All-purpose flour conversion

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IngredientIngredient state

Measurement reference

Measurement systemShow amounts as

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Result

A source cup keeps the publisher’s meaning. It is not silently treated as a US or metric cup.

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Use a measurement from your own kitchen

Weigh a known volume of this ingredient in the same state. This reference stays in your local project and does not change the public data.

Use my own measured weight and volume

Measured weight (g)Measured volume (mL)

References for this ingredient
Ingredient state	Source measure	Reported weight	Volume definition	Source
Unbleached all-purpose flour	1 source cup	120 g	Not defined in this source	King Arthur · 1 source cup = 120 g
Plain all-purpose flour, level cup	1 source cup	150 g	250 mL	Women’s Weekly · 250 mL cup = 150 g

All-purpose flour has more than one reference here. The selected source determines the original measuring relationship; changing the output unit should not quietly change that source.

Choose the matching flour reference

The King Arthur reference describes unbleached all-purpose flour and its lightly filled, leveled source cup. The Women’s Weekly Food reference describes plain all-purpose flour in a level 250 mL cup; its bleaching status and brand are not specified.

These are separate choices, not competing exact definitions of every cup of flour. Read the state and method that accompany the number.

Keep the filling method with the recipe

Follow the selected source’s method. Scooping, tapping, or pressing flour into a measure can change the amount it holds. Keep a sifting instruction and its measuring order in the row note.

If the recipe already gives grams, enter those grams directly. You do not need a flour reference to scale a mass amount to another serving count.

Understand the available conversion

The King Arthur source cup has no established millilitre definition in the consulted material. Use it as a source measure, or deliberately choose a suitable reference with a defined volume for a US or metric mass–volume conversion.

Every food-based result remains approximate. Retain the source and preparation note when saving or exporting so the result is reproducible.