1 Tablespoon Barley Flour in Grams
1 tablespoon of barley flour weighs 5.3 g (spooned and levelled, King Arthur Baking). The working is simple: one cup of barley flour weighs 85 g, and one tablespoon is one sixteenth of a cup, so 85 divided by 16 is 5.3. Mild, slightly sweet flour from hulled barley. All the figures on this page are approximate conversions based on the King Arthur Baking value, so when a recipe really matters, verify with a kitchen scale.
Bakers reach for tablespoons when the recipe needs precision in a small dose, and barley flour is a classic case, because it is used in spoonfuls to adjust texture, flavour and colour, and getting those spoonfuls right is what separates a reliable bake from a lucky one.
Barley Flour tablespoons to grams table
| Tablespoons | Grams |
|---|---|
| 1 tbsp | 5.3 g |
| 2 tbsp | 10.6 g |
| 3 tbsp | 15.9 g |
| 4 tbsp | 21.2 g |
| 5 tbsp | 26.6 g |
| 6 tbsp | 31.9 g |
| 7 tbsp | 37.2 g |
| 8 tbsp | 42.5 g |
| 9 tbsp | 47.8 g |
| 10 tbsp | 53.1 g |
| 11 tbsp | 58.4 g |
| 12 tbsp | 63.8 g |
| 13 tbsp | 69.1 g |
| 14 tbsp | 74.4 g |
| 15 tbsp | 79.7 g |
| 16 tbsp | 85 g |
Every row is the same calculation: the number of tablespoons times 5.3 g, which is 85 g per cup divided by 16. Four tablespoons is a quarter cup (21 g), eight tablespoons is half a cup (42 g), and sixteen tablespoons is a full cup (85 g). The table is the fastest way to answer the question in the middle of a recipe, and the worked examples below show how to use it when the recipe gives you a different amount.
Teaspoon weights for Barley Flour
| Teaspoons | Grams |
|---|---|
| 1 tsp | 1.8 g |
| 2 tsp | 3.5 g |
| 3 tsp | 5.3 g |
| 4 tsp | 7.1 g |
| 5 tsp | 8.9 g |
| 6 tsp | 10.6 g |
One teaspoon is a third of a tablespoon, so one teaspoon of barley flour weighs about 1.8 g. Teaspoons are the right tool for amounts under a tablespoon, and for amounts under a teaspoon the only reliable option is a scale that reads to a tenth of a gram, because no spoon that small can be levelled consistently by hand.
Cups to grams for Barley Flour
| Cups | Grams |
|---|---|
| 1/4 cup | 21 g |
| 1/3 cup | 28 g |
| 1/2 cup | 42 g |
| 2/3 cup | 57 g |
| 3/4 cup | 64 g |
| 1 cup | 85 g |
| 1 1/2 cups | 128 g |
| 2 cups | 17 g |
| 3 cups | 255 g |
This table is the same 85 g per cup figure read the other way round, and it is here because recipes switch between cups, tablespoons and grams without warning. One cup is 85 g, half a cup is 42 g, and a quarter cup is 21 g, all measured spooned and levelled. Because all three tables on this page are calculated from the same figure, they always agree with each other.
Worked examples
One tablespoon to adjust a dough
A single tablespoon of barley flour weighs 5.3 g, and that is often the difference between a dough that is too stiff and one that handles properly. Add one level tablespoon, mix, and judge the dough before adding a second, because dough tells you what it needs and a second tablespoon added too soon cannot be undone. Weigh the tablespoon if the dough is for a recipe you have not made before.
Three tablespoons in a cake batter
Three tablespoons of barley flour weigh 15.9 g, because 3 times 5.3 g is 15.9 g. In a cake batter that amount is doing real work, so measure three level tablespoons into a small bowl before you start, and tip the whole bowl in at once. That way the batter gets the full amount at the right moment, rather than a spoonful at a time while the batter sits and the leavening starts working.
Sixteen tablespoons, or a full cup
Sixteen tablespoons of barley flour weigh 85 g, which is a full cup. Recipes rarely call for sixteen tablespoons, but knowing the equivalence lets you switch between spoon and cup measures whenever a recipe changes systems halfway through. If you find yourself counting past eight tablespoons, stop counting and weigh the cup amount instead, because the scale is faster and more accurate than a long count.
How the weight was measured
Spooned and levelled means spooning the ingredient into the measure until it is heaped, then sweeping a straight knife across the top to level it off, unless the ingredient is a liquid, in which case it is poured to the line. Never scoop the spoon through the bag or jar, and never tap the spoon down, because both pack the ingredient and add weight.
The source for the 85 g per cup figure is King Arthur Baking, and the confidence in the value is high where the source is a published ingredient chart and medium where it is a USDA food-data value. King Arthur Baking publishes a standard ingredient weight chart that recipe developers use as a reference, and this page follows it exactly rather than averaging across sources, because an average of two different measuring methods is a number that matches nobody's spoon. Use the tables above, which follow the same source, and your conversions will be consistent with the recipes on this site.
Barley Flour in baking: when spoonfuls matter
In baking, barley flour is rarely the main ingredient, which is exactly why its tablespoon weight matters: a small ingredient that is wrong by half throws the balance of the whole recipe off, while a bulk ingredient that is wrong by the same proportion is barely noticed. Breads, pancakes and cookies; often blended with wheat flour. Those uses explain why the recipe gives the amount in tablespoons rather than cups, since a cup would be far too much and a teaspoon far too little. The practical rule for baking is to weigh the tablespoons whenever the recipe is one you care about, because a scale removes the two biggest sources of error, the heaped spoon and the packed spoon, in one step. If you must use spoons, spoon the ingredient into the measure, level it, and do not tap the spoon down, because tapping packs it and adds weight you did not intend.
Common mistakes with barley flour
The baking mistake with barley flour is adding it by eye to a batter that is already mixed, because once it is in the bowl you cannot take it out, and a spoonful too much of a strong ingredient changes the flavour of the whole batch. Measure it before you start mixing, set it aside in a small bowl, and add it when the recipe says to. A second mistake is using the same spoon for wet and dry ingredients without washing it, since a damp spoon makes a dry ingredient clump and weigh more per spoon. A third mistake is scaling a recipe by doubling the tablespoons without checking the total, because sixteen tablespoons is a full cup, and at that point the cup table below is the easier and more accurate measure.
Storing barley flour
Airtight container, cool and dry, up to 6 months. Breads, pancakes and cookies; often blended with wheat flour. Keeping barley flour in good condition protects the conversion as well as the flavour, because a stale, damp or clumped ingredient does not weigh the same per spoon as a fresh one, and the tables above assume the ingredient is in its normal state. If a bag or jar has been open for months, check it before you measure, and replace it if it smells off, feels damp or has changed colour.
Frequently asked questions
Is the tablespoon weight exact or approximate?
Approximate. All density conversions are approximate, because the weight of a spoonful varies with measuring method, moisture, brand and how finely the ingredient is ground. The figure is accurate enough for everyday cooking and for most baking, and when it has to be exact, verify it with a kitchen scale.
Can I use this figure for a different ingredient?
No. Every ingredient has its own density, so one tablespoon of barley flour is 5.3 g while one tablespoon of flour is 7.5 g and one tablespoon of sugar is 12.4 g. Always use the page for the ingredient you are actually measuring, and never borrow a spoon weight from a different ingredient.
What is the difference between a tablespoon and a teaspoon here?
One tablespoon is three teaspoons, so one teaspoon of barley flour weighs 1.8 g and one tablespoon weighs 5.3 g. Confusing the two triples or thirds the amount, which is the most common spoon mistake in any kitchen, so check the spoon in your hand before you measure.
How many grams is 1 tablespoon of barley flour?
One level tablespoon of barley flour weighs 5.3 g, because one cup weighs 85 g and one tablespoon is one sixteenth of a cup, so 85 divided by 16 is 5.3. The figure is approximate, and it assumes the spooned and levelled method, so verify with a kitchen scale when the recipe really matters.
How many grams is 1 teaspoon of barley flour?
One level teaspoon weighs about 1.8 g, because one tablespoon is three teaspoons, so 5.3 divided by 3 is 1.8. Teaspoons are the smallest useful measure for barley flour, and for amounts under a teaspoon a scale is the only reliable option.