Grams to Tablespoons Converter
20 g is 2.67 tbsp of all-purpose flour, 1.60 of granulated sugar and 1.41 of butter. The answer changes with the ingredient — grams weigh, tablespoons hold.
1 tablespoon all-purpose flour = 7.50 g · King Arthur Baking ingredient weight chart
Grams to Tablespoons Chart for 24 Ingredients
What one tablespoon weighs, and what 20 g comes to, for every ingredient on the site. Tap a column heading to sort. These are US tablespoons of 14.7868 ml.
| Nearest spoon | Source | |||
|---|---|---|---|---|
| All-Purpose Flour | 7.50 g | 2.67 tbsp | 2⅔ tbsp | Spooned & levelled |
| Bread Flour | 7.50 g | 2.67 tbsp | 2⅔ tbsp | King Arthur |
| Cake Flour | 7.50 g | 2.67 tbsp | 2⅔ tbsp | King Arthur |
| Almond Flour | 6.00 g | 3.33 tbsp | 3⅓ tbsp | King Arthur |
| Wholewheat Flour | 7.06 g | 2.83 tbsp | 2¾ tbsp | King Arthur |
| Cornstarch | 7.00 g | 2.86 tbsp | 2¾ tbsp | King Arthur |
| Cornflour | 7.00 g | 2.86 tbsp | 2¾ tbsp | King Arthur |
| Granulated Sugar | 12.5 g | 1.60 tbsp | 1⅔ tbsp | USDA |
| Brown Sugar | 13.7 g | 1.45 tbsp | 1½ tbsp | Packed |
| Powdered Sugar | 7.50 g | 2.67 tbsp | 2⅔ tbsp | USDA |
| Honey | 21.0 g | 0.95 tbsp | 2¾ tsp | USDA |
| Maple Syrup | 19.7 g | 1.02 tbsp | 1 tbsp | USDA |
| Butter | 14.2 g | 1.41 tbsp | 1⅓ tbsp | USDA |
| Olive Oil | 13.5 g | 1.48 tbsp | 1½ tbsp | USDA |
| Vegetable Oil | 13.6 g | 1.47 tbsp | 1½ tbsp | USDA |
| Water | 14.8 g | 1.35 tbsp | 1⅓ tbsp | NIST |
| Milk | 15.2 g | 1.31 tbsp | 1⅓ tbsp | USDA |
| Table Salt | 18.0 g | 1.11 tbsp | 1⅛ tbsp | USDA |
| Baking Powder | 12.0 g | 1.67 tbsp | 1⅔ tbsp | King Arthur |
| Baking Soda (figure awaiting owner review) | 18.0 g | 1.11 tbsp | 1⅛ tbsp | King Arthur |
| Instant Yeast | 9.00 g | 2.22 tbsp | 2¼ tbsp | King Arthur |
| Cocoa Powder | 5.25 g | 3.81 tbsp | 3¾ tbsp | King Arthur |
| Peanut Butter | 16.9 g | 1.19 tbsp | 1⅛ tbsp | King Arthur |
| White Rice | 12.4 g | 1.62 tbsp | 1⅔ tbsp | King Arthur |
Sea salt is not listed: no figure could be found in an approved primary source, and we would rather leave it out than estimate it. How we choose densities.
Popular Gram Amounts
The amounts people search for most, with the flour conversion for each.
- 20 g 2.67 tbsp flour
- 100 g 13.3 tbsp flour
- 10 g 1.33 tbsp flour
- 15 g 2.00 tbsp flour
- 5 g 0.67 tbsp flour
- 25 g 3.33 tbsp flour
- 1 g 0.13 tbsp flour
- 40 g 5.33 tbsp flour
- 200 g 26.7 tbsp flour
- 18 g 2.40 tbsp flour
- 60 g 8.00 tbsp flour
- 7 g 0.93 tbsp flour
- 8 g 1.07 tbsp flour
- 70 g 9.33 tbsp flour
- 30 g 4.00 tbsp flour
- 50 g 6.67 tbsp flour
- 6 g 0.80 tbsp flour
- 12 g 1.60 tbsp flour
- 80 g 10.7 tbsp flour
- 45 g 6.00 tbsp flour
Popular Ingredients
Jump to a single ingredient and its full chart from 1 g to 250 g.
- Flour 1 tbsp = 7.50 g
- Sugar 1 tbsp = 12.5 g
- Cornstarch 1 tbsp = 7.00 g
- Butter 1 tbsp = 14.2 g
- Olive Oil 1 tbsp = 13.5 g
- Oil 1 tbsp = 13.6 g
- Salt 1 tbsp = 18.0 g
- Cornflour 1 tbsp = 7.00 g
- Honey 1 tbsp = 21.0 g
- Water 1 tbsp = 14.8 g
- Milk 1 tbsp = 15.2 g
- Cocoa Powder 1 tbsp = 5.25 g
The Formula
Two steps: work out what one tablespoon of the ingredient weighs, then divide.
tablespoons = grams ÷ grams per tablespoon
Worked once — 20 g of flour. All-purpose flour has a density of 0.5072 g/ml. A US tablespoon holds 14.7868 ml, so one tablespoon weighs 7.50 g. Dividing, 20 ÷ 7.50 = 2.67 tablespoons, which is 2⅔ on a real spoon.
Worked twice — 100 g of sugar. Granulated sugar is 0.8453 g/ml, so one US tablespoon weighs 12.5 g. Dividing, 100 ÷ 12.5 = 8.00 tablespoons — 8 exactly.
US, Metric and Australian Tablespoons
A US tablespoon is 14.7868 ml, a metric tablespoon is 15 ml, and an Australian tablespoon is 20 ml. An Australian tablespoon holds 35.3% more volume than a US one, so the same weight of an ingredient needs 26.1% fewer Australian tablespoons — fewer, not more.
20 g of all-purpose flour is 2.67 US tablespoons, 2.63 metric tablespoons, but only 1.97 Australian tablespoons. If a recipe is Australian and you measure with US spoons, switch the toggle before you start.
Why Weight Beats Volume
Use this converter when you have no scale — not in preference to one. How firmly a dry ingredient is packed changes its volume but never its weight, and that is the largest source of error in home baking. King Arthur Baking measured the same cup of flour at 120 g spooned and levelled against up to 160 g scooped straight from the bag. On this site that is a real difference: 20 g of flour is 2.67 tablespoons spooned but 2.00 scooped. The measuring-method toggle in the converter switches between them.
This is why NIST's Office of Weights and Measures treats mass as the reliable quantity and volume as the convenient one. Water is the honest yardstick: one US tablespoon holds 14.8 g of it, and every other ingredient is that number scaled by its density.
Frequently Asked Questions
How many tablespoons are in a gram?
It depends on the ingredient, because grams measure weight and tablespoons measure volume. One US tablespoon of all-purpose flour weighs 7.50 g while one of honey weighs far more, so a gram is a different fraction of a spoon in each case.
What is the formula for converting grams to tablespoons?
Tablespoons = grams divided by (density in g/ml x spoon volume in ml). Spoon volume is 14.7868 ml for US, 15 ml for metric and 20 ml for Australian.
How many tablespoons is 20 grams?
For all-purpose flour, 2.67 tablespoons. For granulated sugar, 1.60. For butter, 1.41. 20 g is the single most searched amount, which is why the converter starts there.
What is the difference between US, metric and Australian tablespoons?
A US tablespoon is 14.7868 ml, a metric tablespoon is 15 ml and an Australian tablespoon is 20 ml. The Australian spoon holds 35.3% more volume than the US one, which means the same weight of an ingredient needs about 26.1% fewer Australian tablespoons.
Do dry and wet ingredients convert differently?
Yes, and the gap is large. Dense liquids like honey and syrup weigh far more per spoon than light powders like cocoa, so the same weight fills very different numbers of spoons.
Why do conversion sites disagree about flour?
Because they are measuring flour differently, not because one is wrong. Spooned and levelled, a cup of all-purpose flour weighs about 120 g; scooped straight from the bag it can reach 160 g. We default to the spooned figure and give you a toggle to switch.
Is it better to measure by weight or volume?
By weight. NIST's metric kitchen guidance makes the point directly: mass does not change with how you pack a spoon, and packing is the largest source of error in home baking. Use this converter when you have no scale, not in preference to one.
How accurate are these conversions?
The arithmetic is exact and every density we use is published with its source. Where sources genuinely differ we pick one figure, say which, and record the full spread on the methodology page rather than quietly averaging.