100 grams of chickpea flour is about 18.8 tablespoons. A tablespoon is one sixteenth of a cup, and a cup of chickpea flour is 85 g spooned and levelled, so the maths is 1600 ÷ 85 = 18.8 tbsp — or, the other way round, one tablespoon weighs 5.3 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.
Chickpea flour is the high-protein, naturally gluten-free flour for socca, fritters, flatbreads and gluten-free baking. A hundred grams is about 18.8 tablespoons, which is more spoons than any wheat flour needs, because chickpea flour is light per cup at only 85 g. It swaps 1:1 with all-purpose flour for up to half the flour — a whole bake made with chickpea flour is dense and beany, so it is a partial swap, not a replacement. The practical point that matters most is the flavour: chickpea flour tastes strongly of chickpeas until it is cooked, so a batter that smells beany is normal, and the flavour mellows in the oven.
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 | 1.9 tbsp |
| 20 g | 3.8 tbsp |
| 25 g | 4.7 tbsp |
| 30 g | 5.6 tbsp |
| 40 g | 7.5 tbsp |
| 50 g | 9.4 tbsp |
| 60 g | 11.3 tbsp |
| 75 g | 14.1 tbsp |
| 80 g | 15.1 tbsp |
| 100 g | 18.8 tbsp |
| 120 g | 22.6 tbsp |
| 125 g | 23.5 tbsp |
| 150 g | 28.2 tbsp |
| 200 g | 37.6 tbsp |
| 250 g | 47.1 tbsp |
| 300 g | 56.5 tbsp |
| 500 g | 94.1 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 | 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 | 85.0 g |
One tablespoon of chickpea flour weighs 5.3 g, and one cup weighs 85 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 | 21.2 g |
| 1/3 cup | 28.3 g |
| 1/2 cup | 42.5 g |
| 2/3 cup | 56.7 g |
| 3/4 cup | 63.8 g |
| 1 cup | 85.0 g |
How the measurement works
The figure on this page comes from King Arthur Baking, measured spooned and levelled. Flour ground from dried chickpeas; high in protein and naturally gluten-free. Socca, fritters, flatbreads and gluten-free baking.
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 chickpea 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 socca for two
A socca for two takes 100 g of chickpea flour, which is about 18.8 tablespoons spooned and levelled, whisked with water, olive oil and salt, then rested for thirty minutes. The amount matters because socca is almost all chickpea flour — too much and it is thick and doughy, too little and it will not set. Rest the batter, or the socca will taste raw and beany.
Chickpea flour fritters
A fritter batter for four takes 8 tablespoons (42.5 g) of chickpea flour mixed with water and spices, and the flour is what binds the fritters — there is no egg and no gluten, just chickpea flour and water. Let the batter rest for ten minutes, or the fritters will fall apart in the pan.
A spoonful in a gluten-free blend
A gluten-free flour blend for a small batch takes 4 tablespoons (21.2 g) of chickpea flour mixed with rice flour and tapioca starch, and the chickpea flour adds protein and a golden colour. Use only part chickpea flour — a blend made with all chickpea flour tastes beany and bakes dense.
Practical guidance
Spoon chickpea flour lightly into the measure and level it, and never press it down: chickpea flour is fine and airy, and packing it can add a third to the weight. Chickpea flour tastes strongly of raw chickpeas until it is cooked, so a batter that smells beany is normal — the flavour mellows in the oven, and a socca that has rested for thirty minutes tastes far less beany than one cooked straight away. If your bake still tastes of chickpeas, cook it longer, or use less chickpea flour in the blend.
Chickpea flour is naturally gluten-free and high in protein, which is why it shows up in gluten-free baking — but it is dense and beany, so it works best as part of a blend rather than alone. It swaps 1:1 with all-purpose flour for up to half the flour in a recipe. Store it sealed and dry for up to six months; it absorbs moisture from the air and goes stale faster than wheat flour.
Scaling with spoons is easy once you know the weight of one spoon. To measure 100 g of chickpea flour, count out about 18.8 tablespoons, and for 50 g, about 9.4 tablespoons. Halving a recipe that calls for 4 tablespoons means using 2 tablespoons, or 10.6 g, and doubling it means 8 tablespoons, or 42.5 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 chickpea 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 chickpea 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 6 months.
- 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 chickpea flour?
100 g of chickpea flour is about 18.8 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 chickpea flour?
One level tablespoon of chickpea flour weighs approximately 5.3 g. That figure comes from dividing the cup weight of 85 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 chickpea flour gluten-free?
Yes, chickpea flour is naturally gluten-free — it is made from ground dried chickpeas. Check the label if you are baking for someone with coeliac disease, to be sure it was milled in a gluten-free facility.
Why does my chickpea flour bake taste beany?
Because chickpea flour tastes strongly of raw chickpeas until it is cooked. Rest the batter for thirty minutes before cooking, and cook it thoroughly — the flavour mellows in the oven. If it still tastes beany, use less chickpea flour in the blend.
Can I swap chickpea flour for all-purpose flour?
For up to half the flour, 1:1 — a whole bake made with chickpea flour is dense and beany. Use it as part of a blend with rice flour and tapioca starch, where it adds protein and a golden colour without overwhelming the flavour.
How should I store chickpea flour?
Airtight container, cool and dry, up to 6 months. 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.