How Many Grams are in a Dry Tablespoon?

November 26, 2025 •

3 min read

Did you know that a tablespoon of flour can weigh almost twice as much as a tablespoon of cocoa powder? The number of grams in a dry tablespoon is not a single, fixed value, as it depends entirely on the density of the ingredient being measured. Accuracy in baking and cooking depends on understanding this crucial difference between volume and weight.

Quick Summary

The gram-to-tablespoon conversion for dry ingredients varies significantly because a tablespoon is a measure of volume while a gram is a measure of weight. The density of the specific ingredient determines the final weight, with a kitchen scale providing the most accurate results for precision cooking.

Key Points

No Universal Weight: The number of grams in a dry tablespoon varies significantly depending on the ingredient's density, so there is no single conversion.
Weight vs. Volume: A gram measures weight, while a tablespoon measures volume. Because dry ingredients have different densities, the amount of mass (grams) that fits into the same volume (a tablespoon) changes.
Density is Key: Fluffy, light ingredients like flour have a low density, resulting in fewer grams per tablespoon, while dense ingredients like salt or sugar have a higher weight.
Use a Digital Scale: For consistent and accurate results, especially in baking, a digital kitchen scale is the most reliable tool. It removes the inconsistency of measuring by volume.
Level, Don't Heap: To improve volumetric measurement accuracy, always level off your measuring spoon. "Heaping" measurements are inconsistent and imprecise.
Baking is Science: Precision is critical in baking. Small errors in ingredient amounts can dramatically affect the final texture and structure, making weight-based measurements superior.
Tare for Easy Cleanup: Using a kitchen scale with a tare function lets you zero out the scale after adding each ingredient, allowing you to measure everything into the same bowl.

Why the Grams-per-Tablespoon Varies

Understanding the distinction between volume and weight is fundamental to accurate cooking. A tablespoon measures volume—the amount of space an ingredient occupies. A gram measures weight—the amount of mass an ingredient contains. Dry goods have different densities, meaning the mass contained within the same volume (one tablespoon) will change from one ingredient to the next.

For example, fluffy cocoa powder weighs much less per tablespoon than dense granulated sugar or heavy salt. In baking, this difference is especially critical, as precise ratios of ingredients can make or break a recipe. Even how you measure, such as scooping versus spooning and leveling, can alter the final weight of a tablespoon of flour by a significant amount. This is why many professional bakers rely on a kitchen scale for consistent results.

The Importance of a Digital Kitchen Scale

For the most reliable measurements, particularly in baking, a digital kitchen scale is invaluable. It removes the guesswork associated with volumetric measurements, which can be inconsistent due to packing or settling of ingredients.

How to use a scale for dry ingredients:
1. Place your empty mixing bowl or container on the scale.
2. Press the 'tare' or 'zero' button to reset the weight.
3. Add the ingredient to the container until the desired weight in grams is displayed.
4. Repeat the process for each ingredient. The 'tare' function allows you to measure multiple ingredients directly into the same bowl, saving on cleanup.

Practical Gram-to-Tablespoon Conversions

Below is a practical guide with approximate conversions for a standard U.S. tablespoon. Remember, these are estimates, and weighing is always best for accuracy. A U.S. tablespoon measures approximately 14.8 mL, while a metric tablespoon is 15 mL.


Dry Ingredient (Levelled)	Grams per U.S. Tablespoon	Notes
All-Purpose Flour	~7.5g	Very light and airy; do not pack.
Granulated Sugar	~12.5g	Standard granulated sugar weight.
Brown Sugar (Packed)	~13.5g	Denser than granulated sugar.
Cocoa Powder	~7.5g	Very light; comparable to flour.
Baking Powder	~12g	Critical for chemical leavening.
Salt (Fine Table)	~15g	Heavy and dense.
Oats (Rolled)	~9g	Light and fluffy.
Cornstarch	~7.5g	Similar density to flour.

The Science Behind Density

Density is the mass of a substance per unit of volume. This scientific principle explains why different ingredients have different gram weights per tablespoon. For instance, molasses or honey is much denser than flour, so one tablespoon will weigh considerably more. This is a fundamental concept for understanding why a universal conversion for 'dry tablespoons' does not exist.

The Problem with "Heaping" Spoons

A recipe that calls for a "heaping" or "rounded" tablespoon is not precise. A heaping scoop of flour from one baker will differ significantly from another, leading to inconsistent results. This is especially detrimental in baking, where ingredient proportions are key to texture and structure. For consistency, always level off your measuring spoon unless the recipe specifies otherwise and a precise weight is not critical. For optimal results, however, rely on a scale to eliminate this variable entirely.

Conclusion: Prioritize Accuracy with a Scale

In summary, there is no single answer to how many grams are in a dry tablespoon. The conversion is highly dependent on the ingredient's density and how it is measured. While approximation tables can be helpful for general cooking, serious bakers should invest in a digital kitchen scale to guarantee consistent, accurate, and repeatable results. Weighing ingredients eliminates measurement variables and is the industry standard for professional culinary applications.

Comparison: Volumetric vs. Weight Measurement


Feature	Volumetric (Tablespoons)	Weight (Grams)
Accuracy	Low. Varies depending on ingredient density and packing.	High. A gram is a fixed, consistent unit of mass.
Consistency	Inconsistent results. A tablespoon of flour can weigh differently each time.	Consistent, repeatable results every single time.
Ease of Scaling	Complicated for fractional increments (e.g., halving 1/3 cup).	Simple to multiply or divide by whole numbers.
Ingredient Scope	Less reliable for dry goods of varying densities.	Universal and reliable for all ingredients, wet or dry.
Global Standard	Varies between U.S., Metric, and Imperial systems.	Metric system (grams) is a universal standard.
Cleanup	Potentially messy with sticky ingredients like honey or peanut butter.	Minimal cleanup with the 'tare' method; fewer dishes.

For more information on the metric system's benefits in baking, check out Bake with Shivesh.

Frequently Asked Questions

There is no single answer because a tablespoon measures volume, and grams measure weight. Different dry ingredients have different densities, meaning a tablespoon of one substance (like flour) will weigh less than a tablespoon of another (like sugar).

A level, all-purpose flour tablespoon is approximately 7.5 grams. This can vary based on how the flour is fluffed or packed, which is why weighing is more accurate.

A level tablespoon of granulated sugar is approximately 12.5 grams. Its density is much higher than flour, so it weighs more per tablespoon.

Measuring by grams (weight) is always more accurate and consistent than measuring by tablespoons (volume), especially for baking where precision is key to a recipe's success.

To use a scale, place your container on it and press 'tare' to zero it out. Add the ingredient until the scale shows the correct gram weight. This method is fast and minimizes cleanup.

A U.S. tablespoon is slightly smaller at ~14.8 grams (for water) compared to a metric tablespoon at 15 grams (for water). This small difference can be significant in highly precise recipes.

Yes, packing an ingredient like brown sugar will significantly increase its weight per tablespoon compared to a lightly packed or fluffed ingredient. A scale eliminates this measurement variable.