Baking seems to be a mix of magic, precision, and science, and once you get over the hurdle of making accurate baking measurements, it can give way to a lot of creativity and color in the kitchen, too.
Many folks say that baking stresses them out. And we get that! We’ve all been there before when that birthday cake refuses to rise, or those cookies come out of the oven as flat blobs. Well, ingredients that are measured correctly can literally make the difference between a perfect baked good and a disappointing mess! Luckily, we’ve compiled our favorite tips for stress-free measurements, as well as notes on proper baking measurement techniques for ingredients like flour and sugar.
Whether you’re concocting a big batch of holiday cookies or a dozen anniversary cupcakes for someone special, no need to fear! The Bob’s Red Mill baking measurements guide is here.
Tips for Stress-Free Measurements
- Get a good set of measuring cups and spoons. These are standard types of baking measurements, so having the necessary tools will help to ensure that you’re getting the exact amount of an ingredient that’s needed. In other words, though it can be convenient, you’ll want to steer clear of measuring a “teaspoon” with the kitchen spoon you use for your morning cereal.
- Make sure to read the directions carefully. If, for example, a recipe calls for 1/2 cup chopped nuts versus 1/2 cup nuts, chopped, keep in mind that the first means that you chop the nuts before measuring, and the second means that you chop the nuts after measuring. These different methods will yield different amounts of nuts.
- Scoop your flour into a measuring cup first and level it off, rather than simply using your cup to gather the flour from the canister. You want to make sure you have the precise amount that the recipe calls for.
- If you’re filling your measuring cups with something sticky like honey, make sure to spray them with nonstick cooking spray beforehand. This will help the ingredients slide out and will save you from a sticky mess.
- When you measure your liquids, make sure to set your cup on a flat surface. This will help you to make sure you are reading the measurement correctly. And on that note, read your liquid measurements from the side rather than the top.
- Keep in mind that ounces and fluid ounces are different things. Ounces are a weight measurement, and fluid ounces are a volume measurement. However, with liquids like water, these are equivalent.
Flour
Flour is known as a profoundly popular baking ingredient that is often measured incorrectly. Experienced bakers like to use what’s called the spoon and level method. Like we mentioned above, this means that you avoid scooping the flour out of the container or the bag with the measuring cup. Instead, you use a spoon to scoop the flour into the measuring cup and use the back of a knife to level the top (without packing the flour down). It might seem like an extra step, but trust us when we say in the world of baking perfection, it’s necessary.Oats
Oats, like old fashioned or quick cooking oats, are found in baking recipes like bars or granola. Though they might seem similar enough, it’s good to note that quick oats are finer in consistency than whole oats or old fashioned rolled oats, as quick oats are actually just rolled thinner than old fashioned rolled oats. Again, it might seem crazy at first, but in baking, consistency is key.Baking Powder & Baking Soda
If you’re using baking powder or baking soda, give it a good shake before opening the container. Use a measuring spoon and a knife to level off the measurement. Keep in mind that these two ingredients are different, and it’s important to pay attention to which one your recipe calls for.Active Dry Yeast
Most yeast packets you’ll find in the store contain 1/4 ounce of yeast (2 1/4 teaspoons). You’ll want to proof the yeast to make sure it’s active. To test this, sprinkle a tablespoon in a small bowl with warm water. Wait a few minutes for the mixture to begin foaming. If it does not foam, it’s not active.Shortening and Solid Fats
You’ll find that butter and margarine have tablespoons marked on the side of their paper wrapping. Many sticks of butter will be in packaged one-quarter pound per stick, which equals 1/2 cup. You’ll measure solid shortening by packing it into a cup and making sure there are no air spaces. Then level it off with a knife. If you’re using oil, measure it as a liquid.White, Raw and Cane Sugar
Sugar is measured simply by scooping the measuring cup into the sugar bag and then leveling it off with a knife. Of course, it doesn’t necessarily hurt to have more sugar in a recipe as it might with other ingredients. Sugar is, however, important to break down the other ingredients in the recipe, so do follow the amount listed in the ingredients.Brown Sugar
Measure brown sugar by putting it into the measuring cup using a spoon. Once you’ve done that, make sure that it is packed down (unless the recipe states otherwise).
Semi-Liquid Ingredients
For ingredients like yogurt or peanut butter, measure them in dry measuring cups. Because they’re thick, these ingredients tend to be tricky and often sticky. Use nonstick cooking spray, as we mentioned in the tips above, to aid in an easier cleanup. Once you’ve spooned and leveled the ingredients, use a rubber spatula to get the remaining tidbits into your mixing bowl.Additional Ingredients
Adding ingredients like candies and chocolate chips is fun, tasty and easy. All you have to do is pour them into a measuring cup and then stir them into your baked good. When it comes to dry and liquid equivalents, here’s a handy guide to keep on hand during your baking bonanza.Dry Ingredient Equivalents:
1 Tablespoon = 3 teaspoons 1/16 cup = 1 Tablespoon 1/8 cup = 2 Tablespoons 1/4 cup = 4 Tablespoons 1/3 cup = 5 Tablespoons + 1 teaspoon 1/2 cup = 8 Tablespoons 2/3 cup = 10 Tablespoons + 2 teaspoons 3/4 cup = 12 Tablespoons 1 cup = 16 Tablespoons or 48 teaspoons
Liquid Ingredient Equivalents:
8 fluid ounces = 1 cup = 1/2 pint
16 fluid ounces = 2 cups = 1 pint
32 fluid ounces = 4 cups = 2 pints = 1 quart
64 fluid ounces = 8 cups = 4 pints = 2 quarts
128 fluid ounces = 4 quarts = 1 gallon
Or you can do as our friend Sally from Sally’s Baking Addiction likes to do and measure by weight. As she notes, some may say this is a waste of time, but it’s how she goes about getting the exact results she wants. “A cup isn’t always a cup,” she says, “but a gram/ounce is always a gram/ounce.”
Here is the food scale she uses for common ingredients:
1 cup all purpose flour = 125 grams (4 1/2 ounces)
1 cup sifted all purpose flour = 115 grams (4 ounces)
1 cup bread flour = 130 grams (4 1/2 ounces)
1 cup sifted bread flour = 121 grams (4 1/4 ounces)
1 cup (packed) brown sugar = 200 grams (7 1/2 ounces)
1/2 cup butter = 1 stick = 115 grams (4 ounces)
1 cup cake flour = 115 grams (4 ounces)
1 cup sifted cake flour = 100 grams (3 1/2 ounces)
1 cup chocolate chips = 180 grams (6 1/4 ounces)
1/2 cup natural unsweetened cocoa powder = 41 grams (1.6 ounces)
1 cup confectioners’ sugar = 120 grams (4 1/4 ounces)
1 cup sifted confectioners’ sugar = 115 grams (4 ounces)
1/4 cup cornstarch = 28 grams (1 ounce)
1 cup granulated sugar = 200 grams (7 1/2 ounces)
1 Tablespoon honey = 21 grams (3/4 ounce)
1/2 cup maple syrup = 156 grams (5 1/2 ounces)
1 cup milk = 227 grams (240 ml; 8 ounces)
1/4 cup molasses = 85 grams (3 ounces)
1 cup oats = 95 grams (3 ounces)
1/2 cup peanut butter = 135 grams (4 3/4 ounces)
1 cup sour cream or yogurt = 227 grams (8 ounces)
1 cup whole wheat flour = 113 grams (4 ounces)
So, now that you’ve built up your confidence and are a baking measurement pro, it's time to get in the kitchen and start baking!
Try something like this Seasonal Fruit Galette if you're looking for a dessert fit for a dinner party or summer gathering. It’s a no-fuss treat that guests can serve themselves.
If you’re looking for a versatile baked good to top with butter and jam or to fill with breakfast ingredients like bacon and sausage, try experimenting with these Homemade Whole Wheat Buttermilk Biscuits.
This Chocolate Açai Icebox Cake is rich and subtly sweet with a creamy macadamia nut frosting, perfect for a special occasion or intimate gathering.
These Lemon Blueberry Cupcakes are bright and bursting with fresh berries, the ideal baked good to experiment with when you’re looking to create something refreshing and not-too-sweet with a light frosting.
Or, you can always opt for a classic, like BabyCakes NYC Chocolate Chip Cookies, the best blend of all the wholesome baking ingredients we swoon over.
Whether you’re creating cookies, cake, or every baked good in between, we hope this baking guide has inspired you to create!
What are your favorite tricks for getting those perfect baked goods time and time again? Share them with us in the comments below!
What I would like to know is:
To convert 1 cup (8 oz.) dry, wheat flour, equals how many oz Gluten free flour??
I can't use wheat flour. So, I need to use gluten free flour and I would like to use some of my favorite old recipies with the proper amount of Gluten free flour mixtures. Thank you for your time.
Sandra
A cup of our Gluten Free 1-to-1 Baking Flour weighs 148 grams or 5.2 oz. If you're making recipes like cookies, cakes or muffins you can use this flour as a 1:1 volume replacement. If you have more questions, please contact our Customer Service team at 1-800-349-2173 or [email protected].