Learn how to measure flour with the spoon and level method.
Sometimes I get comments from friends and family about how cool it is to be able to make things like cupcakes and cakes from scratch. But the truth is that with some practice and an understanding of the basics of baking, it’s really not too hard.
When I first started baking, there were a lot of things I didn’t know that would’ve really helped me in the beginning. So, I’ve decided to start posting some baking tips and tricks here and there to help you when it comes to baking.
For today’s post I wanted to cover how to measure flour. You’re probably thinking umm.. what.. this is so easy. You’re totally right too, it is easy!
Now, I will start by saying that this is how I measure flour and the guidelines I use when creating recipes on my blog. Keep in mind that some brands of flour or other types of flour may vary a little when it comes to their weight. Also, some recipes may state a specific amount of flour to use (in grams or ounces) and it’s always best to stick with those measurements to ensure that your baked goods turn out the same.
When measuring flour, it’s best to use the spoon and level method. Scooping the measuring cup into the container to measure out flour can cause the flour to become packed inside the cup. When this happens, you can end up with too much flour in your recipe and you’re not as likely to get the best results.
To spoon and level the flour, you’ll start by fluffing the flour a little with a spoon to aerate the flour. Then you’ll spoon the flour into the measuring cup.
You want to fill the measuring cup all the way to the top and let the flour flow over a little. Then, you’ll use the back of a knife to level the top off.
Easy, right? I always use this method when I’m measuring all-purpose flour for recipes I create for this blog. One cup of all-purpose flour comes out to 4 and 1/2 ounces or roughly 127 grams.
I also like to use my kitchen scale when I’m measuring ingredients, just to be on the safe side. If you don’t have a kitchen scale, don’t worry. Almost every time I spoon and level the flour into a measuring cup, I usually end up close to 127 grams, give or take a couple of grams.
I really hope everyone found this post helpful. I’m curious to know if any of you struggle with certain things when it comes to baking? Or if you have questions? If you do have questions, please feel free to shoot them my way! I’ll be back on Monday with another delicious recipe for the 4th of July. Have a wonderful weekend!
Very helpful
But it’s sugar measured the same way
You can just scoop sugar, no need to use the spoon and level method for it.
Thank you So much for the tip!
Thank you for the tip
When would you use pre-sifted flour in baking if at all?
If a recipe calls for something like “2 cups sifted all-purpose flour” you would sift it, then measure out 2 cups. Hope that helps!
I do really appreciate those tips you again shared today.
My question is, I really get worried when it comes to onzes grams because I need to convert always into cups or tbsp coz that’s only I have as measuring tools right now.
Since I get a recipes from you, I started my self to do baking.
Thanks alot Ms. Danielle
How much in gram for one leveled cup of flour? I followed your recipe which called for ‘ 1 and 3/4 cup (220 grams) all-purpose flour‘, the dough came out too wet and even after 30’ in freezer. I used digital scale to weight exactly 220gr. Wonder if your measuring cups would give exactly 220gr.
1 cup of flour is equal to 125 grams, so 1 and 3/4 cups is 220 grams. Which recipe are you referring to?
A cup of sugar is how many grams please?
200 grams.
I found this to be helpful! Looking forward to great baking!
Thank you
Hi there! I was wondering if you had any tips for baking with different types of cookie sheets? (Ex. Aluminum vs. Non-stick.) I’ve noticed my cookies don’t turn out the same with non-stick sheets & I have no idea what’s happening. 🙂
I actually recommend using really sturdy, heavy duty baking sheets. Calphalon makes really great baking sheets that don’t warp in the oven and I’ve never had any issues with my cookies when using them. I talk more about my favorite baking tools in this post.
Thanks for today
How many grams is 3cups
And also,I need chocolate recipe
How to drip it
3 cups of flour is equal to 375 grams. I have a chocolate ganache recipe here too.
As a bread and pie baker, I’ve been fluffing the flour in the container/sack and spooning it into the measuring cup and leveling off for many years. I have some very old recipes (from the ’70s) in which the flour was measured the old way! I’m working on recalculating the correct amount of flour – based on gram weight, which is the better way to do it! Thanks so much for sharing in your wonderful blog 🙂
Hello My name is Lynda and I love to bake but I feel nothing ever came out right so now I am down to serious business ! I live in the country and we are building a log house my husband is always so busy with the house and I help with what I can but there are times I do have a lot of time on my hands I do work 8-4 and weekends off so there is where my free time comes in! I will keep up with all of your advice and give it another shot, I am aiming to learn how to bake the best pies right now then I will move on to assorted cookies for Christmas! Thank you so very much, Lynda in Pa
Thanks for following along, Lynda! I’d love to hear if you try any of my recipes!
Hi,
I recently found out about pastry flour, can I use it instead of the all purpose flour for the scones?
I think it would be fine to use for scones.
I found your site while looking for a pie crust recipe. And extremely glad I did. I’ve always been intimidated by making pie crust so sad to say, I have bought frozen shells. But after reading your recipe and extremely detailed instructions, I am charged with confidence that I CAN do this!!! I love to bake! After my next apple pie totally from scratch, I plan on baking your biscuits. I wish you had a book with all your tips, like measuring flour the correct way. Sort a “101 on baking” guide. Thanks for sharing your expertise!!!
So glad you found my site, Donna! I don’t have a book specifically for that, but I do have a cookie cookbook coming out next year that will have a lot of tips and information in it!
Hi! I am so thrilled that I found this. I love to bake but I am very intimidated by dough. Do you find this to be the best try of dough for sweet pies versus a crust for pot pies? I did a chicken pot pie with a similar recipe and the crust was very sweet. It didn’t seem to mesh well. With Thanksgiving just around the corner, I can wait to try this for Apple pies 🙂
Hi, Andrea! Are you referring to my homemade pie crust recipe? If so, the pie crust itself is not sweet and you can use it for a chicken pot pie. You can omit the 2 teaspoons of sugar in the pie crust if you prefer.
You have taught me something I didn’t know…..geez I never thought that just scooping the flour was wrong. I was always thinking, ” okay I need to get some flour out”, and I’d just scoop some out and kind of level it off. Well I guess this is what makes a bad cook, no proper teaching.
I look forward to learning more. I’m 62, never to old to learn.
Can you please suggest me how substitute granulated sugar by powdered sugar eg:for 1 cup of granulated sugar how much powdered sugar should I use? Merry Christmas to you and your family too
It really depends on the recipe, it may not always be a good idea to substitute powdered sugar for granulated sugar. Granulated sugar is much more dense than powdered sugar though, so you would need about twice as much powdered sugar.
Looking forward to learning new baking tips.
Great tip today! I am enjoying your site!!
Thanks for the tip, I guess that’s why my cookies are so dense and dry. (Because I just scoop I out with the cup).
Thank you for your column and posts! I recently started to weigh my ingredients, using a list from King Arthur that has the weight of everything imaginable on it, in ounces and grams. So far I have had one recipe flop, that I had made multiple times before, but that could have been because of other changes I made that time.
I’m off to make your carrot cake and banana bread recipes today if I have enough eggs! Otherwise I’ll have to go over to my son’s house and get some eggs, he’s my source for eggs, honey and maple syrup, lol!
Thank you, and I look forward to seeing your next post!
So glad the posts have been helpful for you, Patti! Hope you enjoy the carrot cake and banana bread recipe!
This was very helpful.
I will try on my next bake!
Thank you.
I knew about scooping and leveling the flour but I never heard of fluffing up the flour first. It makes sense. That’s a great idea ! I will also try weighing the flour next time.
Thank you for my first great baking tip !