Verified Ingredient Densities
Search calibrated grams-per-cup ratings and culinary measuring notes across 69 staple baking and pantry ingredients.
All Ingredient Profiles(69 items)
A common flour used in baking and cooking.
Higher-protein flour for chewy breads, pizza, and bagels.
Fine, low-protein flour for tender cakes.
Whole-grain flour with more fiber and flavor.
Flour with leavening and salt already added.
Ground almonds; common in gluten-free baking.
Highly absorbent flour made from coconut.
Ground corn used in cornbread and polenta.
Fine starch thickener for sauces and baking.
Unsweetened natural cocoa powder for baking and drinks.
Standard white sugar crystals used for baking.
Brown sugar measured packed by default unless a recipe says otherwise.
Brown sugar measured packed in the cup.
Fine sugar for frosting, glaze, icing, and decorative dusting.
Liquid sweetener; thicker than syrups.
Sweet maple syrup used on pancakes and in baking.
Butter measured in a cup (softened/packed).
Solid fat often used in baking for tenderness.
Neutral cooking oil.
Olive oil for cooking and dressings.
Coconut oil (solid or liquid depending on temperature).
Standard whole milk used in batters, sauces, and doughs.
High-fat cream used for whipping and sauces.
General cream conversion using heavy cream as the default baseline.
Plain yogurt (varies by thickness).
Block cream cheese commonly used in cheesecake, frosting, and dips.
Pure water (1 US cup = 236.588 g).
Water-like liquids are close to 1g/ml.
Dry uncooked white rice; density varies slightly by variety.
Rolled oats (varies by brand and cut).
Dry quinoa (varies by brand).
Dry breadcrumbs; density varies by grind.
Ground oats used as a flour substitute.
Fine salt; can vary by grain size.
Leavening agent used in baking.
Leavening agent (varies by brand).
Dry yeast granules (approx.).
Thick spread; density varies by brand.
Sweet fruit spread (approx.).
Chocolate chips; can vary by size.
Sliced almonds; density varies by cut.
Chopped walnuts; density varies by chop.
Small seeds used for puddings and baking.
Ground flaxseed used as an egg substitute.
Shredded cheese; density varies by shred.
Fine flour made from rice.
Finer granulated sugar (similar density to granulated).
Coarser raw sugar crystals.
Large-crystal brown sugar (approx.).
Dry brown rice.
Dry pasta; varies by shape.
Dry lentils; varies by type.
Dry beans; varies by size.
Tangy dairy product (approx.).
Milk and cream blend (approx.).
Packed light brown sugar (approx.).
Packed dark brown sugar (approx.).
Thick syrupy sweetener (approx.).
Sifted powdered sugar is lighter by volume.
Rye flour for hearty breads.
Ancient grain flour (approx.).
Blends vary; this is a reasonable starting point.
Granulated coconut sugar (approx.).
Dry jasmine rice (approx.).
Dry basmati rice (approx.).
Heavier oats cut into pieces (approx.).
UK spelling; same as self-rising flour.
Alias entry for granulated sugar.
Common UK name for all-purpose flour.