Cooking ingredient
Rye Flour Measurement Reference
Rye Flour is represented as a cooking ingredient in Conversion Encyclopedia and is grouped under Flours & Grains. Its measurement model uses a reference basis of 106 grams per US cup and supports 14 canonical mass-volume conversion tools.
- Entity type
- Cooking ingredient
- Dataset group
- Flours & Grains
Primary measurement reference
1 US cup of Rye Flour = 106 g
This is the stored ingredient reference basis. The US cup measurement standard is 236.588 mL; it is not a second ingredient reference.
- Derived reference density
- 0.448 g/mL
- Canonical conversion tools
- 14
Derived properties
Measurement profile
Each value is derived from the same 106 g per US cup reference basis.
- Reference density
- 0.448 g/mL
- Per US tablespoon
- 6.625 g
- Per US teaspoon
- 2.208 g
- Per US fluid ounce
- 13.25 g
Evidence
Reference & provenance
- Reference source
- King Arthur Ingredient Weight Chart (Medium Rye Flour: 1 cup = 106g)
- Recorded basis
- Rye Flour — 1 US cup = 106 g
- Dataset confidence
- high
Navigation
Rye Flour conversion tools
Open an existing verified conversion page for this ingredient.
Available to apps and AI agents
Rye Flour has a stable machine-readable identity in Conversion Encyclopedia's cooking entity model. Its canonical ingredient slug is used when supported cooking conversions resolve a material.
Machine-readable entity identity
- Entity ID
ingredient:cooking:rye-flour- Type
ingredient- Context
cooking- Slug
rye-flour- Dataset group
- Flours & Grains
- Canonical conversions
- 14
Dataset comparison
Rye Flour within Flours & Grains
35 ingredients in this dataset group have a grams-per-US-cup reference. Comparisons below use that reference only.
- Current entity
- Rye Flour 106 g/cup
- Nearest lower
- Spelt Flour — 99 g/cup 7 g/cup lower
- Nearest higher
- Self-Rising Flour — 113 g/cup 7 g/cup higher
- Group range
- Panko Breadcrumbs — 80 g/cup to Pearl Barley — 213 g/cup
Methodology
Method & scope
These measurements describe Conversion Encyclopedia’s reference mass-volume model for Rye Flour. Derived measurements use the reference basis shown above. They are measurement references, not nutritional or ingredient-substitution guidance.