100 grams of buckwheat flour is about 13.3 tablespoons. A tablespoon is one sixteenth of a cup, and a cup of buckwheat 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.
Buckwheat flour is the earthy, gluten-free flour for pancakes, blinis, soba noodles and hearty breads. A hundred grams is about 13.3 tablespoons, the same as all-purpose flour, because it weighs 120 g per cup — but the flavour is nothing like wheat: buckwheat is strong, earthy and a little bitter, which is why it swaps 1:1 with all-purpose flour for up to half the flour only. A whole bake made with buckwheat flour tastes of buckwheat above all else, and the practical notes below are about keeping that flavour in balance.
All figures on this page are approximate, and they come from USDA, 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 buckwheat 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 USDA, measured spooned and levelled. Earthy, gluten-free flour ground from buckwheat groats. Pancakes, blinis, soba noodles and hearty breads.
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 buckwheat flour measured two different ways can give two different weights, and the USDA value assumes the spooned and levelled method every time.
Worked examples
Buckwheat pancakes for two
A pancake batter for two takes 100 g of buckwheat flour, which is about 13.3 tablespoons spooned and levelled, and the batter needs to rest for ten minutes before cooking. The amount matters because buckwheat flour is strongly flavoured: too much and the pancakes taste earthy and bitter, too little and they are just ordinary pancakes with a grey tint.
A blini batter for a party
A blini batter for a party takes 8 tablespoons (60.0 g) of buckwheat flour mixed with yeast, milk and an egg, and the batter needs an hour to rise. The spoon measure keeps the batter balanced — buckwheat blinis are meant to be earthy, but they still need to rise, and too much flour makes a batter too thick to spread thin.
A spoonful in a bread dough
A bread dough takes 4 tablespoons (30.0 g) of buckwheat flour swapped in for part of the white flour, and the buckwheat adds an earthy depth that suits a dark, hearty loaf. Swap only up to half the flour — a loaf made with all buckwheat flour is dense, grey and strongly flavoured.
Practical guidance
Spoon buckwheat flour into the measure and level it off, and never scoop: buckwheat flour is fine and packs readily, and a scooped spoon can hold much more than a level one. Buckwheat flour swaps 1:1 with all-purpose flour for up to half the flour — the flavour is strong, so a whole bake made with buckwheat flour tastes of buckwheat above all else. It is naturally gluten-free, but it is often milled in wheat facilities, so buy certified gluten-free buckwheat flour if you are baking for someone with coeliac disease.
Buckwheat is not wheat at all — it is a seed, related to rhubarb, which is why it has no gluten and why its flavour is so distinctive. Store buckwheat flour in an airtight container in the fridge, because its high oil content shortens its shelf life — it goes stale faster than wheat flour, and stale buckwheat flour tastes bitter and cardboard-like.
Scaling with spoons is easy once you know the weight of one spoon. To measure 100 g of buckwheat 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 buckwheat 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 buckwheat 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 the fridge; high oil content shortens shelf life.
- 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 buckwheat flour?
100 g of buckwheat 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 buckwheat flour?
One level tablespoon of buckwheat 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.
Is buckwheat flour gluten-free?
Yes, buckwheat is naturally gluten-free — it is a seed, not a wheat. But it is often milled in wheat facilities, so buy certified gluten-free buckwheat flour if you are baking for someone with coeliac disease.
Why is buckwheat flour so strongly flavoured?
Because buckwheat is a seed with an earthy, slightly bitter flavour of its own. That is why it swaps 1:1 with all-purpose flour for up to half the flour only — a whole bake made with buckwheat flour tastes of buckwheat above all else.
What is buckwheat flour best for?
Pancakes, blinis, soba noodles and hearty breads — anything where an earthy flavour suits. It is the wrong flour for a delicate cake, because its strong flavour overwhelms the bake.
How should I store buckwheat flour?
Airtight container in the fridge; high oil content shortens shelf life. 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.