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.
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.
|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!