A cup of breadcrumbs is 112 g — the King Arthur Baking figure, measured spooned and levelled. Fine, dry crumbs from baked bread. It is used for breading, meatballs, stuffing and gratins. They are the most unglamorous ingredient on this page, and one of the most useful: a cup of breadcrumbs weighs 112 g, and that modest number hides a surprising amount of work, because breadcrumbs bind meatballs, crisp a gratin and coat a schnitzel, and the amount decides whether each of those dishes holds together or falls apart. This guide covers the weight of breadcrumbs in every measure you will use — cups, tablespoons and teaspoons — how to measure it correctly, what to use instead when you run out, and how to store it. All weights on this page are approximate; verify with a kitchen scale when the recipe matters.
Breadcrumbs: weight and measurement table
The table below gives the weight of Breadcrumbs in every measure you will use, from a teaspoon up to 2 cups, all derived from the King Arthur Baking figure of 112 g per cup, spooned and levelled. Every figure is approximate — spooned and levelled is a technique, not a machine setting — so when the recipe matters, weigh the ingredient on a kitchen scale instead.
| Amount | Weight (approx.) |
|---|---|
| 1 teaspoon | 2.3 g |
| 1 tablespoon | 7 g |
| 1/4 cup (4 tbsp) | 28 g |
| 1/3 cup | 37.3 g |
| 1/2 cup (8 tbsp) | 56 g |
| 3/4 cup (12 tbsp) | 84 g |
| 1 cup (16 tbsp) | 112 g |
| 2 cups | 224 g |
| 100 g | 0.89 cups |
There are 3 teaspoons in a tablespoon and 16 tablespoons in a cup, so you can move between any of these measures by multiplying or dividing. If a recipe calls for 100 g and you only have measuring cups, that is about 0.89 cups. Keep the cups to grams converter open while you cook and you will never need to do the arithmetic in your head.
What is Breadcrumbs?
Fine, dry crumbs from baked bread. Breadcrumbs is used for breading, meatballs, stuffing and gratins. The ingredient is a familiar one in most kitchens, but it is worth knowing what it actually is before you measure it, because the form it comes in decides how it behaves in a recipe. Breadcrumbs as sold is the form the weight on this page refers to: 112 g per cup, spooned and levelled, from King Arthur Baking. If you buy it in a different form — chopped, ground, toasted, sweetened or unsweetened — the weight per cup changes, sometimes by a lot, so weigh the ingredient in the form the recipe asks for, or weigh it before you change its form. That single habit, weighing before chopping, grinding or toasting, is what keeps the recipe consistent from one bake to the next.
How to measure Breadcrumbs
Spoon the breadcrumbs lightly into the measuring cup or spoon, then level the top with the back of a knife. Do not scoop the measure straight from the bag or the jar, because scooping packs the ingredient down and adds weight with every spoonful. Do not press it down or shake the measure to settle it, because that packs it too. The spooned and levelled method is a technique, not a machine setting, so two people measuring the same ingredient can still differ by a few grams, which is why the figures on this page are approximate. When the recipe matters, weigh the breadcrumbs on a kitchen scale instead: put the bowl on the scale, press tare, and add the breadcrumbs until the scale reads the weight you need.
How to store Breadcrumbs
Airtight container, cool and dry, up to 6 months. That storage advice is worth following, because breadcrumbs goes stale faster than most cooks expect, and stale breadcrumbs will spoil a whole batch of baking. Keep it sealed, because air and moisture are what make it go stale, and keep it away from strong smells, because it absorbs odours from the cupboard. Check the ingredient before you use it: smell it, taste a little, and look at it. If it smells sharp, stale or off, or if it has changed colour or texture, replace it rather than risking a recipe on it. A small amount of fresh breadcrumbs is always better than a large amount of stale breadcrumbs, and the cost of replacing it is far less than the cost of a ruined bake.
What to use instead of Breadcrumbs
If you run out of breadcrumbs, the closest swaps are Panko at 50 g per cup. Swap by weight, not by volume, because the cup weights differ, and a volume swap gives the wrong amount. Each substitute changes the flavour a little, so choose the one that suits the dish: a mild substitute for a delicate bake, and a stronger one where the flavour can carry it. Taste the finished dish before serving, because a substitute that works in a salad may not work in a cake, and the other way round.
Worked examples: Breadcrumbs in real recipes
1. A batch of meatballs for spaghetti
A batch of meatballs for four uses 8 tablespoons of breadcrumbs, about 56 g, mixed with minced beef, an egg and herbs. The breadcrumbs bind the mixture and keep the meatballs tender, and the weight is what decides whether they hold together or fall apart: too many crumbs and the meatballs turn dry and bready, too few and they crumble in the pan. Use dry, fine crumbs, mix the mixture gently, and chill the shaped meatballs for thirty minutes before frying, so they hold their shape.
2. A crispy topping for a cauliflower gratin
A cauliflower gratin for six uses 10 tablespoons of breadcrumbs, about 70 g, mixed with grated cheese and scattered over the top before baking. The crumbs turn golden and crisp in the oven, and the weight is what decides the crunch: too thick a layer and the crumbs underneath stay soggy, too thin and the topping disappears. Scatter the crumbs loosely over the top, drizzle them with a little oil, and bake the gratin until the topping is golden and the sauce is bubbling.
3. A schnitzel coating for a weeknight dinner
A pork schnitzel for two uses 12 tablespoons of breadcrumbs, about 84 g, to coat the pounded meat after flour and beaten egg. The crumbs give the schnitzel its crisp, golden crust, and the weight is what decides the coverage: too few crumbs and the coating is patchy, too many and the crust turns thick and heavy. Press the crumbs on firmly, chill the coated schnitzels for thirty minutes, and fry them in hot oil so the coating sets quickly and stays crisp.
Why the weight of Breadcrumbs matters
Breadcrumbs matter by weight because they are used as a binder and a coating, and both jobs depend on the ratio. In a meatball, the breadcrumb content decides whether the meatballs hold together or fall apart, and whether they are tender or dense: too many breadcrumbs and the meatballs turn dry and bready, too few and they crumble in the pan. In a gratin, the breadcrumb topping decides the crunch, and too thick a layer turns soggy underneath. The cup measure is unreliable because breadcrumbs are fine and powdery, so they pack tightly, and a scooped cup can be 15 g heavier than a spooned and levelled one. Weighing them keeps the ratio right, and it also matters whether the crumbs are fine or coarse: fine crumbs absorb more liquid than coarse ones, so the same weight behaves differently.
The King Arthur Baking figure, and how it was measured
The King Arthur Baking figure for breadcrumbs is not disputed: 112 g per cup, spooned and levelled, is the accepted value, and other sources agree within a few grams. Small differences between brands and batches are normal, because natural ingredients vary, but the variation is small enough that the figure on this page is a reliable guide for everyday cooking. The figure on this page, 112 g per cup, was measured spooned and levelled, which is the standard method for this kind of ingredient. If you measure it differently — scooping instead of spooning, packing instead of levelling, or measuring after chopping — the weight changes, and the recipe changes with it. The source matters too: King Arthur Baking is the reference used throughout this site, because its figures are consistent and widely used in baking, and the USDA figures are used where King Arthur does not publish one. When two sources disagree, this site says so, and the figure given is the one judged most reliable for everyday cooking.
Common mistakes with Breadcrumbs
The most common mistake is using fresh breadcrumbs in a recipe written for dry ones: fresh crumbs are soft and moist, so they absorb less liquid and make meatballs soggy. Dry them in a low oven first, or buy dry crumbs. The second mistake is adding too many breadcrumbs to a meatball mixture, which makes the meatballs dry and bready; use just enough to bind the mixture. The third mistake is coating food in breadcrumbs without pressing them on firmly, so the coating falls off in the pan. Press the crumbs on, then chill the coated food for thirty minutes before cooking. Finally, do not store breadcrumbs in a damp place, because they go stale and mouldy quickly; a sealed jar in a cool cupboard keeps them fresh for months.
Frequently asked questions
How many grams is 1 cup of breadcrumbs?
One cup of fine, dry breadcrumbs weighs about 112 g, spooned and levelled, using the King Arthur Baking figure. That is for dry crumbs as sold, and fresh crumbs weigh more per cup because they hold moisture. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many tablespoons is 100 grams of breadcrumbs?
100 grams of breadcrumbs is about 14.3 tablespoons, spooned and levelled, because one tablespoon weighs about 7 g. Fourteen level tablespoons is just under 100 g, so add a small pinch more, or weigh the crumbs on a scale for accuracy.
Can I use panko instead of breadcrumbs?
Yes, but the result is different: panko is much lighter at 50 g per cup, so the same cup holds less than half the weight, and the crumbs are larger and crisper. By weight the swap is simple, but the texture changes, and panko gives a crunchier, lighter coating. For meatballs and stuffing, fine breadcrumbs bind better than panko.
How do I make breadcrumbs at home?
Dry slices of stale bread in a low oven until they are crisp, then blitz them in a food processor until they are fine crumbs. Spread them on a baking tray and dry them again in a low oven, then cool them completely before storing. Homemade crumbs are best used within a few weeks, and they should be weighed, because their density varies with the bread.
How should I store breadcrumbs?
Keep them in an airtight container in a cool, dry place for up to 6 months. Damp makes them go stale and mouldy quickly, and warmth shortens their shelf life. If they smell stale or look mouldy, throw them away, because mouldy crumbs will spoil a whole dish.