100 grams of coconut flour is about 12.5 tablespoons. A tablespoon is one sixteenth of a cup, and a cup of coconut flour is 128 g spooned and levelled, so the maths is 1600 ÷ 128 = 12.5 tbsp — or, the other way round, one tablespoon weighs 8.0 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.

Coconut flour is the most absorbent flour in the kitchen, and the one where the 100 g conversion most often surprises people: 100 g is only about 12.5 tablespoons, because coconut flour is heavy per cup at 128 g — but a recipe never uses 100 g of it, because a little goes a very long way. Coconut flour absorbs several times its weight in liquid, so a cake that calls for a cup of wheat flour needs only a quarter of a cup of coconut flour, and the tablespoon table on this page is mostly for the small amounts a coconut-flour recipe actually uses.

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 1.2 tbsp
20 g 2.5 tbsp
25 g 3.1 tbsp
30 g 3.8 tbsp
40 g 5.0 tbsp
50 g 6.2 tbsp
60 g 7.5 tbsp
75 g 9.4 tbsp
80 g 10.0 tbsp
100 g 12.5 tbsp
120 g 15.0 tbsp
125 g 15.6 tbsp
150 g 18.8 tbsp
200 g 25.0 tbsp
250 g 31.2 tbsp
300 g 37.5 tbsp
500 g 62.5 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 8.0 g
2 tbsp 16.0 g
3 tbsp 24.0 g
4 tbsp 32.0 g
5 tbsp 40.0 g
6 tbsp 48.0 g
7 tbsp 56.0 g
8 tbsp 64.0 g
9 tbsp 72.0 g
10 tbsp 80.0 g
11 tbsp 88.0 g
12 tbsp 96.0 g
13 tbsp 104.0 g
14 tbsp 112.0 g
15 tbsp 120.0 g
16 tbsp 128.0 g

One tablespoon of coconut flour weighs 8.0 g, and one cup weighs 128 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 32.0 g
1/3 cup 42.7 g
1/2 cup 64.0 g
2/3 cup 85.3 g
3/4 cup 96.0 g
1 cup 128.0 g

How the measurement works

The figure on this page comes from King Arthur Baking, measured spooned and levelled. Very absorbent flour made from dried coconut flesh; a little goes a long way. Gluten-free and keto baking, in small amounts.

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 coconut 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 coconut flour mug cake

A mug cake for one takes 4 tablespoons (32.0 g) of coconut flour mixed with an egg and milk, and the flour needs extra liquid — coconut flour absorbs several times its weight, so a batter that looks too wet at first is usually right. Let it rest for five minutes before cooking, or the cake will be dry in the middle.

A spoonful in a gluten-free blend

A gluten-free flour blend for a small batch takes 2 tablespoons (16.0 g) of coconut flour mixed with rice flour and tapioca starch, and the coconut flour adds structure and a faint sweetness. Use only a small amount — too much coconut flour makes a bake dense and dry, because it drinks up all the liquid.

Coconut flour pancakes

A pancake batter for two takes 6 tablespoons (48.0 g) of coconut flour with three eggs and milk, and the eggs are doing the structural work that gluten would do in a wheat pancake. Cook the pancakes low and slow, because coconut flour browns fast and burns before the middle sets.

Practical guidance

Spoon coconut flour lightly into the measure and level it, and never press it down: coconut flour is fine and thirsty, and packing it can add a third to the weight. Coconut flour absorbs several times its weight in liquid, which is the mistake most people make with it: a recipe written for wheat flour will come out dry and crumbly if you swap in coconut flour one-for-one. Use a quarter as much coconut flour as wheat flour, add one extra egg per quarter cup of coconut flour, and add more liquid than the recipe says — then let the batter rest so the flour can hydrate.

Coconut flour is naturally gluten-free and very high in fibre, which is why it shows up in keto and gluten-free baking. But it is not a flour you can learn by feel in a single bake — the absorption is so strong that small errors matter more than with any other flour. Weigh it, rest the batter, and expect the first attempt to need adjusting. Store it sealed and dry for up to a year; it absorbs moisture from the air fast.

Scaling with spoons is easy once you know the weight of one spoon. To measure 100 g of coconut flour, count out about 12.5 tablespoons, and for 50 g, about 6.2 tablespoons. Halving a recipe that calls for 4 tablespoons means using 2 tablespoons, or 16.0 g, and doubling it means 8 tablespoons, or 64.0 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 coconut 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 coconut 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 coconut flour?

100 g of coconut flour is about 12.5 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 coconut flour?

One level tablespoon of coconut flour weighs approximately 8.0 g. That figure comes from dividing the cup weight of 128 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 does coconut flour need so much liquid?

Because it is extremely absorbent — it drinks up several times its weight in liquid. A recipe written for wheat flour will come out dry and crumbly if you swap in coconut flour one-for-one. Use a quarter as much coconut flour as wheat flour, add one extra egg per quarter cup of coconut flour, and add more liquid.

Can I swap coconut flour for all-purpose flour?

Not one-for-one. Coconut flour is far more absorbent and has no gluten, so a straight swap makes a dry, dense bake. Use a quarter as much coconut flour as the wheat flour the recipe calls for, add one extra egg per quarter cup of coconut flour, and increase the liquid.

Is coconut flour gluten-free?

Yes, coconut flour is naturally gluten-free. It is made from dried coconut flesh, and it is very high in fibre, which is why it shows up in gluten-free and keto baking. Check the label if you are baking for someone with coeliac disease, to be sure it was milled in a gluten-free facility.

How should I store coconut 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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