How To Measure Flour
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!
What is all purpose flour?? is it plain flour or is it self raising flour
All-purpose flour is plain flour. Self rising flour has baking powder and salt added to it.
Thank you for this information. I remember this is the way we learned in High School when there was a class called home economics.
I have always measured flour the way you mentioned . It’s called the correct way.
Thank you for the flour measuring lesson. I will try you method next time.
Love these recipes
How come ALL my pie crust doughs are dry and don’t come together to form a ball to refrigerate?
You’re either using too much flour or not adding enough water. I have a pie crust recipe here that always turns out great! I’ve never had any issues with it being too dry.
Thanks for posting this. I’m not young anymore and I think I’ve gotten lazy over the years. Needed a reminder to do things the right way.
Its so nice of you to share your baking tips👍
Thanks for the helpful tip on measuring flour. I first found your website because I struggled with my lemon bars when we moved to Arizona – low humidity! From your website I learned that it was the flour that was too dry for our climate. I reduced the flour and added the cornstarch (found in your recipe online), and viola! – back to perfect lemon bars. We are blessed with an abundance (and sometimes an overabundance) of fresh from the tree lemons in our neighborhood, so all kinds of lemon uses come into my kitchen. Anyway, I’m thankful for all your tips and tricks!
So happy to hear that the lemon bars turned out great for you, Diane! I’d love to hear if you try any other recipes!
I like to sift my flour then measure
When I make scones I measure the dry accurately but I always need double the amount of liquid just to barely get the dough to come together
Also they don’t rise and seem heavy. What do I do wrong? My cakes are fine!!
Are you spooning and leveling your flour? If so, maybe it’s the recipe that you are using. I have a scone recipe here that comes together easily and isn’t dense/heavy.
I learned to bake quite a while ago, like, in the 1960’s! Back then we learned in “Home Economics” the way you describe. In reading this blog, it reminded me that we also sifted the flour so that it was lightly packed in the measuring cup. Today’s recipes don’t normally mention sifting. Or am I not reading recipes closely enough?
Hi, Debbie! You only want to sift flour before measuring if the recipe calls for it. For example, if the recipe says “2 cups sifted flour”, then you would sift it and measure it. If the recipe doesn’t call for sifting and you sift the flour first, then measure it, you’re going to end up with a little bit less than what you actually need.
Debbie, me too! We had a few courses we had to take. One was home Ec’s, in which we learned to cook and bake. Basically. The other was sewing, learning how to sew in a zipper or a button. Even making a skirt. I was also in a club called “young homemakers”. OMG, can you believe it? Imagine that today? LOL. In any case, thank you for jarring my memory. I also grew up in the 60’s and have very fond memories of those years.
Debbie, I learned to bake in the 50’s from my mom. Back then we had to sift all flour. Somehow, the way they made flour changed (in the 60’s) and it is not as dense. Then it was no longer necessary to sift and we could use the spoon and level method.
I still have an old metal, hand crank sifter and use it to get smooth, lump-free powdered sugar. I just showed it to a 30 something today and asked her if she knew what it was. She had no idea!! Lol!
My banana bread always comes out heavyand wet. I feel as if I should use it as a doorstop. Is it because I’ve been measuring my flour the wrong way?
It depends on the recipe, but if you’re adding too much flour it could cause it to be dense.