Flour Type Conversion Calculator
Convert between all-purpose, bread, cake, and whole wheat flour.
Get the right weight adjustment when substituting flour types.
Flour Conversion
Flour type conversions adjust for differences in protein content and density.
Flour weights per cup:
- All-purpose flour: 120g (4.25 oz)
- Bread flour: 127g (4.5 oz)
- Cake flour: 114g (4 oz)
- Whole wheat flour: 128g (4.5 oz)
- Pastry flour: 106g (3.75 oz)
Substitution ratios (by weight):
| From → To | Ratio |
|---|---|
| All-purpose → Bread | 1:1 (add 1 tsp vital wheat gluten per cup) |
| All-purpose → Cake | Use 1:1 weight, remove 2 tbsp per cup, add 2 tbsp cornstarch |
| All-purpose → Whole wheat | Start with 75% WW + 25% AP |
| Bread → All-purpose | 1:1 (slightly less chewy result) |
| Cake → All-purpose | 1:1 weight (slightly denser result) |
Protein content:
- Cake flour: 7–9% (tender, delicate)
- All-purpose: 10–12% (versatile)
- Bread flour: 12–14% (chewy, strong gluten)
- Whole wheat: 13–14% (dense, nutty flavor)
Best practice: Always weigh flour for accurate baking. Cup measurements vary by ±20% depending on scooping method.