Bread Flour (Strong Flour) — Cups to Grams Conversion
One cup of bread flour, spooned and levelled, weighs 120g.
Bread Flour (Strong Flour) Cups to Grams Chart
| Cups | Grams |
|---|---|
| ¼ cup | 30g |
| ⅓ cup | 40g |
| ½ cup | 60g |
| ¾ cup | 90g |
| 1 cup | 120g |
| 1½ cups | 180g |
| 2 cups | 240g |
| 3 cups | 360g |
Source: King Arthur Baking ingredient weight chart · Measurement method: Spooned & levelled
Tablespoon & Teaspoon Weights
| Measure | Grams | Notes |
|---|---|---|
| 1 tbsp (US/UK — 15ml) | 7.5g | Standard in US, UK, Canada |
| 1 tbsp (Australian — 20ml) | 10g | One-third larger than US/UK |
| 1 tsp (5ml — universal) | 2.5g | Same worldwide |
About Bread Flour (Strong Flour)
Bread flour, called strong flour in the UK, has a higher protein content (12–14%) than plain flour, allowing more gluten to develop for the strong, elastic dough structure needed to trap yeast gases and give bread its chewy, open crumb.
Why the Weight Per Cup Varies
Bread flour weighs the same per cup as plain flour (120g) because the difference between the two is protein content, not particle density. Spooning and levelling gives a consistent result; scooping compresses the flour and adds unnecessary extra weight.
Names in Different Countries
"Bread flour" in the US/Canada; "strong white flour" or "strong bread flour" in the UK; "baker's flour" is sometimes used in Australia.
Common Recipe Uses
Sandwich loaves, sourdough, pizza dough, focaccia, bagels, brioche.
Substitutions
Plain flour substitutes in a pinch but produces a less chewy, lower-rising loaf. Adding 1 tsp vital wheat gluten per cup of plain flour partly compensates.
Frequently Asked Questions
Yes, but expect less chew and a lower rise, since plain flour develops less gluten. The difference is most noticeable in pizza and focaccia.
Typically 12–14%, versus 9–11% for plain flour — the extra protein allows a stronger gluten network to form.
Yes — same product, different regional name.
7.5g for a US/UK tablespoon, or 10g for an Australian tablespoon.
Recommended for accurate baking
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