup measured this way will land near 113 g, usually within a few percent, which is good enough for most everyday cooking. For baking where precision matters, borrow or buy a scale; a basic digital scale costs less than a single failed cake. Storage: Airtight container, cool and dry; use within 6 months so the raising agents stay active.
From a half batch to a triple batch
Start from the anchor — 113 g is 1 cup — and any batch size follows. A half batch is 56 g (1/2 cup). A quarter batch is 28 g (1/4 cup). A double batch is 226 g (2 cups), and a triple batch is 339 g (3 cups). The arithmetic is trivial, which is the point: when the numbers are easy, you can spend your attention on the things that actually change with batch size. A larger batch needs a larger bowl and a larger tin, and it needs more time in the oven — but not three times more time, roughly a quarter more, checked with a skewer. A smaller batch needs a smaller tin and less time, and it is the easiest place to make a mistake, because a small tin in a hot oven overbakes quickly. Scale the salt and the raising agents by the same factor as the bulk ingredients, weigh everything on the scale instead of converting by eye, and jot the scaled quantities on the recipe before you begin. The written numbers are what make a scaled recipe repeatable.
Frequently asked questions
How many cups is 113 g of self-rising flour?
113 g of self-rising flour is 1 cup (approximately). One cup weighs 113 g (spooned and levelled, King Arthur Baking), so the calculation is 113 ÷ 113. The figure is approximate, so verify with a kitchen scale when precision matters.
How many grams is 1 cup of self-rising flour?
One cup of self-rising flour weighs 113 g, spooned and levelled, according to King Arthur Baking. That is the anchor figure for every conversion on this page: divide any gram weight by 113 to get cups, or multiply any cup amount by 113 to get grams.
Can I measure 113 g of self-rising flour without a scale?
Yes — measure one cup with a dry measuring cup, spooning the self-rising flour in loosely and levelling it off with a straight edge. Do not scoop with the cup and do not pack it unless the method says packed. A careful cup lands close to 113 g, which is good enough for everyday cooking, though a scale is better for baking.
Why do different websites give different weights for self-rising flour?
Because they measure the cup differently. King Arthur Baking lists 113 g per cup spooned and levelled, while other sources may scoop, sift or pack, and each method gives a different weight. The ingredient itself has not changed — only the measuring method has. Match the method and the numbers agree.
How many tablespoons is 113 g of self-rising flour?
One tablespoon of self-rising flour weighs about 7.1 g, so 113 g is about 16 tablespoons — which is 16, the number in a cup, as expected. Tablespoons are useful for small adjustments, but for a full cup, weighing or using a cup measure is more accurate than counting spoonfuls.
Is it better to weigh self-rising flour or measure it in cups?
Weighing is better whenever the recipe is a bake or a batch you want to repeat, because a scale reads the same every time while a cup varies with how you fill it. For soups, sauces and weekday cooking, a careful cup measure is usually fine. The threshold is the recipe: if the result depends on the ratio, weigh it.