Wheat Bran
Wheat bran weighs only 58g per cup because it is very light and flaky. It is the outer layer of the wheat kernel, high in insoluble fiber. Add a few tablespoons to muffin batter or cereal for added fiber. Too much bran makes baked goods dry and crumbly — start with replacing 1/4 of the flour and adjust. Wheat bran absorbs a lot of moisture, so increase liquids when adding it to recipes. Store in a sealed container in a cool place for up to three months.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.