Grams to Tablespoons Converter

Converting Grams to Tablespoons

Converting grams to tablespoons is tricky because tablespoons measure volume while grams measure weight. The conversion depends on ingredient density. This calculator provides accurate conversions for common cooking ingredients based on their specific densities.

Grams Per Tablespoon by Ingredient

• Water/Milk: 15g per tablespoon
• Oil (vegetable/olive): 13.6g per tablespoon
• Butter: 14.2g per tablespoon
• Sugar (granulated): 12.5g per tablespoon
• Flour (all-purpose): 8g per tablespoon
• Honey: 21g per tablespoon
• Salt (table): 18g per tablespoon
• Cocoa powder: 7.5g per tablespoon

Common Conversions

Butter

• 10g = 0.7 tbsp
• 14g = 1 tbsp
• 28g = 2 tbsp
• 57g = 4 tbsp
• 113g = 8 tbsp (1 stick)

Sugar

• 12.5g = 1 tbsp
• 25g = 2 tbsp
• 50g = 4 tbsp
• 100g = 8 tbsp
• 200g = 16 tbsp (1 cup)

Flour

• 8g = 1 tbsp
• 16g = 2 tbsp
• 30g = ~4 tbsp (1/4 cup)
• 125g = ~16 tbsp (1 cup)

Understanding Density

Density is mass per unit volume. Dense ingredients pack more grams into a tablespoon:

• Light/Airy: Flour, cocoa powder, powdered sugar - fewer grams per tablespoon
• Medium Density: Granulated sugar, butter, water - moderate grams per tablespoon
• Dense/Heavy: Honey, molasses, nut butters, salt - more grams per tablespoon

Tips for Accurate Measuring

Using Tablespoons

1. Use level tablespoons, not heaping or rounded
2. Dry ingredients: spoon in, level off with knife
3. Wet ingredients: fill to brim, check at eye level
4. Sticky ingredients (honey, peanut butter): spray measuring spoon with oil first

Using Grams (Recommended)

1. Place bowl on digital scale
2. Press tare/zero button
3. Add ingredient until desired weight
4. More accurate than volume measurements

Recipe Conversions

Converting metric recipes to US measurements:

1. Identify each ingredient
2. Look up grams per tablespoon for that ingredient
3. Divide grams by grams-per-tablespoon
4. Round to practical measurements (1/4, 1/2, 3/4)

Baking vs Cooking

Baking (precise): Use grams always. Baking is chemistry - precision matters. Difference of 10g flour can ruin cake.

Cooking (flexible): Tablespoons fine for most cooking. Soups, stews, sauces forgive measurement variations.

Common Ingredients Reference

Liquids

• Water: 15g/tbsp
• Milk: 15.2g/tbsp
• Heavy cream: 15g/tbsp
• Vegetable oil: 13.6g/tbsp
• Olive oil: 13.5g/tbsp
• Soy sauce: 16g/tbsp
• Vinegar: 15g/tbsp

Fats

• Butter: 14.2g/tbsp
• Margarine: 14g/tbsp
• Shortening: 12.5g/tbsp
• Lard: 12.8g/tbsp
• Coconut oil: 13.6g/tbsp

Sweeteners

• Granulated sugar: 12.5g/tbsp
• Brown sugar (packed): 14g/tbsp
• Powdered sugar: 7.5g/tbsp
• Honey: 21g/tbsp
• Maple syrup: 20g/tbsp
• Corn syrup: 20g/tbsp

Dry Goods

• All-purpose flour: 8g/tbsp
• Bread flour: 8.5g/tbsp
• Cake flour: 7g/tbsp
• Cocoa powder: 7.5g/tbsp
• Baking powder: 13g/tbsp
• Baking soda: 16g/tbsp

Temperature and Settling

Temperature affects volume more than weight. Softened butter occupies more volume than cold butter but weighs the same. Room temperature ingredients blend better in baking. Cold ingredients are fine for cooking. Measuring by weight eliminates this variable.

Equipment Recommendations

• Digital scale: Essential for serious bakers, $20-40
• Measuring spoons: Metal set with 1 tbsp, 1 tsp, 1/2 tsp, 1/4 tsp
• Leveler: Straight edge knife or dedicated leveler
• Small bowl: For taring on scale when measuring small amounts

When to Use Each Measurement

Use Grams When:

• Baking cakes, cookies, bread
• Recipe lists metric measurements
• Precision matters
• Making large batches

Use Tablespoons When:

• Quick everyday cooking
• Seasoning to taste
• Recipe lists US measurements
• Small amounts (spices, extracts)