100 grams of spelt flour is about 16.2 tablespoons. A tablespoon is one sixteenth of a cup, and a cup of spelt flour is 99 g spooned and levelled, so the maths is 1600 ÷ 99 = 16.2 tbsp — or, the other way round, one tablespoon weighs 6.2 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.
Spelt is the ancient wheat with a mild, nutty flavour and a fragile gluten, for breads, muffins and cookies where a nutty note suits. A hundred grams is about 16.2 tablespoons, because spelt flour is light per cup at 99 g. It swaps 1:1 with all-purpose flour, with a little less liquid — spelt absorbs water differently, and its gluten is more delicate, so a dough made with spelt needs a gentler hand. Overknead a spelt dough and the gluten breaks down, which is the failure mode the practical notes below are about.
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 | 1.6 tbsp |
| 20 g | 3.2 tbsp |
| 25 g | 4.0 tbsp |
| 30 g | 4.8 tbsp |
| 40 g | 6.5 tbsp |
| 50 g | 8.1 tbsp |
| 60 g | 9.7 tbsp |
| 75 g | 12.1 tbsp |
| 80 g | 12.9 tbsp |
| 100 g | 16.2 tbsp |
| 120 g | 19.4 tbsp |
| 125 g | 20.2 tbsp |
| 150 g | 24.2 tbsp |
| 200 g | 32.3 tbsp |
| 250 g | 40.4 tbsp |
| 300 g | 48.5 tbsp |
| 500 g | 80.8 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 | 6.2 g |
| 2 tbsp | 12.4 g |
| 3 tbsp | 18.6 g |
| 4 tbsp | 24.8 g |
| 5 tbsp | 30.9 g |
| 6 tbsp | 37.1 g |
| 7 tbsp | 43.3 g |
| 8 tbsp | 49.5 g |
| 9 tbsp | 55.7 g |
| 10 tbsp | 61.9 g |
| 11 tbsp | 68.1 g |
| 12 tbsp | 74.2 g |
| 13 tbsp | 80.4 g |
| 14 tbsp | 86.6 g |
| 15 tbsp | 92.8 g |
| 16 tbsp | 99.0 g |
One tablespoon of spelt flour weighs 6.2 g, and one cup weighs 99 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 | 24.8 g |
| 1/3 cup | 33.0 g |
| 1/2 cup | 49.5 g |
| 2/3 cup | 66.0 g |
| 3/4 cup | 74.2 g |
| 1 cup | 99.0 g |
How the measurement works
The figure on this page comes from King Arthur Baking, measured spooned and levelled. An ancient wheat with a mild, nutty flavour and fragile gluten. Breads, muffins and cookies where a nutty flavour suits.
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 spelt 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 spelt loaf for two
A small spelt loaf calls for 100 g of spelt flour, which is about 16.2 tablespoons spooned and levelled, and the dough needs a little less water than a wheat loaf would. The amount matters because spelt gluten is fragile: knead it briefly and gently, or the dough will break down and the loaf will bake flat and dense.
Spelt muffins
A batch of six muffins takes 200 g of spelt flour, which is about 32.3 tablespoons — and this is the amount where the spoon table stops being practical and the scale takes over. Counting out 32 spoonfuls invites mistakes, so weigh the flour and use the tablespoon table only to check that the amount looks right.
A spoonful in a cookie dough
A cookie dough takes 4 tablespoons (24.8 g) of spelt flour swapped in for part of the white flour, and the spelt adds a nutty flavour that suits a brown-sugar cookie. Swap only part of the flour — a cookie made with all spelt flour spreads more and is more crumbly, because the gluten is weaker.
Practical guidance
Spoon spelt flour into the measure and level it off, and never scoop: spelt flour is fine and packs readily, and a scooped spoon can hold much more than a level one. Spelt swaps 1:1 with all-purpose flour, but use a little less liquid, because spelt absorbs water differently — and knead it less. Spelt gluten is fragile: overkneading breaks it down, and a spelt dough that has been overworked will not recover. Mix until the dough just comes together, then stop.
Spelt is an ancient wheat, but it is still wheat — it contains gluten, so it is not suitable for anyone with coeliac disease. It is sometimes tolerated by people who find modern wheat hard to digest, but that is not a medical claim, and anyone with a wheat allergy should avoid it. Store spelt flour sealed and dry for up to six months; it goes stale faster than white flour, because it contains more of the whole grain.
Scaling with spoons is easy once you know the weight of one spoon. To measure 100 g of spelt flour, count out about 16.2 tablespoons, and for 50 g, about 8.1 tablespoons. Halving a recipe that calls for 4 tablespoons means using 2 tablespoons, or 12.4 g, and doubling it means 8 tablespoons, or 49.5 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 spelt 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 spelt 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 6 months.
- 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 spelt flour?
100 g of spelt flour is about 16.2 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 spelt flour?
One level tablespoon of spelt flour weighs approximately 6.2 g. That figure comes from dividing the cup weight of 99 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.
Can I swap spelt flour for all-purpose flour?
Yes, 1:1 — but use a little less liquid, because spelt absorbs water differently, and knead it less. Spelt gluten is fragile: overkneading breaks it down, and a spelt dough that has been overworked will not recover. Mix until the dough just comes together, then stop.
Is spelt flour gluten-free?
No. Spelt is an ancient wheat and it contains gluten, so it is not suitable for anyone with coeliac disease or a wheat allergy. It is sometimes tolerated by people who find modern wheat hard to digest, but that is not a medical claim.
Why is my spelt bread flat?
Because the gluten was overworked. Spelt gluten is fragile, and kneading a spelt dough the way you would knead a wheat dough breaks it down. Knead briefly and gently, let it rise once, and do not punch it down hard — a spelt loaf needs a light hand from start to finish.
How should I store spelt flour?
Airtight container, cool and dry, up to 6 months. 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.