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!
I believe that anyone, even beginners, can bake amazing desserts!
Measuring flour does sound easy, but it can really mess up a recipe if not done right! I’ve learned my lesson several times haha! This is such a great post and I think a lot of people will find this useful…especially if they like to use a kitchen scale, too!
I’ve definitely learned my lesson when it comes to measuring flour! It helps a lot to know the best way to measure it. Thanks, Gayle 🙂
Baking is all in the measuring! I have a scale but rarely use it — I always measure this way instead. Great photo tutorial, Danielle!
It definitely is all in the measuring! Thank you, Marcie 🙂
I never even thought about this..now I have a reason to blame some of my baking disasters I’ve had in the past! Spooning and level off will be the way from here on out! Thanks for this great advise!
So glad you found the post helpful, Stephanie! 🙂
New to this site, took your Blueberry Lemon Bread with Lemon Glaze for a breakfast potluck and it was a hit. Very helpful post. Why do some recipes call for sifting flour and if I aerate the flour before spooning can I skip the sifting? Thanks,
So glad to hear that everyone enjoyed the bread, Diane! Sifting flour will definitely aerate it more than stirring it around. I find that for a lot of recipes, just using this method is fine. But if your recipes calls for sifted flour and it’s something light and delicate (like angel food cake for example) it’s best to follow that recipe to ensure you get the best results.
BONJOUR
pourriez vous nous mettre les quantités en grammes s’il vous plait ?
J’aime beaucoup vos recettes
I included gram measurements in this post are you asking for a specific recipe? I’d be happy to add gram measurements to a certain recipe if you’re needing them! 🙂
Merci , je voudrais la recette en grammes des mini cheesecake svp
Merci
Do you know which mini cheesecake recipe? I believe they should all have gram measurements on them.
Thank you, your recipes are fabulous! However to measure 127 grams is really difficult and here in Italy I don’t find your cup. How can I do?
How do you typically measure ingredients? Do you use a food scale or something else?
Yes, I measure with the balance but 10 grams weights example 210 g, 220g …
You can round up and weigh 130 grams per cup and that would be fine, a few grams won’t make too much of a difference.
I’ve had to use tablespoon to measure out flour and sugar. If I aerate the flour in a separate container, then level off with back of knife, do I still have to worry about the packed down result?
If I’m using a tablespoon to measure a few tablespoons of flour for a recipe, I aerate the flour, use a separate spoon to spoon it into my measuring tablespoon, and then level it off. If it’s a small amount of flour in your recipe, it likely won’t affect it too much if it’s a little packed inside the spoon. Sometimes for smaller amounts of flour, I like to just use my food scale too since it’s a bit easier.
Do you have a guideline for substituting a weight of grain to be ground rather than a volume of flour? For example, is it as simple as 127 g of hard wheat (then ground) when the recipe calls for “1 cup flour”?
Hi, Keri! I do not have one because I don’t personally grind my own flour. As long as you measure your flour with the spoon & level method after its ground, then you should be fine.
I usually sift flour into the measuring cup then level it off. is that good, bad, or negligible?
1 cup of sifted flour is about 115 grams and 1 cup of spooned & leveled flour (unsifted) is 125 grams. It’s probably not enough to really affect the recipe, but I always recommend that you only sift the flour first if the recipe calls for sifted flour.
Hi Danielle, very helpful tip, but is there a tip to the actual baking time and oven cooking temperature? I always struggle with that, and conventional or regular oven use? As well as dark or light pans? Please advice. Thank you in advance
Glad you found it helpful, Christina! As far as baking time and temperature that’s always going to vary based on the recipe, things like biscuits will bake at a much higher temperature than something like a cheesecake. When it comes to dark/light pans, light pans absorb less heat and will bake more evenly. Dark pans can sometimes cause things to brown too quickly, which is why some recipes may suggest reducing your oven temperature by 25 degrees if using a dark pan. Your best bet is to always follow a recipe as far as oven temperature, baking time, and use the type of pan it suggests (if applicable).