Equivalent Measurement

http://whatscookingamerica.net/Q-A/equiv.htm

U.S. vs. Metric vs. Imperial (U.K.) Measures Cooking Equivalent Measurements -  teaspoons - tablespoons - cups - ounces - pints - pounds - metric

The charts below use standard U.S. measures following U.S. Government guideline. The charts offer equivalents for United States, metric, and Imperial (U.K.) measures. All conversions are approximate and most have been rounded up or down to the nearest whole number. Examples below: 1 teaspoon = 4.929 milliliters - rounded up to 5 milliliters 1 ounce = 28.349 grams, - rounded down to 28 grams

Dry/Weight Measurements       Ounces Pounds Metric 1/16 teaspoon a dash       1/8 teaspoon or less a pinch or 6 drops   . .5 ml 1/4 teaspoon 15 drops     1 ml 1/2 teaspoon 30 drops     2 ml 1 teaspoon 1/3 tablespoon 1/6 ounce   5 ml 3 teaspoons 1 tablespoon 1/2 ounce   14 grams 1 tablespoon 3 teaspoons 1/2 ounce   14 grams 2 tablespoons 1/8 cup 1 ounce   28 grams 4 tablespoons 1/4 cup 2 ounces   56.7 grams 5 tablespoons plus 1 teaspoon 1/3 cup 2.6 ounces   75.6 grams 8 tablespoons 1/2 cup 4 ounces 1/4 pound 113 grams 10 tablespoons plus 2 teaspoons 2/3 cup 5.2 ounces   151 grams 12 tablespoons 3/4 cup 6 ounces .375 pound 170 grams 16 tablespoons 1 cup 8 ounces .500 pound or 1/2 pound 225 grams 32 tablespoons 2 cups 16 ounces 1 pound 454 grams 64 tablespoons 4 cups or 1 quart 32 ounces 2 pounds 907 grams   Liquid or Volume Measurements   jigger or measure 1 1/2 or 1.5 fluid ounces   3 tablespoons 45 ml 1 cup 8 fluid ounces 1/2 pint 16 tablespoons 237 ml 2 cups 16 fluid ounces 1 pint 32 tablespoons 474 ml 4 cups 32 fluid ounces 1 quart 64 tablespoons .946 ml 2 pints 32 fluid ounces 1 quart 4 cups .964 liters 4 quarts 128 fluid ounces 1 gallon 16 cups 3.8 liters 8 quarts 256 fluid ounces or one peck 2 gallons 32 cups 7.5 liters 4 pecks one bushel       dash less than 1/4 teaspoon         Conversions For Ingredients Commonly Used In Baking   Ingredients Ounces Grams 1 cup all-purpose flour 5 ounces 142 grams 1 cup whole wheat flour 8 1/2 ounces 156 grams       1 cup granulated (white) sugar 7 ounces 198 grams 1 cup firmly-packed brown sugar (light or dark) 7 ounces 198 grams 1 cup powdered (confectioners') sugar 4 ounces 113 grams       1 cup cocoa powder 3 ounces 85 grams       Butter (salted or unsalted)     4 tablespoons = 1/2 stick = 1/4 cup 2 ounces 57 grams 8 tablespoons = 1 stick = 1/2 cup 4 ounces 113 grams 16 tablespoons = 2 sticks = 1 cup 8 ounces 227 grams

Oven Temperatures
Fahrenheit	Celsius	Gas Mark (Imperial)	Description
225 degrees F.	105 degrees C.	1/3	very cool
250 degrees F.	120 degrees C.	1/2
275 degrees F.	130 degrees C.	1	cool
300 degrees F.	150 degrees C.	2
325 degrees F.	165 degrees C	3	very moderate
350 degrees F.	180 degrees C.	4	moderate
375 degrees F.	190 degrees C.	5
400 degrees F.	200 degrees C.	6	moderately hot
425 degrees F.	220 degrees C.	7	hot
450 degrees F.	230 degrees C.	8
475 degrees F.	245 degrees C.	9	very hot

Instant Yeast vs. Dry Yeast

Instant yeast, which is also known as rapid rise yeast or bread machine yeast, has become the type of yeast I always use. Why? It makes bread baking easier and the results are just as good as with active dry yeast.
With instant yeast, you skip the step of dissolving the yeast in warm water. It is more finely ground than active dry yeast and therefore absorbs moisture much faster. As the name implies, instant yeast also works more quickly than its counterpart.
Another difference is that when using instant yeast with gluten bread, only one rise time is needed and the dough is not punched down. That’s not significant to us gluten-free bread bakers because our dough only requires one rise time anyway.
If you are following a recipe that calls for active dry yeast, use about 25% less of instant yeast. Mix the yeast in with the dry ingredients and combine the wet and dry ingredients according to the instructions.
Bread machine yeast is easily found at grocery stores. I buy vacuum packed instant yeast from BJ’s wholesale club. SAF Instant Yeast is one brand I have used. Once I open the pack, I put some into a small container I keep in the refrigerator and the rest of the package I close, put it in a zip lock bag, and store it in the freezer.
You’ll notice that my recipes use instant yeast. If you don’t have instant, you will have to dissolve the yeast in the warm liquid. You may also want to increase the amount of yeast a little. If you haven’t given instant yeast a try yet, I hope you will soon. I think it will quickly become your preferred type of yeast.


this information i copy from http://www.glutenfreehomemaker.com/