Metric Conversions

I wanted to create a more comprehensive guide to metric system conversions since so many guides out there are missing ingredients like masa harina, yogurt, and honey. (Who wants to pour honey into a measuring cup only to scoop it out again?)

The problem with imperial-to-metric

Converting from imperial to metric isn’t an exact science. That’s because in the imperial system, dry ingredients are measured by volume rather than mass.

For example, one cup of granulated sugar and one cup of powdered sugar may appear alike on the surface; but you’d be surprised to find out that a cup of granulated sugar weighs almost twice as much as a cup of powdered sugar!

How I got these numbers

For dry ingredients, I have used a large spoon to scoop the ingredient into a measuring cup and then leveled the cup with the back of a knife. You may find that your own measurements differ slightly.

I use this Escali kitchen scale and think it’s great—it stays on while you’re using it and is rechargeable (no obscure batteries!).

Tip: Mark your canisters.

If you keep your pantry staples in canisters, mark them with these conversions! It’ll save you so much time later. I just use some washi tape and a fine-tipped marker.

Liquids

1 c liquid = 237 mL
1 c low-fat buttermilk = 230
1 c oat milk = 240 g
1 c heavy whipping cream = 245 g

Flours & “Flours”

1 c all-purpose (AP) flour = 135 g
1 c bread flour = 135 g
1 c whole wheat flour = 135 g
1 c almond meal = 105 g
1 c gluten-free all-purpose flour = 132 g
1 c masa harina = 115 g
1 c cornmeal = 165 g

Sugars & Sweeteners

1 c granulated sugar = 215 g
1 c powdered sugar = 110 g
1 c brown sugar, densely packed = 270 g
1 c brown sugar, lightly packed = 230 g
1 c coconut sugar = 150 g
1 c honey = 340 g
1 c maple syrup = 290 g
1 c molasses = 340 g