When you’re baking, it can be so helpful to understand baking measurements, especially if you need to split a recipe. Wouldn’t it be nice to have a chart to spell it all out for you? It’s not complicated to split a measurement like one cup, but when you need to split 3/4 or 1/3 cup, it might not be so clear. Or maybe you need a half an egg. Or maybe you want to make just a third of a recipe. What to do?
In the US we use cups, tablespoons and teaspoons which are not so easy to cut in half or thirds or quarters. Here’s a chart to help you figure it all out.
Baking Measurements
Note that conversions to ounces is only accurate for liquids. Dry ingredients like flour and sugar do not follow cup/tablespoon/teaspoon to weight conversions.
| Measurement/Item | Weight | Tablespoons/Teaspoons |
| 1 pound | 16 ounces | 32 tablespoons |
| 1 cup | 8 ounces | 16 tablespoons |
| 3/4 cup | 6 ounces | 12 tablespoons |
| 2/3 cup | 5.3 ounces | 10 tablespoons+2 tsps |
| 1/2 cup | 4 ounces | 8 tablespoons |
| 1/3 cup | 2.6 ounces | 5 tablespoons+1 tsp |
| 1/4 cup | 2 ounces | 4 tablespoons |
| 1 Tbsp | .5 ounces | 3 teaspoons |
| 1 large egg | 1/4 cup | 4 tablespoons |
| 1 stick butter | 4 ounces | 8 tablespoons |
| 1 tablespoon butter | .5 ounces | |
| 1 cup sugar | 7 ounces | 16 tablespoons |
| 1 cup flour | approx 4-5 ounces* | 16 tablespoons |
*Different gluten-free flour blends will vary. A digital kitchen scale is highly recommended if needing to split recipes containing weight measurements for dry ingredients.
Be sure to check out my gluten-free recipes including my collection of gluten-free, dairy, free muffins, gluten-free, dairy-free cupcakes and this mini gluten-free pie recipe that has small portions ready for you!
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