100 grams of gluten-free flour blend is about 13.3 tablespoons. A tablespoon is one sixteenth of a cup, and a cup of gluten-free flour blend 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.

A gluten-free flour blend is the ready-mixed answer to the hardest question in gluten-free baking: what do I use instead of wheat flour? A hundred grams is about 13.3 tablespoons, the same as all-purpose flour, because the blend is formulated to match it cup-for-cup at 120 g. That is the whole point of a blend: it is a mix of rice flour, potato starch and tapioca starch with xanthan gum, designed so that a recipe written for wheat flour works without rewriting. The practical notes below are about the one thing a blend cannot do on its own — and the one ingredient you must not forget.

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 gluten-free flour blend 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. A ready-mixed blend of rice, potato and tapioca starches with xanthan gum. Cup-for-cup replacement for wheat flour in most recipes.

A note on disputed figures. King Arthur Measure for Measure blend is formulated to match all-purpose flour cup-for-cup at 120 g.

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 gluten-free flour blend 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 gluten-free cake for four

A cake for four takes 100 g of gluten-free flour blend, which is about 13.3 tablespoons spooned and levelled, and the blend is used exactly as the recipe's wheat flour would be. The amount matters because the blend is dosed to match wheat flour cup-for-cup: too much and the cake is dense, too little and it will not set. Check the label — the blend must contain xanthan gum, or the cake will crumble.

Gluten-free pancakes for two

A pancake batter for two takes 8 tablespoons (60.0 g) of gluten-free flour blend mixed with an egg and milk, and the batter needs to rest for ten minutes before cooking, so the starches hydrate. The amount matters because a gluten-free batter thickens as it rests — a batter that looks too thin at first is usually right once the flour has had time to absorb the liquid.

A spoonful to dust a cake tin

A greased cake tin needs about 2 tablespoons (15.0 g) of gluten-free flour blend dusted over the surface so the cake releases cleanly, and the blend is the right flour for the job when the cake itself is gluten-free. Tap the tin upside down to remove the excess — too much leaves a pale coating on the outside of the cake.

Practical guidance

Spoon the blend lightly into the measure and level it, and never press it down: a blend is mostly starch, and packing it can add a third to the weight. The blend swaps 1:1 with all-purpose flour, but only if it contains xanthan gum — the gum is what replaces gluten, binding the crumb together. A blend without xanthan gum will make a cake that crumbles when you slice it. If your blend has no gum, add a little xanthan gum, following the amount on the gum packet — because the gum is powerful and a little too much makes a gummy, rubbery crumb.

Not all blends are the same: some are formulated for cakes, some for breads, and a cake blend will not make a good loaf. Check the packet — a blend that says cup-for-cup or measure for measure is designed to match wheat flour at 120 g per cup, which is the figure on this page. Store the blend sealed and dry for up to a year; it absorbs moisture from the air, and damp blend weighs more per spoon and clumps in a batter.

Scaling with spoons is easy once you know the weight of one spoon. To measure 100 g of gluten-free flour blend, 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 gluten-free flour blend 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 gluten-free flour blend 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 gluten-free flour blend?

100 g of gluten-free flour blend 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 gluten-free flour blend?

One level tablespoon of gluten-free flour blend 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.

What is in a gluten-free flour blend?

A ready-mixed blend of rice flour, potato starch and tapioca starch with xanthan gum. The blend on this page is formulated to match all-purpose flour cup-for-cup at 120 g, so a recipe written for wheat flour works without rewriting — as long as the blend contains xanthan gum.

Do I need to add xanthan gum to a gluten-free blend?

Only if the blend does not already contain it. Xanthan gum replaces gluten and binds the crumb together — without it, a gluten-free cake crumbles when you slice it. If your blend has no gum, add a little xanthan gum, following the amount on the gum packet: too much makes a gummy, rubbery crumb.

Can I use a gluten-free blend in any recipe?

In most cakes, muffins and cookies, yes — 1:1 with all-purpose flour, as long as the blend contains xanthan gum. Yeasted breads are harder, because a blend cannot build the gluten network a loaf needs, so a gluten-free loaf needs a recipe written for it.

How should I store gluten-free flour blend?

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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