Grams to Fluid Ounces (g to fl oz)

Every ingredient has its own divisor: the grams that one US fluid ounce of it weighs. Water's divisor is the one in the formula above. For whole milk it is about 30.5.

So 300 g of whole milk works out to 300 ÷ 30.5 = 9.84 fluid ounces. With that number in hand, a measuring cup marked in fluid ounces does the rest: fill it to just under the 10 fl oz line.

For powders and other dry foods the divisor is much smaller, so the fluid ounces come out much higher. Look up the ingredient in the table below or pick it in the converter.

An imperial fluid ounce holds a little less than a US one, so the same grams make slightly more imperial fluid ounces. 500 g of water is about 17.6 imperial fluid ounces, but 16.9 US fluid ounces.

If your measuring jug is marked with both scales, read the one that matches the country of your recipe. Otherwise, milliliters are the safer middle ground, since they mean the same everywhere.

Grams tell you how much of a food you have, and fluid ounces tell you how much room it takes. A liquid a bit heavier than water, such as milk, needs slightly fewer fluid ounces for the same grams.

A light powder needs far more room. 50 g of powdered sugar (icing sugar) takes up about 3.33 fluid ounces, while 50 g of water fills only 1.69. Use the water divisor for a powder and you would measure out roughly half the sugar the recipe wants.

When a bread recipe gives the water in grams and you only have a measuring cup, convert before you pour. 350 g of water is about 11.8 fluid ounces, a little under 1 1/2 cups.

Put the cup on the counter and read the marking at eye level. A small misread changes how wet the dough feels, so if you bake the recipe often, a kitchen scale pays for itself in consistency.