Baking Conversion Chart

Dry Ingredients:

• Oatmeal 4 3/4 cups = 1 pound
• Cornmeal 3 cups = 1pound
• Whole Wheat Flour 3 1/2 cups = 1 pound
• White All-Purpose/Bread Flour (sifted) 4 cups = 1 pound
• White All-Purpose/Bread Flour (unsifted) 3 1/2 cups = 1 pound
• White Cake/Pastry Flour (sifted) 4 1/2 cups = 1 pound
• White Cake/Pastry Flour (unsifted) 3 1/2 cups = 1 pound
• Soy Flour 6 cups = 1 pound
• Rye Flour 4 cups = 1 pound
• White Granulated Sugar/Common Table Sugar 2 1/4 cups = 1 pound, or 1 cup = 7 ounces
• White Confectioner’s Sugar/Icing Sugar (sifted) 4 cups = 1 pound, or 1 cup = 4 ounces
• White Confectioner’s Sugar/Icing Sugar (unsifted) 3 1/2 cups = 1 pound, or 1 cup = 4.5 ounces

Wet Ingredients:

• 1 pound Honey = 1 cup
• 1 pound Molasses = 1 1/3 cup
• 1 orange (juice only) = 1/3 to 1/2 cup
• 1 orange (zest only) = 1 to 2 tablespoons
• 1 lemon (juice only) = 2 to 3 tablespoons
• 1 lemon (zest only) = 1 1/2 to 3 teaspoons
• 1 cup Molasses = 3/4 cup Brown Sugar (firmly packed)
• 1 cup Molasses = 1 cup Honey
• 1 cup Molasses = 1 cup Pure Maple Syrup
• 1 cup Molasses = 1 cup Dark Corn Syrup

Measurements:

• 1 cup = 1/2 (US pint)
• 2 cups = 1 (US pint)
• 4 cups = 1 quart or 946 millilitres
• 3 teaspoons = 1 tablespoon
• 2 tablespoons = 1 fluid ounce
• 4 tablespoons = 1/4 cup or 60 millilitres
• 5 1/3 tablespoons = 1/3 cup or 80 millilitres
• 8 tablespoons = 1/2 cup or 118.5 millilitres
• 16 tablespoons = 1cup or 237 millilitres
• 1 pound = 16 ounces