Recipe Converter
Paste a recipe and the recipe converter changes every line at once, from cups to grams, grams to cups, or ounces to millilitres. Each of the 100+ ingredients has its own weight per cup, so 2 cups of plain flour comes out at 280 g while 2 cups of sugar is 400 g. For one amount on its own, use the cooking conversion calculator further down.
Convert a whole recipe
One ingredient per line, as the recipe lists it. Amounts like 1 ½ cups, 200g and 1 lb all work. A plain "cup" is read as the 250 ml metric cup; type "US cup" for the 240 ml one.
Converted recipe:
Convert one ingredient
Enter a value and pick your units.
Result
140 gOpen the plain flour converter
Popular charts: Grams to cups · Cups to grams · Grams to tablespoons · Tablespoons to grams · Grams to teaspoons · Teaspoons to grams
Find a converter
Ingredients
Grams, cups, ounces and spoons for 100+ ingredients, each converted from its own weight: a cup of golden syrup weighs 210 g more than a cup of plain flour.
Fresh produce
Recipes ask for fruit and veg by the cup, the pound or the piece. Pick a size and see how many whole carrots or cabbages you need.
Substitutes
Out of butter or heavy cream mid-recipe? Each substitution has the amount to use and what changes in the bake.
Calculators
For jobs one conversion cannot do: scaling a recipe, swapping a pan size, or making self-raising flour from plain flour.
Guides
Short reads on the questions behind the numbers, like what the difference is between a US cup and a metric cup.
How the recipe converter works
The recipe converter reads each line for an amount, a unit and an ingredient, then converts it using that ingredient's own weight per cup. The same cup gives 140 g of plain flour but 227 g of butter, which is why a single grams-to-cups figure never works for a whole recipe. A plain "cup" means the 250 ml metric cup used in the UK, Australia and New Zealand. American recipes use a 240 ml cup, so type "US cup" or pick US cups from the menu next to any line. Liquids such as milk and oil come out in millilitres under the metric setting. Eggs stay as a count, and a line the converter cannot match, such as "salt to taste" or an ingredient it has no data for, is left as written so nothing goes missing. Read why weighing beats cups, or what counts as a cup.
Frequently Asked Questions
- How do I convert a recipe from cups to grams?
- Convert each ingredient on its own, since a cup of each one weighs something different. A metric cup of plain flour is 140 g, sugar is 200 g and butter is 227 g. Paste the whole ingredient list into a recipe converter, choose grams, and every line converts at once. Check the cup size first, as a US cup holds 240 ml against 250 ml for a metric one. Why grams beat cups
- What is a recipe conversion factor?
- The conversion factor is the number you multiply every ingredient by to change how much a recipe makes. Divide the servings you want by the servings the recipe makes: turning 4 servings into 10 gives a factor of 2.5, so 200 g of flour becomes 500 g. Round eggs to the nearest whole one, and expect a bigger batch to need a little longer in the oven. Open the recipe scaler
- Why does a cup of flour weigh less than sugar?
- A cup measures space, not weight, and sugar crystals pack together more tightly than flour. A metric cup holds about 140 g of plain flour but 200 g of sugar, so swapping one for the other by the cup changes the recipe. How the cup is filled matters too: scooping flour straight from the bag can pack in 50% more than spooning it in and levelling off. How to measure flour
- How do I tell if a recipe uses US cups?
- Look at the other units in the recipe. Ounces, sticks of butter and oven temperatures in Fahrenheit point to an American recipe and a 240 ml cup. Grams, millilitres and Celsius suggest a UK, Australian or New Zealand recipe using the 250 ml metric cup. The gap is 10 ml per cup: small for a cup of milk, but four cups of flour come out about 22 g apart. US and UK measurements compared
- What can I use instead of an egg in baking?
- Common one-egg swaps are a flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water), 3 tablespoons of aquafaba, a quarter cup of applesauce, a quarter cup of mashed banana, or a quarter cup of yoghurt. Each suits different bakes: banana and applesauce add moisture and sweetness, while flax and aquafaba stay neutral. Use the egg substitute calculator to scale any of these to the number of eggs you need. Open the egg substitute calculator
What's New
- September 2026: The jelly bean jar guesser now does gumballs. Pick a size from half an inch to a 2 inch giant and it works the count out from the sphere, using the sizes the trade sells by. Guess the gumballs in the jar
- August 2026: Three new calculators. Jam and marmalade tells you how many jars a batch fills before you sterilise them, the jelly bean jar guesser turns a jar's size and width across into a count, and the oven converter swaps a recipe's oven time for air fryer, fan oven, or slow cooker settings. Work out your jar count · Jelly bean jar guesser · Oven, air fryer, and slow cooker converter
- July 2026: New juice calculator: work out how much fruit and veg to juice for any volume, or how much juice you will get from what you already have. Try the juice calculator
- June 2026: New recipe scaler: scale any recipe by servings, a multiplier, or pan size, with per-ingredient units and substitutes. Try the recipe scaler