Recipe Converter
Paste your recipe or enter ingredients manually. Every measurement converted to grams instantly.
Paste Recipe Text
Paste a recipe above to see results here.
How to Use the Recipe Converter
Step by step
Supported Measurements
The converter recognises the most common recipe formats used in English-language cookbooks and websites:
| Format | Example | Parsed as |
|---|---|---|
| Whole number + unit | 2 cups all-purpose flour | 2 cups flour → 250g |
| Fraction + unit | 1/2 cup granulated sugar | 0.5 cups sugar → 100g |
| Mixed number + unit | 1 1/2 cups rolled oats | 1.5 cups oats → 135g |
| Tablespoons | 3 tablespoons butter | 3 tbsp butter → 42.6g |
| Teaspoons | 1 tsp baking soda | 1 tsp baking soda → 4.8g |
| Combined | 1 cup + 2 tbsp milk | combined gram total |
Ingredient matching handles common recipe wording automatically: "unsalted butter" matches butter, "light brown sugar" matches brown sugar, "all-purpose flour" and "plain flour" both match the same density. More than 285 ingredients are covered across flours, sugars, dairy, nuts, oils, grains, and spices.
When to Scale a Recipe
Scaling baked goods requires care because the chemistry of leavening, eggs, and fat ratios is sensitive. Here are practical guidelines:
- Halving (×0.5): Works well for most recipes. Watch baking time — a smaller batch cooks faster. Reduce oven time by 15–25%.
- Doubling (×2): Safe for most recipes. Use two pans rather than one large one to maintain baking depth.
- Tripling (×3): Works for cookies, bread, and soups. Avoid tripling delicate recipes like soufflés or custards.
- Leavening caution: When scaling up more than 2×, do not simply triple baking powder or baking soda. Scale leavening by only 1.5× to 2× to avoid a metallic taste.
- Eggs: Half an egg = one beaten egg, use half the volume. One-third of an egg is impractical — substitute 1 tablespoon of beaten egg.
Why Convert Recipes to Grams
Volume measurements are inherently imprecise for dry ingredients. The same cup of all-purpose flour can weigh anywhere from 110g to 155g depending on how it was scooped — a 40% swing that is enough to ruin a cake.
| Measuring method | 1 cup all-purpose flour | Variance |
|---|---|---|
| Spooned & leveled (correct) | 120–125g | Baseline |
| Scooped directly from bag | 145–155g | +25% |
| Sifted then spooned | 100–110g | -10% |
Grams eliminate this problem entirely. A kitchen scale costing under $15 pays for itself the first time it saves a batch of bread from being too dense or a cake from collapsing. Professional bakers, pastry chefs, and serious home bakers all weigh ingredients — and converting to grams is how you get there.
Additional benefits:
- Fewer dishes: Weigh ingredients directly into the mixing bowl.
- Faster cleanup: No measuring cups to wash.
- Reproducible results: A recipe that worked last time will work the same way next time.
- International recipes: European and professional recipes are written in grams by default — converting means you can follow them exactly.
Yes. US recipes typically use cups, tablespoons, and teaspoons — all three are supported. Paste the ingredient section of any recipe and the converter will identify the measurements automatically. Ingredient names are matched fuzzily, so "all-purpose flour", "AP flour", and "plain flour" all resolve to the same density.
Unrecognised lines are listed in a separate "Lines That Need Review" section below the main results. Each unmatched line has dropdown menus where you can select the correct ingredient, enter the amount, and choose the unit. Once assigned, the gram value is added to the total.
Click "Copy Converted Recipe" to copy all converted lines — with gram values appended — to your clipboard. You can paste into a notes app, email, or document. The "Print" button opens a print dialog if you prefer a physical copy.