100 grams of all-purpose flour is about 13.3 tablespoons. A tablespoon is one sixteenth of a cup, and a cup of all-purpose flour is 120 g spooned and levelled, so the maths is 1600 ÷ 120 = 13.3 tbsp — or, the other way round, one tablespoon weighs 7.5 g. If you cook from recipes written in grams and spoons, this page is the bridge between the two, and the worked examples show the conversion inside real dishes rather than in isolation.

All-purpose flour is the flour every other flour is measured against, and the 100 g conversion is the one most bakers actually need: a European recipe that calls for 100 g of flour is asking for about 13.3 tablespoons, and a US recipe that calls for a cup is asking for 120 g. Knowing both directions is what lets you bake from any recipe in the world without a scale — though the scale is still the better tool, as the notes below explain. This is also the flour with the most disputed cup weight in baking, so the method section matters more here than on any other page in this slice.

All figures on this page are approximate, and they come from King Arthur Baking, measured spooned and levelled. When a recipe has to work the first time, verify with a kitchen scale.

Conversion table

One tablespoon is one sixteenth of a cup, so every tablespoon figure here is the gram amount divided by the weight of one tablespoon. All figures are approximate; verify with a kitchen scale when it matters.

Grams Tablespoons (approx.)
10 g 1.3 tbsp
20 g 2.7 tbsp
25 g 3.3 tbsp
30 g 4.0 tbsp
40 g 5.3 tbsp
50 g 6.7 tbsp
60 g 8.0 tbsp
75 g 10.0 tbsp
80 g 10.7 tbsp
100 g 13.3 tbsp
120 g 16.0 tbsp
125 g 16.7 tbsp
150 g 20.0 tbsp
200 g 26.7 tbsp
250 g 33.3 tbsp
300 g 40.0 tbsp
500 g 66.7 tbsp

The reverse table is just as useful: when a recipe gives tablespoons and you want to know the weight before you reach for the scale.

Tablespoons Grams (approx.)
1 tbsp 7.5 g
2 tbsp 15.0 g
3 tbsp 22.5 g
4 tbsp 30.0 g
5 tbsp 37.5 g
6 tbsp 45.0 g
7 tbsp 52.5 g
8 tbsp 60.0 g
9 tbsp 67.5 g
10 tbsp 75.0 g
11 tbsp 82.5 g
12 tbsp 90.0 g
13 tbsp 97.5 g
14 tbsp 105.0 g
15 tbsp 112.5 g
16 tbsp 120.0 g

One tablespoon of all-purpose flour weighs 7.5 g, and one cup weighs 120 g. Those two figures are all you need to move between grams, tablespoons and cups for this ingredient.

Cups to grams for reference

When a recipe jumps from spoons to cups, use this table instead of counting out tablespoons. Every figure is the cup weight multiplied by the fraction, rounded to one decimal place, and all figures are approximate.

Cups Grams (approx.)
1/4 cup 30.0 g
1/3 cup 40.0 g
1/2 cup 60.0 g
2/3 cup 80.0 g
3/4 cup 90.0 g
1 cup 120.0 g

How the measurement works

The figure on this page comes from King Arthur Baking, measured spooned and levelled. The standard white wheat flour for most baking, milled from a blend of hard and soft wheat. Cakes, cookies, breads, pastry and sauces.

A note on disputed figures. Flour weight is the most disputed conversion in baking: King Arthur lists 120 g per cup spooned and levelled, while other sources quote 125 g, 130 g and up to 142 g for a scooped cup. We use the King Arthur spooned-and-levelled value as primary.

All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide. The method matters more than the number itself, because the same spoon of all-purpose flour measured two different ways can give two different weights, and the King Arthur Baking value assumes the spooned and levelled method every time.

Worked examples

A small batch of cookies

A half-batch of chocolate chip cookies calls for 100 g of all-purpose flour, which is about 13.3 tablespoons spooned and levelled. The amount matters because flour is the structure of the cookie: too much and the cookies bake hard and dry, too little and they spread into flat, greasy discs. Level every spoon with a knife, and do not scoop from the bag.

Thickening a gravy

A gravy for four starts with 4 tablespoons (30.0 g) of all-purpose flour whisked into the pan drippings, and the flour has to cook for a minute before the stock goes in, or the gravy tastes of raw flour. The spoon measure keeps the gravy thick enough to coat without turning gluey — and if it does turn gluey, you added too much flour, not too little stock.

A single-serve pancake batter

A pancake batter for one takes 8 tablespoons (60.0 g) of all-purpose flour mixed with an egg and milk, and the spoon measure is what keeps the pancakes fluffy instead of dense. Mix the batter until it just comes together — overmixing develops the gluten and the pancakes turn tough, whatever the flour weight.

Practical guidance

Spoon all-purpose flour into the measure and level it off with a straight edge, and never scoop straight from the bag: scooping packs the flour down and can add 20 g or more per cup, which is the single biggest error in home baking. Do not sift before measuring unless the recipe says sifted, because sifting adds air and changes the weight per spoon. If you bake often, the single best upgrade is a kitchen scale, since weighing flour removes the biggest source of variation in home baking entirely.

Flour weight is the most disputed conversion in baking: King Arthur lists 120 g per cup spooned and levelled, while other sources quote 125 g, 130 g and up to 142 g for a scooped cup. That range is not a mistake — it is the difference between measuring methods. A recipe written for 120 g cups will come out dry if you scoop, because a scooped cup can hold 142 g. Spoon and level every time, and use the same spoon for the whole recipe so any small error stays consistent.

Scaling with spoons is easy once you know the weight of one spoon. To measure 100 g of all-purpose flour, count out about 13.3 tablespoons, and for 50 g, about 6.7 tablespoons. Halving a recipe that calls for 4 tablespoons means using 2 tablespoons, or 15.0 g, and doubling it means 8 tablespoons, or 60.0 g. The key is to scale every ingredient by the same factor, because changing one ingredient without changing the others throws the recipe out of balance. For large amounts, switch to a cup measure or a scale, since counting out tablespoons one by one is slow and error-prone, and a cup is faster and more accurate.

When should you weigh all-purpose flour instead of measuring it? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed bake, and it removes the biggest source of variation in home cooking, which is the way ingredients pack into a cup or a spoon. Put the bowl on the scale, press tare, and add the all-purpose flour until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, and for anything where precision matters, the scale is the tool to reach for.

Storage. Airtight container in a cool, dry place for up to 1 year.

  • Level every spoon with the back of a knife.
  • Use spoons for small amounts, and a scale for large ones.
  • Keep the same spoon for the whole recipe so errors stay consistent.

Frequently asked questions

How many tablespoons is 100 g of all-purpose flour?

100 g of all-purpose flour is about 13.3 tablespoons, measured spooned and levelled. Because a level tablespoon is not always exactly the same, treat that as an approximation and verify with a kitchen scale when the recipe has to work the first time.

How many grams is 1 tablespoon of all-purpose flour?

One level tablespoon of all-purpose flour weighs approximately 7.5 g. That figure comes from dividing the cup weight of 120 g by 16, and it assumes the ingredient is measured spooned and levelled. All figures on this page are approximate, so verify with a kitchen scale when it matters.

Why do different sources give different weights for all-purpose flour?

Because the weight of a cup depends on how the flour is measured. King Arthur lists 120 g per cup spooned and levelled, while other sources quote 125 g, 130 g and up to 142 g for a scooped cup. We use the King Arthur spooned-and-levelled value as primary, and every figure on this page assumes that method.

Can I use all-purpose flour instead of bread flour?

In most recipes, yes — the difference is protein, not weight, and both weigh 120 g per cup. Bread flour has more protein (12-14%), so it builds stronger gluten and gives a chewier crumb. In a yeast bread the swap is noticeable; in a cake or a cookie it barely matters.

How many cups is 100 g of all-purpose flour?

About 0.83 cups, or roughly five-sixths of a cup. A cup of all-purpose flour weighs 120 g, so 100 g is 100 divided by 120 — just over three-quarters of a cup. For baking, weigh it or use the tablespoon table on this page rather than guessing at a fraction of a cup.

How should I store all-purpose flour?

Airtight container in a cool, dry place for up to 1 year. Keeping it stored properly also keeps its weight consistent, since an ingredient that has absorbed moisture or dried out will not weigh the same per spoon as a fresh one.

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