100 grams of self-rising flour is about 14.2 tablespoons. A tablespoon is one sixteenth of a cup, and a cup of self-rising flour is 113 g spooned and levelled, so the maths is 1600 ÷ 113 = 14.2 tbsp — or, the other way round, one tablespoon weighs 7.1 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.
Self-rising flour is the shortcut flour: all-purpose flour with baking powder and salt already mixed in, for quick breads, scones, pancakes and biscuits where you want the leavening built in. A hundred grams is about 14.2 tablespoons, because it weighs 113 g per cup — the same as whole wheat flour. The practical point that matters most is the swap rule in the data file: self-rising flour swaps 1:1 with all-purpose flour, but you must leave out 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt per cup from the recipe, or the bake will taste of baking powder and rise too fast.
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 | 1.4 tbsp |
| 20 g | 2.8 tbsp |
| 25 g | 3.5 tbsp |
| 30 g | 4.2 tbsp |
| 40 g | 5.7 tbsp |
| 50 g | 7.1 tbsp |
| 60 g | 8.5 tbsp |
| 75 g | 10.6 tbsp |
| 80 g | 11.3 tbsp |
| 100 g | 14.2 tbsp |
| 120 g | 17.0 tbsp |
| 125 g | 17.7 tbsp |
| 150 g | 21.2 tbsp |
| 200 g | 28.3 tbsp |
| 250 g | 35.4 tbsp |
| 300 g | 42.5 tbsp |
| 500 g | 70.8 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 | 7.1 g |
| 2 tbsp | 14.1 g |
| 3 tbsp | 21.2 g |
| 4 tbsp | 28.2 g |
| 5 tbsp | 35.3 g |
| 6 tbsp | 42.4 g |
| 7 tbsp | 49.4 g |
| 8 tbsp | 56.5 g |
| 9 tbsp | 63.6 g |
| 10 tbsp | 70.6 g |
| 11 tbsp | 77.7 g |
| 12 tbsp | 84.8 g |
| 13 tbsp | 91.8 g |
| 14 tbsp | 98.9 g |
| 15 tbsp | 105.9 g |
| 16 tbsp | 113.0 g |
One tablespoon of self-rising flour weighs 7.1 g, and one cup weighs 113 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 | 28.2 g |
| 1/3 cup | 37.7 g |
| 1/2 cup | 56.5 g |
| 2/3 cup | 75.3 g |
| 3/4 cup | 84.8 g |
| 1 cup | 113.0 g |
How the measurement works
The figure on this page comes from King Arthur Baking, measured spooned and levelled. All-purpose flour with baking powder and salt already mixed in. Quick breads, scones, pancakes and biscuits.
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 self-rising 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 batch of scones
A batch of six scones takes 100 g of self-rising flour, which is about 14.2 tablespoons spooned and levelled, and there is no baking powder to add — it is already in the flour. The amount matters because the leavening is dosed for the flour: too much flour and the scones taste of baking powder, too little and they will not rise.
A pancake batter for two
A pancake batter for two takes 8 tablespoons (56.5 g) of self-rising flour mixed with an egg and milk, and the built-in baking powder is what makes the pancakes puff. Do not add extra baking powder on top, or the pancakes will rise fast and then collapse, and taste metallic.
A quick bread for one
A quick bread for one takes 200 g of self-rising flour, which is about 28.3 tablespoons — and this is the amount where the spoon table stops being practical and the scale takes over. Counting out 28 spoonfuls invites mistakes, so weigh the flour and use the tablespoon table only to check that the amount looks right.
Practical guidance
Spoon self-rising flour into the measure and level it off, and never scoop: it packs like all-purpose flour, and a scooped spoon can hold much more than a level one. Self-rising flour has a shelf life, which is the mistake most people make with it: the baking powder in it goes flat after about six months, and a scone made with old self-rising flour will not rise. Buy it in small bags, keep it sealed, and use it within six months — if your scones are flat, the flour is the first suspect.
To make your own self-rising flour, mix 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt — and to go the other way, use self-rising flour 1:1 for all-purpose flour but leave out 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt per cup from the recipe. Never use self-rising flour in a yeasted bread: the baking powder interferes with the yeast, and the salt is already dosed for a quick bread, not a loaf.
Scaling with spoons is easy once you know the weight of one spoon. To measure 100 g of self-rising flour, count out about 14.2 tablespoons, and for 50 g, about 7.1 tablespoons. Halving a recipe that calls for 4 tablespoons means using 2 tablespoons, or 14.1 g, and doubling it means 8 tablespoons, or 56.5 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 self-rising 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 self-rising 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; use within 6 months so the raising agents stay active.
- 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 self-rising flour?
100 g of self-rising flour is about 14.2 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 self-rising flour?
One level tablespoon of self-rising flour weighs approximately 7.1 g. That figure comes from dividing the cup weight of 113 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.
How do I make self-rising flour at home?
Mix 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. That is the whole recipe. Use it straight away, or store it sealed — but remember that the baking powder goes flat after about six months, so do not make a large batch.
Can I use self-rising flour instead of all-purpose flour?
Yes, 1:1 — but leave out 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt per cup from the recipe, or the bake will taste of baking powder and rise too fast. Never use self-rising flour in a yeasted bread, because the baking powder interferes with the yeast.
How long does self-rising flour keep?
About six months in an airtight container in a cool, dry place. The baking powder in it goes flat, and a scone made with old self-rising flour will not rise. If your scones are flat, the flour is the first suspect — buy a fresh bag and try again.
How should I store self-rising flour?
Airtight container, cool and dry; use within 6 months so the raising agents stay active. 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.