# Convert Cups of Flour to Kilograms

Enter the amount of flour in cups below to get the value converted to kilograms.

**Results in Kilograms:**

## How to Convert Cups of Flour to Kilograms

To convert a cup measurement to a kilogram measurement, divide the flour by the conversion ratio.

Since one kilogram of flour is equal to 8 cups, you can use this simple formula to convert:

The flour in kilograms is equal to the cups divided by 8.

**For example,**here's how to convert 5 cups to kilograms using the formula above.

While most experts suggest measuring dry ingredients by weight for improved precision,^{[1]} not all recipes call for ingredients by weight and when they do we might not all have a scale handy.
Because flours vary in density, it might not be immediately clear how to convert between a weight and volume measurement.

The table below can help with the conversion, and shows the approximate volume measurement for various weights of flour, by type.

### Flour Weight to Volume Conversion Table

Kilograms | Cups (A.P. Flour) | Cups (Bread Flour) | Cups (Cake Flour) | Cups (Rye Flour) | Cups (Wheat Flour) |
---|---|---|---|---|---|

0.25 kg | 2 c | 1 3/4 c | 2 1/2 c | 2 1/2 c | 2 1/8 c |

0.5 kg | 4 c | 3 3/4 c | 5 c | 4 3/4 c | 4 1/8 c |

0.75 kg | 6 c | 5 3/4 c | 7 1/2 c | 7 1/3 c | 6 1/4 c |

1 kg | 8 c | 7 3/4 c | 10 c | 9 3/4 c | 8 1/3 c |

1.25 kg | 10 c | 9 3/4 c | 12 1/2 c | 12 1/4 c | 10 1/2 c |

1.5 kg | 12 c | 11 3/4 c | 15 c | 14 3/4 c | 12 1/2 c |

1.75 kg | 14 c | 13 3/4 c | 17 1/2 c | 17 1/8 c | 14 2/3 c |

2 kg | 16 c | 15 3/4 c | 20 c | 19 2/3 c | 16 2/3 c |

2.25 kg | 18 c | 17 3/4 c | 22 1/2 c | 22 1/8 c | 18 3/4 c |

2.5 kg | 20 c | 19 2/3 c | 25 c | 24 1/2 c | 20 3/4 c |

2.75 kg | 22 c | 21 2/3 c | 27 1/2 c | 26 3/4 c | 22 3/4 c |

3 kg | 24 c | 23 2/3 c | 30 c | 29 1/3 c | 25 c |

3.25 kg | 26 c | 25 2/3 c | 32 1/2 c | 31 3/4 c | 27 1/8 c |

3.5 kg | 28 c | 27 1/2 c | 35 c | 34 1/3 c | 29 1/8 c |

3.75 kg | 30 c | 29 1/2 c | 37 1/2 c | 36 3/4 c | 31 1/4 c |

4 kg | 32 c | 31 1/2 c | 40 c | 39 1/4 c | 33 1/3 c |

4.25 kg | 34 c | 33 1/2 c | 42 1/2 c | 41 2/3 c | 35 1/2 c |

4.5 kg | 36 c | 35 1/2 c | 45 c | 44 1/8 c | 37 1/2 c |

4.75 kg | 38 c | 37 1/3 c | 47 1/2 c | 46 1/2 c | 39 2/3 c |

5 kg | 40 c | 39 1/3 c | 50 c | 49 1/8 c | 41 2/3 c |

## Should I Measure Flour by Weight or Volume?

Most experts agree that dry ingredients like flour should be measured by weight rather than volume, especially in baking. The reason for this is that flours vary slightly in density, so a volume measurement will likely yield an incorrect amount of ingredient. Additionally, the amount that the flour is packed or compressed in the cup or tablespoon will alter the amount of ingredient being added.

For these reasons, a food scale is the preferred way to measure flour when cooking, rather than a cup or tablespoon.

Cups and kilograms are both units used to measure flour. Keep reading to learn more about each unit of measure.

## Cups

The cup is a commonly used unit to measure flour volume. One cup of flour is equal to 16 tablespoons.

The cup is a US customary unit of flour. Cups can be abbreviated as *c*, and are also sometimes abbreviated as *C*. For example, 1 cup can be written as 1 c or 1 C.

## Kilograms

One kilogram of flour is equal to 1,000 grams, and there are 2.20462 pounds in one kilogram. A kilogram is a measure of flour weight.

The kilogram, or kilogramme, is the SI base unit for flour and is also a multiple of the gram. In the metric system, "kilo" is the prefix for 10^{3}. Kilograms can be abbreviated as *kg*; for example, 1 kilogram can be written as 1 kg.

## References

- Nila Jones, The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking,
*Serious Eats*, https://www.seriouseats.com/2015/03/how-to-measure-wet-dry-ingredients-for-baking-accurately-best-method.html