Ingredient densities for grams, cups, and baking conversions

Standard white flour for everyday baking.

High-protein flour for yeast breads.

Low-protein flour for tender cakes.

Unrefined flour containing bran and germ.

Flour pre-mixed with baking powder and salt.

Finely ground blanched almonds.

Highly absorbent flour made from dried coconut meat.

Finely ground whole oats.

Flour milled from rye grain.

Standard white baking sugar.

Sugar mixed with molasses, typically packed.

Finely ground sugar with a touch of cornstarch.

Superfine sugar that dissolves quickly.

Natural sweet liquid produced by bees.

Sweet syrup made from the sap of maple trees.

Minimally processed sugar with large crystals.

Dairy fat used for richness and structure.

Liquid fat pressed from olives.

Neutral-tasting liquid cooking oil.

Fat extracted from coconuts, solid at room temperature.

Ground roasted peanuts made into a spread.

Standard whole or reduced-fat milk.

High-fat liquid dairy for whipping and sauces.

Fermented milk product.

Soft, mild-tasting fresh cheese.

Raw long or short grain rice.

Old-fashioned flat oats.

Uncooked small edible seeds.

Coarse flour ground from dried corn.

Standard fresh water.

Unsweetened ground cocoa solids.

Fine white powder used as a thickening agent.

Complete chemical leavening agent.

Alkaline leavening agent requiring acid.

Fine-grained regular salt.

Small chunks of sweetened chocolate.

Fine crumbs made from dried bread.

Whole unblanched almonds.