1 Tablespoon Rye Flour in Grams
1 tablespoon of rye flour weighs 6.6 g (spooned and levelled, King Arthur Baking). The working is simple: one cup of rye flour weighs 106 g, and one tablespoon is one sixteenth of a cup, so 106 divided by 16 is 6.6. Medium rye flour with a distinctive earthy, slightly sour flavour. All the figures on this page are approximate conversions based on the King Arthur Baking value, so when a recipe really matters, verify with a kitchen scale.
Small amounts are where baking is won or lost, because a tablespoon too much of rye flour changes a recipe far more than a cup too much of a bulk ingredient, and this page gives you the gram weight of every tablespoon so you can measure the small amounts properly.
Rye Flour tablespoons to grams table
| Tablespoons | Grams |
|---|---|
| 1 tbsp | 6.6 g |
| 2 tbsp | 13.2 g |
| 3 tbsp | 19.9 g |
| 4 tbsp | 26.5 g |
| 5 tbsp | 33.1 g |
| 6 tbsp | 39.8 g |
| 7 tbsp | 46.4 g |
| 8 tbsp | 53 g |
| 9 tbsp | 59.6 g |
| 10 tbsp | 66.2 g |
| 11 tbsp | 72.9 g |
| 12 tbsp | 79.5 g |
| 13 tbsp | 86.1 g |
| 14 tbsp | 92.8 g |
| 15 tbsp | 99.4 g |
| 16 tbsp | 106 g |
Every row is the same calculation: the number of tablespoons times 6.6 g, which is 106 g per cup divided by 16. Four tablespoons is a quarter cup (26 g), eight tablespoons is half a cup (53 g), and sixteen tablespoons is a full cup (106 g). The table is the fastest way to answer the question in the middle of a recipe, and the worked examples below show how to use it when the recipe gives you a different amount.
Teaspoon weights for Rye Flour
| Teaspoons | Grams |
|---|---|
| 1 tsp | 2.2 g |
| 2 tsp | 4.4 g |
| 3 tsp | 6.6 g |
| 4 tsp | 8.8 g |
| 5 tsp | 11 g |
| 6 tsp | 13.2 g |
One teaspoon is a third of a tablespoon, so one teaspoon of rye flour weighs about 2.2 g. Teaspoons are the right tool for amounts under a tablespoon, and for amounts under a teaspoon the only reliable option is a scale that reads to a tenth of a gram, because no spoon that small can be levelled consistently by hand.
Cups to grams for Rye Flour
| Cups | Grams |
|---|---|
| 1/4 cup | 26 g |
| 1/3 cup | 35 g |
| 1/2 cup | 53 g |
| 2/3 cup | 71 g |
| 3/4 cup | 8 g |
| 1 cup | 106 g |
| 1 1/2 cups | 159 g |
| 2 cups | 212 g |
| 3 cups | 318 g |
This table is the same 106 g per cup figure read the other way round, and it is here because recipes switch between cups, tablespoons and grams without warning. One cup is 106 g, half a cup is 53 g, and a quarter cup is 26 g, all measured spooned and levelled. Because all three tables on this page are calculated from the same figure, they always agree with each other.
Worked examples
Two tablespoons for a small batch
Two tablespoons of rye flour weigh 13.2 g, because 2 times 6.6 g is 13.2 g. That is the amount a small batch of biscuits or a single serving of a sauce usually needs, and it is small enough that a cup measure would be useless. Measure two level tablespoons, or weigh 13.2 g on the scale, and the result is the same either way.
Four tablespoons, or a quarter cup
Four tablespoons is a quarter of a cup, so four tablespoons of rye flour weigh 26 g, which is a quarter of 106 g. This is the bridge between spoon measures and cup measures, and it is the one to memorise, because recipes switch between the two without warning. If a recipe says a quarter cup and you only have spoons, count four level tablespoons and you have the same amount.
Eight tablespoons, or half a cup
Eight tablespoons is half a cup, so eight tablespoons of rye flour weigh 53 g. That is the amount a medium batch of dough or a family-sized sauce often needs, and it is the point at which weighing becomes easier than counting spoons. Weigh 53 g if you have a scale, or count eight level tablespoons if you do not, and either way the recipe gets the same amount.
How the weight was measured
Spooned and levelled means spooning the ingredient into the measure until it is heaped, then sweeping a straight knife across the top to level it off, unless the ingredient is a liquid, in which case it is poured to the line. Never scoop the spoon through the bag or jar, and never tap the spoon down, because both pack the ingredient and add weight.
The source for the 106 g per cup figure is King Arthur Baking, and the confidence in the value is high where the source is a published ingredient chart and medium where it is a USDA food-data value. King Arthur Baking publishes a standard ingredient weight chart that recipe developers use as a reference, and this page follows it exactly rather than averaging across sources, because an average of two different measuring methods is a number that matches nobody's spoon. Use the tables above, which follow the same source, and your conversions will be consistent with the recipes on this site.
Measuring tablespoons of Rye Flour properly
A tablespoon is a level measure, not a heaped one, and that distinction matters more for rye flour than for almost any other ingredient, because a heaped tablespoon can hold half as much again as a level one. Fill the spoon, then sweep a straight knife across the top, and do it the same way every time. For a dry ingredient, spoon it into the tablespoon rather than scooping with the spoon, because scooping packs it. For a poured ingredient, fill to the brim without letting it spill over the edge. When a recipe calls for several tablespoons, measure each one separately instead of guessing a pile, because the error on a guessed pile grows with every spoon. If you bake often, a small digital scale that reads to a tenth of a gram is the best money you will spend, since it turns every tablespoon on this page into a weight you can read directly.
Common mistakes with rye flour
The most common mistake is the heaped tablespoon, which is not a tablespoon at all but a tablespoon and a half, and with rye flour at 6.6 g per tablespoon that mistake adds several grams per spoon. A second mistake is using a cutlery tablespoon from the drawer instead of a measuring tablespoon, because cutlery spoons vary by several millilitres and there is no standard for them. A third mistake is confusing tablespoons and teaspoons, since one tablespoon is three teaspoons, and swapping them triples or thirds the amount. Label your measuring spoons if they are worn, and keep the tablespoon and the teaspoon in different places in the drawer so you reach for the right one.
Storing rye flour
Airtight container, cool and dry; refrigerate for longer keeping. Rye breads, crackers and gingerbread. Keeping rye flour in good condition protects the conversion as well as the flavour, because a stale, damp or clumped ingredient does not weigh the same per spoon as a fresh one, and the tables above assume the ingredient is in its normal state. If a bag or jar has been open for months, check it before you measure, and replace it if it smells off, feels damp or has changed colour.
Frequently asked questions
How many grams is 1 tablespoon of rye flour?
One level tablespoon of rye flour weighs 6.6 g, because one cup weighs 106 g and one tablespoon is one sixteenth of a cup, so 106 divided by 16 is 6.6. The figure is approximate, and it assumes the spooned and levelled method, so verify with a kitchen scale when the recipe really matters.
How many grams is 1 teaspoon of rye flour?
One level teaspoon weighs about 2.2 g, because one tablespoon is three teaspoons, so 6.6 divided by 3 is 2.2. Teaspoons are the smallest useful measure for rye flour, and for amounts under a teaspoon a scale is the only reliable option.
How many tablespoons are in a cup of rye flour?
Sixteen tablespoons make one cup, so a cup of rye flour is 16 tablespoons and weighs 106 g. Four tablespoons is a quarter cup (26 g), eight tablespoons is half a cup (53 g), and twelve tablespoons is three quarters of a cup (79.5 g).
How do I measure a tablespoon of rye flour without a scale?
Use a real measuring tablespoon, fill it spooned and levelled style, and level it with a straight knife. Do not use a cutlery tablespoon, because cutlery spoons are not standard measures, and do not heap the spoon, because a heaped tablespoon can hold half as much again as a level one.
How many tablespoons is 100 g of rye flour?
100 g divided by 6.6 g per tablespoon is about 15.1 tablespoons, which is roughly 0.94 cups. That is more than six tablespoons, so for 100 g it is easier to use the cup measure, which is 1 cups, than to count out the tablespoons one by one.