Flour Basics - How to Properly Measure Flour Correctly

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Learn How to Properly Measure Flour Correctly! Do you ever find yourself struggling to get your baked goods just right? Despite following the recipe to a T, do your cookies come out flat or your cakes too dense?

The culprit could be your measuring technique – specifically, how you measure your flour. But fear not, with a few simple tips and tricks, you can learn how to properly measure flour and take your baking skills to the next level.

In this article, you’ll learn the techniques and tools necessary to correctly measure flour, to make your baking endeavors delightful. From understanding the different types of measurements to using the right tools, this article will help you get your measurements spot on every time, so you can achieve delicious results every time. Flour Basics & How to Measure Flour

How to Measure Flour Correctly When Measuring Flour By Volume

When measuring flour by volume, use these simple steps to help you make your baked goods result in the best texture possible, whether it’s brownies, cookies, cakes or breads!

Fluff up the flour.
Lightly spoon the flour into your dry-cup measurement, without packing it down.
Scrape off the excess with a straight edge by using the handle of a spoon or knife.

Pro Tip: Dipping the cup into the flour will cause the flour to be packed down and will result in too much flour in your recipe, so do not do this! Fluff it up, spoon and scrape off excess flour.

HOW TO MEASURE FLOUR

When to Use Dry and Liquid Measuring Cups

Dry measuring cups are meant to be filled right up to the top and then leveled off with a straight edge, when you’re measuring your dry ingredients like flour and sugar.
Liquid measuring cups generally have a pour spout and are made to be filled to the gradations on the side of the cup (1/4 cup, 1/2 cup, 6 oz, etc.) rather than being filled right up to the top. These are used for wet ingredients like milk and water.

how to correctly measure flour

The Most Accurate Way to Measure Flour is to Weigh it Out

The reason why it is important to use dry measuring cups for measuring a dry ingredient, such as flour, by volume is that you have a very precise top to the measurement to level off and keep things more accurate.

If you know how much flour should weigh, you can easily measure flour by weight even if the recipe is written by volume. 1 cup of all-purpose flour should weight 4.2 ounces or 120 grams if measured properly.

Most recipes call for flour to be measured before it has been sifted and then will call for it to be sifted later. This is important to notice because sifted flour weighs less by volume than un-sifted flour. It is important to notice how the recipe is written so you know if you should measure it before or after sifting. (1 cup of sifted all-purpose flour weighs 4 oz or 113 grams.)

How to Use a Food Scale to Measure Flour Correctly

If you want to skip the measuring cups altogether, you could ensure accuracy every time by simply investing in a good kitchen scale.

Start by placing your measuring cup or bowl on a scale and push the “tare” or “zero” button to zero it out so the scale won’t take the weight of the bowl into account when measuring the weight of the flour.
Spoon flour into the bowl on the kitchen scale until you reach the amount of flour needed.

Weight Conversions for Flour

All-Purpose Flour: 1 cup = 4 1/4 oz, 120 grams
Bread Flour: 1 cup = 4 1/4 oz, 120 grams
Whole Wheat Flour: 1 cup = 4 1/4 oz, 120 grams
Cake Flour: 1 cup = 4 oz, 113 grams
Pastry Flour: 1 cup = 4 oz, 113 grams

Using Pastry Flour and Cake Flour

Pastry Flour and Cake Flour weigh less than all-purpose flour. The protein content of these flours is less and therefore the same volume weighs less as higher protein flours.

Flour Me Please with More Info

How to Make Coconut Flour @ The Little Pine
Guide to Gluten Free Flour @ Fork and Beans
How to Make Homemade Cake Flour @ Cake Whiz
Low Carb Baking Mix Recipe @ That’s Low Carb
How to Replace White Flour when Baking @ Diary of an EX Sloth
How to make Homemade Nut Flours @ The Healthy Maven

Different Flour Types Serve Different Purposes

Flour, the uncelebrated hero of the baking world, may seem like a simple and unassuming ingredient, but it holds the power to transform a handful of basic ingredients into a culinary masterpiece. However, not all flours are created equal. In fact, the type of flour you use can greatly affect the end result of your baking endeavors.

From hearty whole wheat to delicate pastry flour, each type serves a unique purpose in the kitchen. In this article, we will explore the fascinating world of flour and uncover the secrets behind how different types can elevate your baking game and you’ll be armed with the knowledge to conquer any recipe with confidence and precision.

In other words, a cup is a measure of volume and a pound is a measure of weight. Just go with it. I’m not into math stuff, but it’s like weighing 1 pound of gold vs. 1 pound of feathers, to simplify. You can read more about it over at The Kitchn how to measure flour correctly if you would like more information.

Here’s 7 Basic Flours Most Commonly Used

Do you feel overwhelmed when you walk down the baking aisle of your local grocery store? With so many different types of flours lining the shelves, it can be confusing to know which one to choose for your next baking project.

So, let us delve into the world of flours and break down the top seven most commonly used varieties. From all-purpose to almond, we will explore the unique characteristics and best uses for each flour, so you can feel confident and informed the next time you embark on a baking adventure.

All-Purpose Flour

All-Purpose Flour or AP Flour is the most commonly used type of flour for baked goods. It is a combination of hard and soft wheat flour and it’s bleached in the process. Bleached flour is treated with chemical agents to speed up aging, while unbleached flour is bleached naturally as it ages.
AP falls in the mid-range of protein levels, which makes it the most appropriate choice for most baked goods like cookies, muffins, and pie crust (hence the name “all-purpose”).
Pro Tip: Look for an unbleached variety, which indicates that it has not been chemically treated to whiten and “soften” the flour.

Bread Flour

Bread Flour is especially for bread making. It is a hard wheat flour with a high protein content that yields a sturdier yeast bread, which is the main difference between bread flour and all-purpose flour.
Bread flour comes in white and whole wheat types and has a higher protein content than all-purpose, usually by 11-13%. it requires higher amounts of protein to produce lots of gluten.
Gluten is the stringy strands that give bread dough its stretch and elasticity, and baked bread its chewy factor. Kneading dough develops a network of gluten strands that trap air and produce the airy holes characteristic of many breads.
Pro Tip: For a chewier result use bread flour in place of AP flour — in pizza dough, for instance—but you don’t want to use it in place of cake or pastry flour, or in any baked goods that you want to be light and tender.

Cake Flour

Cake Flour is a soft wheat flour that contains a much lower protein content. This flour produces a tender, velvety, delicate crumb.
Pro Tip: You can use all-purpose flour in place of cake flour by using 2 Tablespoons less of all-purpose flour per cup.

Self-Rising Flour

Self- Rising Flour is an all-purpose flour with salt and leavening already added in and it’s not meant to be used in yeast bread.
Do not substitute self-rising flour for all-purpose flour. Also, you can substitute all-purpose flour for self-rising flour by adding 1 teaspoon of baking powder and ½ teaspoon salt to 1 cup all-purpose flour per 1 cup of self-rising flour.

Unbleached Flour

Unbleached flour is all purpose flour that has not had any bleaching agents added during processing. It takes longer to produce than bleached flour, which makes it more expensive.
Having a denser texture, unbleached flour provides more structure in baked goods, which makes it an ideal base for things like yeast breads, cream puffs, eclairs, and pastries.

Whole Wheat Flour

Whole Wheat Flour is flour in it’s truest form. Milled from the entire red wheat kernel, it has a higher nutritional value and contains more fiber than other flours.
If you want to use whole wheat flour, you can substitute whole wheat flour for white flour by subtracting 2 tablespoons of whole wheat flour per cup of all-purpose flour. Best used in combination with all-purpose or bread flour.

Gluten Free Flour

Gluten Free Flour is known as the allergy free flour might contain coconut flour,, oat flour, rice flour, teff flour, tapioca flour, almond meal, sorghum flour, potato starch, garbanzo flour or buckwheat flour– just to name a few of the many options that could be a foundation for a gluten free flour blend.
These flours could also contain nut flours,, made from very finely ground almonds or other nuts.

In conclusion, properly measuring flour may seem like a small detail, but it can make a big difference in the outcome of your baked goods. By using these flour basic tips and techniques, you can ensure accurate and consistent results every time. Remember, precision in measurement leads to perfection in baking. So don’t just wing it – take the time to measure flour correctly and elevate your baking game. Happy baking!