100 grams of bread flour is about 13.3 tablespoons. A tablespoon is one sixteenth of a cup, and a cup of bread 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.

Bread flour is the high-protein flour that makes a loaf chewy instead of soft, and the 100 g conversion is the one bread bakers need most: a small loaf that calls for 100 g of bread flour is asking for about 13.3 tablespoons, and a recipe scaled down to a single roll needs a fraction of that. Bread flour and all-purpose flour weigh the same per cup — 120 g — so the tablespoon figures are identical, but the baking is different: bread flour builds stronger gluten, which is why it is the flour for yeast breads, pizza dough and bagels.

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 bread 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. High-protein white flour (12-14% protein) that builds strong gluten networks. Yeasted breads, pizza dough and bagels.

A note on disputed figures. Same disputed range as all-purpose flour; King Arthur lists 120 g per cup spooned and levelled, while scooped cups can reach 130 g or more.

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 bread 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 single pizza dough

A pizza dough for one takes 100 g of bread flour, which is about 13.3 tablespoons spooned and levelled, mixed with water, yeast and salt. The amount matters because bread flour is what gives the crust its chew: too little flour and the dough is too wet to shape, too much and the crust bakes hard and dry. Knead it until it is smooth and elastic, which takes longer with bread flour than with all-purpose.

A small loaf for two

A small loaf for two calls for 200 g of bread flour, which is about 26.7 tablespoons — and this is the point where the spoon table stops being practical and the scale takes over. Counting out 27 spoonfuls invites mistakes, so weigh the flour, and use the tablespoon table only to check that the amount looks right.

A spoonful to dust the work surface

Dusting the work surface for shaping takes about 2 tablespoons (15.0 g) of bread flour, and the spoon measure keeps the dusting light instead of heavy. Too much flour on the surface gets worked into the dough and dries it out, while too little leaves the dough sticking to the bench.

Practical guidance

Spoon bread flour into the measure and level it off, and never scoop from the bag: scooping packs the flour and can add 20 g or more per cup, which is enough to turn a soft dough into a stiff one. Bread flour absorbs more water than all-purpose flour, because the extra protein drinks it up — so a dough made with bread flour needs a little more water than the same dough made with all-purpose, and the recipe's hydration is written for the flour it names.

The disputed range for flour weight applies to bread flour too: King Arthur lists 120 g per cup spooned and levelled, while scooped cups can reach 130 g or more. In bread baking that difference matters more than in cakes, because the flour-to-water ratio decides the crumb. Weigh the flour for bread whenever you can, and use the tablespoon table only for small amounts — a dusting, a single roll, a test batch.

Scaling with spoons is easy once you know the weight of one spoon. To measure 100 g of bread 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 bread 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 bread 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, cool and dry, 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 bread flour?

100 g of bread 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 bread flour?

One level tablespoon of bread 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.

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

Yes, in most recipes — both weigh 120 g per cup, so the tablespoon figures are identical. Bread flour has more protein, so it builds stronger gluten: in a yeast bread that means a chewier crumb, in a cake it can mean a tougher crumb. For cookies and quick breads the swap is barely noticeable.

Why does bread flour make chewier bread?

Because it has more protein — 12 to 14% against about 10 to 12% for all-purpose flour. The protein forms gluten when it meets water and kneading, and more gluten means a stronger, chewier structure. That is why bread flour is the flour for pizza dough, bagels and yeasted breads.

Does bread flour need more water than all-purpose flour?

Yes, a little. The extra protein absorbs more water, so a dough made with bread flour needs slightly more liquid than the same dough made with all-purpose flour. If you swap flours in a bread recipe, add the water a spoonful at a time until the dough feels right.

How should I store bread flour?

Airtight container, cool and dry, 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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