Most of the recipes on this site state their ingredients only in metric measurements and most of them also require a pair of kitchen scales.

I appreciate that this renders them difficult or impossible for some people to use, so here are some measurement conversions I hope will help.

(The following conversions assume a standard Cup measure being about 240ml and tablespoons and teaspoons of 15ml and 5ml respectively)

Flour

These conversions should work for white or wholemeal wheat flours, however, flour is quite a compressible material, so take note of the method of measuring...

1 cup of flour, poured from the bag into the cup (or spooned in loosely) is about 140g.

1 tablespoon of flour (scooped) is about 12g.

(1 teaspoon of flour is about 5g, but for most recipes, this degree of precision won't be necessary)

Therefore...

For 25g, use two tablespoons of flour.

For 50g, use four tablespoons of flour.

For 75g, use half a cup of flour.

For 100g, use half a cup, plus two tablespoons of flour.

For 125g, use a whole cup of flour, with two tablespoons taken out.

For 150g, use a whole cup of flour, plus one tablespoon.

And so on...

Sugar

These conversions are based on Caster sugar, but should work for most granulated sugars. Not powdered (icing/frosting) sugar though)

1 cup of sugar, poured into the cup and shaken level, is about 180g.

1 tablespoon of sugar is about 16g.

1 teaspoon of sugar is about 6g.

Therefore...

For 25g, use one and a half tablespoons of sugar.

For 50g, use three tablespoons of sugar.

For 75g, use half a cup of sugar, with one tablespoon taken out.

For 100g, use half a cup, plus two teaspoons of sugar.

For 125g, use half a cup, plus two tablespoons of sugar.

For 150g, use a whole cup of sugar, with two tablespoons taken out.

And so on...

What Else?

OK, that's a start - please feel free to suggest (via comments on this page, or by email) any other areas that it might be helpful to cover.