1 teaspoon of self-rising flour weighs 2.35 g. A teaspoon is one forty-eighth of a cup, and a cup of self-rising flour is 113 g spooned and levelled, so the maths is 113 ÷ 48 = 2.35 g. The same cup divided by 16 gives the tablespoon weight of 7.1 g, and there are 3 teaspoons in every tablespoon. This page is built around small amounts, so the teaspoon and tablespoon tables below are the ones to bookmark, and the cups table is there for the times a recipe jumps to a larger quantity.
All-purpose flour with baking powder and salt already mixed in, and it is used for quick breads, scones, pancakes and biscuits.
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 teaspoon is one forty-eighth of a cup, so every figure in this table is the cup weight divided by 48, rounded to two decimal places. All figures are approximate; verify with a kitchen scale when it matters.
| Teaspoons | Grams (approx.) |
|---|---|
| 1 tsp | 2.35 g |
| 2 tsp | 4.71 g |
| 3 tsp | 7.06 g |
| 4 tsp | 9.42 g |
| 5 tsp | 11.77 g |
| 6 tsp | 14.12 g |
| 7 tsp | 16.48 g |
| 8 tsp | 18.83 g |
| 9 tsp | 21.19 g |
| 10 tsp | 23.54 g |
| 11 tsp | 25.90 g |
| 12 tsp | 28.25 g |
The tablespoon figures are included too, because most recipes switch between teaspoons and tablespoons, and 3 teaspoons make 1 tablespoon.
| 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 is one sixteenth of a cup, so every tablespoon figure is the cup weight divided by 16, rounded to one decimal place.
Cups to grams for reference
When a recipe jumps from spoons to cups, use this table instead of counting out 16 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 |
One cup of self-rising flour weighs 113 g, so a quarter cup is 28.2 g and half a cup is 56.5 g. Those two figures cover most everyday scaling, and the full table above covers the rest.
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, and it is used for 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
Coating chicken for frying
Dredging chicken pieces for frying takes about 1 teaspoon (2.35 g) of self-rising flour per piece, and shaking off the excess keeps the coating thin enough to crisp rather than turning doughy in the oil. A level spoon per piece keeps the coating even across the whole batch.
A small batch of shortbread
A half batch of shortbread that calls for a spoonful of self-rising flour to bring the dough together needs 2 teaspoons (4.71 g), and weighing that spoonful matters more than it looks because shortbread has so few ingredients that a heavy hand with the flour makes it dry and crumbly.
Thickening a gravy
A gravy made from roast drippings needs 3 teaspoons (7.06 g) of self-rising flour stirred into the fat before the stock is poured in, and whisking constantly while the stock goes in stops lumps forming. If the gravy still looks thin after simmering, a second level spoon is safer than a heaped one.
Practical guidance
Spoon the self-rising flour into the measure and level it off with a straight edge, and never scoop straight from the bag, since scooping packs the self-rising flour down and adds weight that the recipe did not ask for. Do not sift before measuring unless the recipe says sifted, because sifting adds air and changes the weight per spoon. If you bake often, the single best upgrade is a kitchen scale, since weighing self-rising flour removes the biggest source of variation in home baking entirely. Until then, spoon and level every time, and use the same spoon for the whole recipe so any small error stays consistent.
Scaling with spoons is easy once you know the weight of one spoon. To measure 100 g of self-rising flour, count out about 42.5 teaspoons, and for 50 g, about 21.2 teaspoons. Halving a recipe that calls for 4 teaspoons means using 2 teaspoons, or 4.71 g, and doubling it means 8 teaspoons, or 18.83 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 teaspoons 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 grams is 1 teaspoon of self-rising flour?
One level teaspoon of self-rising flour weighs approximately 2.35 g. That figure comes from dividing the cup weight of 113 g by 48, 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 many teaspoons of self-rising flour make 100 g?
About 42.5 teaspoons of self-rising flour weigh 100 g, and about 21.2 teaspoons weigh 50 g. Count out the spoons level, and switch to a scale for large amounts, since counting dozens of spoonfuls invites mistakes.
Does a heaped teaspoon of self-rising flour weigh more?
Yes, a heaped teaspoon weighs noticeably more than a level one, and the difference is biggest for light, fluffy ingredients. Always level the spoon with the back of a knife unless the recipe specifically says heaped, because recipes that give spoon measures assume a level spoon.
How many teaspoons of self-rising flour are in a tablespoon?
There are 3 teaspoons in 1 tablespoon, so 1 tablespoon of self-rising flour weighs approximately 7.1 g, which is three times the teaspoon weight of 2.35 g. Use the tablespoon table on this page when a recipe switches between the two units.
Can I use a kitchen scale instead of spoons for self-rising flour?
Yes, and for anything where precision matters a scale is the better tool. Put the bowl on the scale, press tare, and add self-rising flour until the display shows the grams you need, which removes the variation that comes from how firmly an ingredient packs into a spoon.
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.