Instant / Rapid-Rise Yeast — Grams ↔ Cups Converter
1 US Customary cup (236.6 mL) of instant / rapid-rise yeast weighs 148 grams (5.22 ounces or 9.3g per tablespoon) when measured dip and sweep; 1 Metric cup (250 mL) weighs 156.4g and 100g equals ⅔ cup for accurate kitchen baking.
Kitchen note: 1 US Customary Cup (236.6 mL) of instant / rapid-rise yeast (dip and sweep) weighs 148g, while 1 International Metric Cup (250 mL) weighs 156g.
Instant Yeast: Cups & Spoons to Grams
Based on 148g per 236.6 mL US cup (Dip and sweep).
| Volume | Grams | Ounces |
|---|---|---|
| 1 Teaspoon (tsp) | 3.1 g | 0.11 oz |
| 1 Tablespoon (tbsp) | 9.3 g | 0.33 oz |
| ⅛ US Cup (2 tbsp) | 18.5 g | 0.65 oz |
| ¼ US Cup (4 tbsp) | 37 g | 1.31 oz |
| ⅓ US Cup | 49.3 g | 1.74 oz |
| ½ US Cup (8 tbsp) | 74 g | 2.61 oz |
| ⅔ US Cup | 98.7 g | 3.48 oz |
| ¾ US Cup (12 tbsp) | 111 g | 3.92 oz |
| 1 US Cup (236.6 mL) | 148 g | 5.22 oz |
| 1 Metric Cup (250 mL) | 156.4 g | 5.52 oz |
| 1 ½ US Cups | 222 g | 7.83 oz |
| 2 US Cups | 296 g | 10.44 oz |
| 3 US Cups | 444 g | 15.66 oz |
| 4 US Cups (1 Quart) | 592 g | 20.88 oz |
Instant Yeast: Grams to US Cups
Nearest practical baker cup & spoon breakdown.
| Weight | Kitchen Measure | Decimal |
|---|---|---|
| 10 g | 1 tbsp + ¼ tsp | 0.07 c |
| 25 g | 2 tbsp + 2 tsp | 0.17 c |
| 50 g | ⅓ cup | 0.34 c |
| 75 g | ½ cup | 0.51 c |
| 100 g | ⅔ cup | 0.68 c |
| 125 g | ¾ cup + 1 tbsp + 1 ½ tsp | 0.84 c |
| 150 g | 1 cup | 1.01 c |
| 200 g | 1 ⅓ cups + ¾ tsp | 1.35 c |
| 250 g | 1 ⅔ cups + 1 tsp | 1.69 c |
| 300 g | 2 cups + 1 ¼ tsp | 2.03 c |
| 400 g | 2 ⅔ cups + 1 ¾ tsp | 2.70 c |
| 500 g | 3 ⅓ cups + 2 ¼ tsp | 3.38 c |
| 750 g | 5 cups + 1 tbsp + ¼ tsp | 5.07 c |
| 1000 g | 6 ¾ cups | 6.76 c |
How to Measure Instant / Rapid-Rise Yeast Accurately
Scoop dry cylindrical yeast granules into the measuring spoon or cup and level off. A standard 1/4-ounce grocery packet equals 7 grams (about 2 1/4 teaspoons), while a full level US cup weighs 148 grams.
Data reference: USDA FoodData Central FDC ID 172812; Lesaffre / SAF-Instant Technical Bulletin
Common Culinary Uses
- Artisan bread doughs
- Brioche and challah
- Pizza dough
- Cinnamon rolls
Weight-Aware Substitutions
- Active dry yeast at 1.25x the weight (requires proofing in warm water).
- Fresh cake yeast at 3x the weight of instant yeast.
Instant / Rapid-Rise Yeast Measuring FAQs
Does instant yeast need to be dissolved in water before mixing? ▾
No, instant yeast is milled into tiny porous rods with fast-hydrating rehydration coats, allowing it to be blended directly into dry flour.
How do I store opened instant yeast? ▾
Keep opened yeast in an airtight container in the freezer; frozen dormant yeast remains fully viable for up to a year or more.