A level tablespoon of almond flour weighs about 6 to 7 grams. King Arthur Baking lists almond flour at 96 g per cup, which is 6 g per tablespoon, while the grams in a tablespoon of almond flour on brand labels work out closer to 7 g.
| Amount | Almond flour (King Arthur, 96 g per cup) |
|---|---|
| 1/4 tsp | 0.5 g |
| 1/2 tsp | 1 g |
| 1 tsp | 2 g |
| 1 tbsp | 6 g |
| 1/4 cup | 24 g |
| 1/2 cup | 48 g |
| 1 cup | 96 g |
Why the grams in a tablespoon of almond flour don't all match
Bob's Red Mill and Blue Diamond both list a serving of almond flour as 1/4 cup at 28 g. That's 7 g per tablespoon, a little heavier than King Arthur's 6 g. Neither is wrong. Each company measured its own flour its own way, and almond flour is especially sensitive to how it's handled.
A few things push the number around:
- Grind. Super fine blanched almond flour packs differently than coarser almond meal made with the skins on.
- Clumping. Almonds are rich in natural oils, so the flour clumps and compresses easily.
- Packing. Pressing the spoon into the bag can squeeze in a lot more than a light spoonful.
When a recipe was written for a specific brand, use that brand's numbers if you can. Otherwise, a range of 6 to 7 g per tablespoon is a safe working estimate, and weighing removes the guesswork completely.
How to measure almond flour well
- Break up clumps first. Whisk the flour or press it through a sieve.
- Spoon it loosely into the measuring spoon.
- Level the top with a knife.
- Avoid packing, tapping or scooping straight from the bag.
Store almond flour sealed and somewhere cool. Many bakers keep it in the fridge or freezer. Let it warm up before measuring, because cold almond flour clumps more.
Using almond flour in recipes
Almond flour shows up in macarons, financiers, cakes, cookies and crumb toppings. It's also used as a coating for chicken or fish. Small amounts matter most in delicate bakes like macarons, where an extra few grams can change the texture of the shell.
One thing to know: almond flour isn't a one to one swap for wheat flour. It has no gluten and behaves very differently, so stick to recipes written for it. And if a recipe gives weights, follow the weights rather than converting to spoons.
Almond flour also tends to brown faster than wheat flour, so keep an eye on the oven the first time you make a new recipe and tent loosely with foil if the top darkens too soon.
Common mistakes
- Using a wheat flour conversion. All purpose flour is about 7.5 g per tablespoon, so the numbers aren't interchangeable.
- Mixing up almond flour and almond meal. They measure and bake differently.
- Ignoring clumps. A clumpy spoonful almost always weighs more.
For those fussy macaron batches, a MeasureMate digital measuring spoon can help. It scoops and weighs in one step, the tare button zeroes the reading, and the display reads in 0.1 g steps. The spoon head is removable, so oily almond flour residue washes right off.
Quick questions
How many grams is 1/4 cup of almond flour?
About 24 g by King Arthur Baking's chart, or 28 g by the Bob's Red Mill and Blue Diamond labels.
Is almond flour lighter than regular flour?
Per spoon, usually a bit, yes. All purpose flour is about 7.5 g per tablespoon, and almond flour is about 6 to 7 g.
How many tablespoons of almond flour make 100 grams?
Roughly 14 to 17 tablespoons, depending on whether it weighs 7 g or 6 g per spoon. At that amount, weighing is far easier.
Weights based on the King Arthur Baking ingredient weight chart and the Bob's Red Mill and Blue Diamond almond flour package labels.