25 g of rye flour = 0.24 US cups (about ¼ cup), or 3.8 tablespoons, using 106 g per cup. That is 0.88 oz by weight.
| Unit | Amount |
|---|---|
| US cups | 0.236 |
| Metric cups (250 ml) | 0.22 |
| Tablespoons | 3.8 |
| Teaspoons | 11 |
| Ounces (weight) | 0.88 |
| Pounds | 0.055 |
25 g of other ingredients in cups
| Ingredient | Cups |
|---|---|
| All-purpose flour | 0.21 cups |
| Bread flour | 0.21 cups |
| Cake flour | 0.21 cups |
| Whole wheat flour | 0.22 cups |
| Self-rising flour | 0.22 cups |
| Almond flour | 0.26 cups |
| Coconut flour | 0.2 cups |
| Oat flour | 0.27 cups |
| White rice flour | 0.18 cups |
| Cornmeal (whole) | 0.18 cups |
| Cornstarch | 0.22 cups |
Cups are a volume, so results depend on how you fill the cup – spoon and level for flours. For exact baking, weigh. More amounts on the rye flour conversion page and the converter.