Pastry Flour — Grams ↔ Cups Converter

1 US Customary cup (236.6 mL) of pastry flour weighs 106 grams (3.74 ounces or 6.6g per tablespoon) when measured spooned & leveled; 1 Metric cup (250 mL) weighs 112g and 100g equals ¾ cup + 3 tbsp + ¼ tsp for accurate kitchen baking.

Ingredient (150 verified staples)

Batch

Scale / Recipe Input

Measuring density

Converted Measure

100 g Pastry Flour (spooned & leveled) =

¾ US Cup + 3 tbsp + ¼ tsp

Physical scoop breakdown0.94 cups

1/2 cup

1/4 cup

×3

3 tbsp

¼ tsp

Edit either side to reversePastry Flour chart →

Grams

100 g

Ounces

3.53 oz

US Cups

¾ cup + 3 tbsp + ¼ tsp

Metric (250mL)

0.89 c

Tablespoons

15.09 tbsp

Milliliters

223.2 mL

Kitchen note: Test-kitchen baseline uses spooned & leveled (106g/cup). Switching to dip-and-sweep scooped (125g/cup) changes each cup by 19g—use the packing toggle on the scale bench to match your recipe.

Pastry Flour: Cups & Spoons to Grams

Based on 106g per 236.6 mL US cup (spooned & leveled).

Pastry Flour cups, tablespoons, and teaspoons to grams and ounces conversion chart (106g per US cup)
Volume	Grams	Ounces
1 Teaspoon (tsp)	2.2 g	0.08 oz
1 Tablespoon (tbsp)	6.6 g	0.23 oz
⅛ US Cup (2 tbsp)	13.3 g	0.47 oz
¼ US Cup (4 tbsp)	26.5 g	0.93 oz
⅓ US Cup	35.3 g	1.25 oz
½ US Cup (8 tbsp)	53 g	1.87 oz
⅔ US Cup	70.7 g	2.49 oz
¾ US Cup (12 tbsp)	79.5 g	2.8 oz
1 US Cup (236.6 mL)	106 g	3.74 oz
1 Metric Cup (250 mL)	112 g	3.95 oz
1 ½ US Cups	159 g	5.61 oz
2 US Cups	212 g	7.48 oz
3 US Cups	318 g	11.22 oz
4 US Cups (1 Quart)	424 g	14.96 oz

Pastry Flour: Grams to US Cups

Nearest practical baker cup & spoon breakdown.

Pastry Flour grams to US cups and kitchen spoon fractions conversion chart
Weight	Kitchen Measure	Decimal
10 g	1 tbsp + 1 ½ tsp	0.09 c
25 g	3 tbsp + 2 ¼ tsp	0.24 c
50 g	⅓ cup + 2 tbsp + ¾ tsp	0.47 c
75 g	⅔ cup + 2 tsp	0.71 c
100 g	¾ cup + 3 tbsp + ¼ tsp	0.94 c
125 g	1 cup + 2 tbsp + 2 ½ tsp	1.18 c
150 g	1 ⅓ cups + 1 tbsp + 1 tsp	1.42 c
200 g	1 ¾ cups + 2 tbsp + ½ tsp	1.89 c
250 g	2 ⅓ cups + 1 ¼ tsp	2.36 c
300 g	2 ¾ cups + 1 tbsp + ¾ tsp	2.83 c
400 g	3 ¾ cups + 1 ¼ tsp	3.77 c
500 g	4 ⅔ cups + 2 ½ tsp	4.72 c
750 g	7 cups + 1 tbsp + ½ tsp	7.08 c
1000 g	9 ⅓ cups + 1 tbsp + 1 ¾ tsp	9.43 c

How to Measure Pastry Flour Accurately

Aerate gently with a whisk before spooning. With moderate 9-10% protein, it packs easily if scooped directly from the bag.

Packing Density Comparison (1 US Cup)

spooned & leveled (Test-kitchen standard) 106 g
Dip-and-sweep scooped 125 g

Data reference: King Arthur Baking standard (106g/cup) & USDA FDC #169744

Common Culinary Uses

Flaky pie crusts
Southern buttermilk biscuits
Tart shells
Scones and shortbread

Weight-Aware Substitutions

Blend 50g all-purpose flour and 50g cake flour to yield 100g pastry flour equivalent

Pastry Flour Measuring FAQs

How is pastry flour different from all-purpose flour? ▾

Pastry flour has roughly 9% protein compared to 11.7% in AP flour, producing flake and tenderness without structural collapse.

Can pastry flour be used for bread? ▾

It lacks sufficient gluten strength for chewy breads, resulting in dense, crumbly loaves.