150 Grams of Flour to Cups

150 grams of all-purpose flour is 1.25 US cups, based on 120 grams per cup. The result assumes flour that is fluffed, spooned into the cup and leveled.

The decimal is about 1 1/4 cup and approximately 20 US tablespoons. Weighing 150 grams is still the most repeatable method.

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Grams to Cups Converter

Choose the ingredient before converting because every ingredient has a different weight per cup.

Grams to Cups Converter

Results use the documented ingredient state and one US customary cup.

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Grams

US Cups

Rounded to two decimal places for cups and the nearest gram for reverse conversions.

150 Grams of Flour to Cups by Type

Flour type changes the volume. The table uses published King Arthur Baking reference weights and keeps the all-purpose answer first.

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Flour type	Grams in 1 cup	150 grams in cups	Measurement state
All-purpose flour	120 g	1.25 cups	fluffed, spooned and leveled
Bread flour	120 g	1.25 cups	King Arthur bread flour reference
Pizza flour	116 g	1.29 cups	00 pizza flour reference
Pastry flour	106 g	1.42 cups	lightly filled
Spelt flour	99 g	1.52 cups	lightly filled
Almond flour	96 g	1.56 cups	not almond meal

One cup plus one quarter cup

One hundred fifty grams of all-purpose flour converts neatly to 1.25 US cups. Use one level cup and one level quarter cup. This relationship works only when both measures are filled using the fluff, spoon and level method.

For all-purpose flour, the calculation is 150 ÷ 120 = 1.25 cups. If you use cups, fill each measure the same way from start to finish.

Do not change to a lighter flour type just to reach a simpler cup fraction. Select the flour named in the recipe because protein level and behavior matter as much as volume.

How to Measure This Amount

Fluff the flour. Stir it gently to loosen compacted areas.
Spoon it into the cup. Do not use the cup as a scoop.
Level without tapping. Sweep a straight edge across the top.
Keep the remainder accurate. Use a smaller measure or weigh the full 150 grams.

150 g ÷ 120 g per cup = 1.25 cups

A convenient one-and-one-quarter cup amount

One hundred fifty grams produces one of the cleanest flour conversions on the site: 1.25 US cups. You can assemble it with one full cup and one quarter cup, provided both measures are filled by the same fluff, spoon and level method.

This quantity suits a modest batch of muffins, shortbread or a small loaf. When the recipe includes cocoa, nut flour or another dry ingredient, measure each one with its own conversion instead of treating the combined dry weight as all-purpose flour.

The neat fraction does not remove normal cup uncertainty. If the full cup is scooped and the quarter cup is lightly spooned, the two measures no longer represent the same 120 gram standard. Consistency of technique matters across both parts.

Method and source

How this conversion was checked

This page uses 120 grams per US cup for unsifted, fluffed, spooned and leveled. Do not pack flour into the cup.

Primary reference: King Arthur Baking Ingredient Weight Chart

Cup standard: NIST US customary cup reference

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150 Grams of Flour FAQ

How many cups is 150 grams of flour?

150 grams of all-purpose flour is 1.25 US cups using 120 grams per cup and the fluff, spoon and level method.

Is 150g flour exactly about 1 1/4 cup?

The calculated decimal is 1.25 cups. About 1 1/4 cup is a practical measuring reference, but the original 150 gram weight is more precise.

Does bread flour use the same conversion?

This page uses 120 grams per cup for both King Arthur all-purpose flour and its bread flour reference. Other brands or recipe publishers may set a different house standard.

Should flour be scooped from the bag?

No. Fluff the flour, spoon it into the dry cup and level the top. Scooping directly can compress extra flour into the cup.

Other Flour Amounts

Use the same 120 gram all-purpose flour standard across nearby pages.

Editorial review

Reviewed for clarity and consistency

Written and reviewed by William Leo. Ingredient values are checked against the methodology and sources listed on this page.

Last reviewed
August 23, 2026