All-Purpose Flour
The workhorse of baking, all-purpose flour is a versatile blend of hard and soft wheat that provides structure to everything from cookies to cakes to bread.
Conversion Chart
| Volume | US Cup (g) | Imperial (oz) | Metric Cup (g) |
|---|---|---|---|
| 1 cup | 125 | 4.4 | 132 |
| ¾ cup | 94 | 3.3 | 99 |
| ⅔ cup | 83 | 2.9 | 88 |
| ½ cup | 63 | 2.2 | 66 |
| ⅓ cup | 42 | 1.5 | 44 |
| ¼ cup | 31 | 1.1 | 33 |
| 1 tbsp | 8.0 | 0.3 | 8.0 |
| 1 tsp | 2.6 | 0.1 | 2.6 |
USDA standard. King Arthur uses 120g (spoon-and-level method). For accurate measuring, spoon flour into cup and level with knife. Do not scoop directly from bag as this compacts the flour.
Nutrition Facts
Serving Size 100g
History
All-purpose flour emerged in the United States in the late 19th century as milling technology advanced. Before this, home bakers had to blend hard wheat (for bread) and soft wheat (for pastries) themselves. The term "all-purpose" reflects the American desire for convenience and versatility in the kitchen. Today, it remains the most commonly used flour in North American baking.
Baking Tips
- 1Sift before measuring for delicate cakes
- 2Spoon and level for cookies and quick breads
- 3Store in airtight container to prevent absorption of odors
- 4Can be substituted with cake flour + 2 tbsp per cup for tender results
Storage
Airtight container in cool, dry place