These are the conversions that I use for my recipes. It may vary slightly through various recipes and cookbooks so keep that in mind when working with recipes outside of the ones provided on this website. I personally use the EatSmart Precision Pro Digital Kitchen Scale but any kitchen scale should work. I’ll keep updating this list as I post more recipes.
225°F = 107°C = Gas Mark 1/4
250°F = 121°C = Gas Mark 1/2
275°F = 135°C = Gas Mark 1
300°F = 149°C = Gas Mark 2
325°F = 163°C = Gas Mark 3
350°F = 177°C = Gas Mark 4
375°F = 191°C = Gas Mark 5
400°F = 204°C = Gas Mark 6
425°F = 218°C = Gas Mark 7
450°F = 232°C = Gas Mark 8
475°F = 246°C = Gas Mark 9
500°F = 260°C = Gas Mark 10
All Purpose Flour: 1 cup / 4.5oz / 127g
Bread Flour: 1 cup / 4.5oz / 127g
Cake Flour: 1 cup / 4oz / 113g
Pastry Flour: 1 cup / 4oz / 113g
Potato Starch: 1 cup / 5.5oz / 156g
Rice Flour: 1 cup / 6.5oz / 184g
Granulated Sugar: 1 Cup / 7oz / 198g
Powdered Sugar: 1 cup / 4oz / 113g
Whole Wheat Flour: 1 cup / 4.5oz / 127g
Unsalted Butter: 1 cup / 8oz / 227g
Coconut Oil: 1 cup / 14oz / 397g
Egg, large: 1.7oz / 50g
Egg White, large: 1oz / 30g | Egg Yolk, large: 0.7oz / 20g
Honey: 1 cup / 12oz / 340g
Milk: 1 cup / 8oz / 227g
Ricotta: 1 cup / 8oz / 227g
Sour Cream: 1 cup / 8oz / 227g
Water: 1 cup / 8oz / 227g
Almonds, whole: 1 cup / 5oz / 142g
Rice, long grain, uncooked: 1 cup / 7oz / 198g
Walnuts, whole: 1 cup / 5.5oz / 156g