Einkorn flour

One US cup of einkorn flour weighs 120 grams (4.2 ounces). Going the other way, 100 grams is about 0.83 cups.

TL;DR: All-purpose einkorn flour weighs 120 grams per cup (0.5072 g/mL) based on Jovial's official label data, USDA Branded Foods records, and cross-referenced retailer listings. Jovial dominates US retail, and their spec sits at exactly the same figure King Arthur uses for modern all-purpose flour — a coincidence of particle physics rather than a general rule.

Einkorn (Triticum monococcum, "single grain" in German) is the oldest cultivated wheat, domesticated in southeastern Anatolia around 10,000 BC and never hybridized in the modern era. Its retail presence in the US is dominated by Jovial Foods, an Italian-sourced brand that essentially built the market single-handed; a secondary tier of small stone-mill producers fills specialty niches. King Arthur Baking, notably absent from the source list here, does not stock einkorn flour and does not list it on their ingredient weight chart. That absence is informative — the correction thesis this site is built around does not apply, because there is no King Arthur figure to correct against.

The USDA Foundation Foods program only added einkorn (as a berry, not flour) in October 2024, and there is still no USDA composition profile for einkorn flour itself. What USDA's database does contain is branded label data submitted by Jovial, which reports 127 g per metric cup — converting to 120 g per US cup within rounding. Jovial's published baking guidance also states 120 g/cup, and their 32 oz retail bag Nutrition Facts panel lists 30 g per quarter-cup, which extrapolates to the same figure. When a producer's own guidance, their label data, and independent cookbook references all point to one number, single-figure publishing is warranted.

Smaller stone-mill producers report lower figures — Janie's Mill lists 103 g/cup, for instance — because their einkorn products are less sifted than Jovial's high-extraction all-purpose flour. Those are functionally closer to whole-grain einkorn (96 g/cup) than to Jovial-style AP, and bakers using a small-mill product should check the specific bag rather than assume the 120 g/cup figure applies.

The physical reasoning behind Jovial's 120 g/cup is worth pausing on. Modern all-purpose wheat flour and sifted einkorn flour arrive at similar cup weights despite their compositional differences because both are dominated by starch-and-protein endosperm particles in a comparable size range after milling. Einkorn's endosperm is somewhat softer and its protein slightly higher, but the packing density in a scoop-and-level measurement is set by particle geometry and moisture content, not by which wheat species the grain came from.

Whole-grain (whole-wheat) einkorn flour is a distinct product and behaves differently — around 96 g/cup based on the same Jovial sources. Bakers substituting einkorn into recipes designed for modern wheat should reduce liquid by 15 to 20 percent regardless of which form they use, because einkorn absorbs water more slowly and has weaker, gliadin-dominant gluten that snaps back rather than stretching. Weighing rather than scooping matters more here than for standard AP flour, since einkorn's irregular particle size makes volume measurement more variable in real kitchens even when the reference figure is settled.