1 teaspoon of whole wheat flour weighs 2.35 g. A teaspoon is one forty-eighth of a cup, and a cup of whole wheat 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. If you cook from recipes written in cups and spoons, this page is the bridge between the two, and the worked examples show the conversion inside real dishes rather than in isolation.
Flour milled from the whole wheat kernel, including bran and germ, and it is used for wholemeal breads, muffins and hearty cookies.
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 whole wheat 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. Flour milled from the whole wheat kernel, including bran and germ, and it is used for wholemeal breads, muffins and hearty cookies.
A note on disputed figures. King Arthur lists 113 g per cup; some sources quote 120 g. The bran makes it lighter per cup than white flour.
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 whole wheat 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 whole wheat 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 whole wheat 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 whole wheat 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 whole wheat flour into the measure and level it off with a straight edge, and never scoop straight from the bag, since scooping packs the whole wheat 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 whole wheat 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 whole wheat 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 whole wheat 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 whole wheat 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 in the fridge or freezer; the germ oils go rancid at room temperature.
- 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 whole wheat flour?
One level teaspoon of whole wheat 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 whole wheat flour make 100 g?
About 42.5 teaspoons of whole wheat 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 whole wheat 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 whole wheat flour are in a tablespoon?
There are 3 teaspoons in 1 tablespoon, so 1 tablespoon of whole wheat 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.
Why do different sources give different weights for whole wheat flour?
Because the weight of a cup depends on how the ingredient is measured and on the source. King Arthur lists 113 g per cup; some sources quote 120 g. The bran makes it lighter per cup than white flour. We use the King Arthur Baking value of 113 g per cup on this page, and every figure here is approximate.
How should I store whole wheat flour?
Airtight container in the fridge or freezer; the germ oils go rancid at room temperature. 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.