Great question, Jen! This difference between weights and volume is, in fact, one of the reasons we suggest making the substitution by weight, rather than volume. It may help to think of weight as the actual amount of flour, so 2 oz is 2 oz, regardless of what it's measuring, while 1/2 cup can be different, depending on what's in the cup and how it makes its way there. Making these substitutions by weight won't automatically make the baked good denser, though the simple act of incorporating many of these grains (which are either whole grain or gluten-free or both), will often do so. This is why we suggest starting with partial substitutions, as you can find outlined in the full guide to baking with ancient grains. Hope our tests help get you headed in the right direction! Mollie@KAF

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