1/3 Cup of Self-Rising Flour in Grams
1/3 cup of self-rising flour = 42 grams
That's 42 g, or 1.47 oz by weight.
1/3 cup of self-rising flour in other units
- Grams
- 42
- Ounces
- 1.47
- Metric cups (250 ml)
- 0.32
- Tablespoons
- 5.33
- Milliliters
- 79
How to convert cups of self-rising flour to grams
One level US cup of self-rising flour weighs about 125 g. Multiply: 1/3 × 125 = 42 g.
Spoon flour into the cup and level it with a knife. Scooping straight from the bag packs it down and can add 20–30% more.
Self-Rising Flour: cups to grams chart
| Cups | Grams |
|---|---|
| 1/8 cup | 16 grams |
| 1/4 cup | 31 grams |
| 1/3 cup | 42 grams |
| 1/2 cup | 63 grams |
| 2/3 cup | 83 grams |
| 3/4 cup | 94 grams |
| 1 cup | 125 grams |
| 1 1/4 cups | 156 grams |
| 1 1/2 cups | 188 grams |
| 2 cups | 250 grams |
| 2 1/2 cups | 313 grams |
| 3 cups | 375 grams |
| 4 cups | 500 grams |
1/3 cup of other ingredients
The same amount weighs very different things depending on the ingredient:
| Ingredient | Grams |
|---|---|
| All-Purpose Flour | 42 grams |
| Bread Flour | 42 grams |
| Whole Wheat Flour | 40 grams |
| Cake Flour | 38 grams |
| Almond Flour | 32 grams |
| Coconut Flour | 37 grams |
| Rye Flour | 34 grams |
| Spelt Flour | 34 grams |
| Oat Flour | 31 grams |
| Rice Flour | 53 grams |
| Cornstarch | 40 grams |
| Tapioca Starch | 40 grams |
| Cornmeal | 46 grams |
| Semolina | 56 grams |
More self-rising flour conversions
- All self-rising flour conversions
- 100 grams of self-rising flour to cups
- 1 ounce of self-rising flour to cups
- 1 tablespoon of self-rising flour to grams
Frequently asked questions
How many grams is 1/3 cup of self-rising flour?
1/3 cup of self-rising flour is 42 grams, based on 125 g per level US cup.
Is it different with a UK or Australian cup?
Slightly. UK, Australian and New Zealand recipes use a 250 ml metric cup, which is about 6% bigger than a US cup (236.6 ml). Using a metric cup, 1/3 cup of self-rising flour would be 44 g.
Should I weigh self-rising flour or measure it by volume?
Spoon flour into the cup and level it with a knife. Scooping straight from the bag packs it down and can add 20–30% more. Weighing is always more accurate, which is why grams are the safest choice for baking.