# Convert Kilograms of Flour to Cups

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

**Results in Cups:**

Do you want to convert cups of flour to kilograms?

## How to Convert Kilograms of Flour to Cups

To convert a kilogram measurement to a cup measurement, multiply 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 cups is equal to the kilograms multiplied by 8.

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

### How Many Cups Are in a Kilogram of Flour?

There are **8** cups in a kilogram of flour, which is why we use this value in the formula above.

1 kg = 8 c

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 1/16 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 1/16 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 1/16 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 1/16 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.

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

## What is a Kilogram?

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

Learn more about kilograms.

## What is a Cup?

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 volume. 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.

Learn more about cups.

## References

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