How Many Tablespoons Is 70 G

You're staring at a recipe that calls for 70 grams of flour. In practice, your measuring cups are in the drawer, your scale is... And or maybe it's butter. Or honey. somewhere. And you're wondering: how many tablespoons is 70 g?

The short answer: it depends entirely on what you're measuring. Small thing, real impact.

That's not a dodge. Flour packs differently than sugar. A gram is a weight measure. Because of that, it's physics. Honey is heavier than oil. But a tablespoon is a volume measure — about 15 milliliters in most countries, 20 mL in Australia. In real terms, they don't convert cleanly unless you know the density of the ingredient. Butter changes with temperature.

Let's break this down properly.

What Is a Tablespoon Anyway

Before we get to numbers, let's agree on what we're talking about.

In the US, a tablespoon is legally defined as 15 mL for nutrition labeling. Your actual silverware spoon? Probably not 15 mL. Those big soup spoons can hold 20–25 mL. The measuring spoon set you bought at the kitchen store — that's your 15 mL reference.

In the UK, Canada, and New Zealand, it's also 15 mL. Australia is the outlier at 20 mL per tablespoon. If you're following an Australian recipe, 70 g converts to fewer tablespoons than the same ingredient in a US recipe.

This matters more than people realize. I've seen bakers blame their technique when the real problem was an Australian recipe measured with US spoons.

The Density Problem

Density is mass divided by volume. Water is the baseline: 1 g = 1 mL. So 70 g of water is 70 mL, which is about 4.67 US tablespoons (70 ÷ 15).

But almost nothing in your kitchen has the same density as water.

Flour aerates. Scoop it and you get less mass per spoon than if you spoon it in and level it. Pack brown sugar and you get significantly more than loose white sugar. Melt butter and it occupies more volume than cold butter cut into pieces.

This is why serious bakers weigh ingredients. Volume measures introduce variance that compounds across a recipe.

Why It Matters / Why People Care

You might think "close enough" works. Sometimes it does. Sometimes it ruins a batch.

Baking Is Chemistry

In cakes, cookies, and bread, the ratio of flour to liquid to fat to leavener determines structure. So naturally, a 10% flour variance from inconsistent scooping can turn a tender crumb into a dense brick. Or a spread-out cookie into a puffy cake-like thing.

I learned this the hard way with a gingerbread recipe. And measured flour by volume for years. Switched to a scale. Same recipe, completely different texture. The volume method had been giving me 15–20% more flour every time.

Cooking Is More Forgiving

A stew doesn't care if you have 70 g or 75 g of tomato paste. Worth adding: a vinaigrette survives an extra tablespoon of oil. But even in cooking, some things matter: salt, spices, thickeners. 70 g of salt versus 70 g of kosher salt is a disaster waiting to happen — different crystal sizes, vastly different volume.

Portion Control and Nutrition

If you're tracking macros or following a medical diet, volume estimates for 70 g can be off by 20–30%. In real terms, that's the difference between hitting your protein target and missing it by 10 grams. For someone managing diabetes or kidney disease, that margin matters.

How It Works: Ingredient by Ingredient

Here's where the rubber meets the road. That said, these conversions assume US tablespoons (15 mL), level not heaping, standard packing unless noted. All numbers are approximate — your specific brand, humidity, and technique will shift them.

Flour (All-Purpose)

70 g ≈ 9 tablespoons

But — and this is huge — how you fill the spoon changes everything.

• Scooped and leveled (dip the spoon into the bag): ~7.5 tablespoons for 70 g
• Spooned and leveled (fluff flour first, spoon into measure, level off): ~9 tablespoons
• Sifted then measured: ~11+ tablespoons

That's a 45% swing. Same flour. Same spoon. Different technique.

Most recipes assume spooned-and-leveled unless they specify "packed" or "sifted." But many home cooks scoop. If your cookies come out dry, this is why.

Granulated Sugar

70 g ≈ 5.5 tablespoons

Sugar crystals pack more consistently than flour. spooned matters less — maybe half a tablespoon difference. Scooped vs. But don't confuse granulated with powdered or brown.

Brown Sugar (Packed)

70 g ≈ 5 tablespoons

Recipes almost always mean packed* brown sugar. Press it firmly into the spoon. If you don't pack it, you'll need about 7 tablespoons for the same weight.

Powdered Sugar (Confectioners')

70 g ≈ 9 tablespoons

Light and fluffy. And don't pack it. Spoon it lightly and level. If a recipe says "70 g powdered sugar, sifted," sift first then measure — you'll need even more volume.

Butter

70 g = 5 tablespoons exactly (US sticks)

Want to learn more? We recommend how many pounds is 47 kilos and how many minutes are in 249 days for further reading.

This is the easy one. That's why uS butter sticks are 113 g (4 oz) = 8 tablespoons. So 1 tablespoon = 14.70 ÷ 14.175 g. 175 = 4.94. Call it 5.

But — European butter blocks are 250 g, not divided into tablespoon marks. And whipped butter has air. And melted butter occupies more volume than solid. Even so, for 70 g melted butter, you'll get about 5. 5 tablespoons.

If your recipe calls for "70 g butter, melted," measure 5 tablespoons solid, then melt. Don't melt then measure.

Oil (Vegetable, Canola, Olive)

70 g ≈ 5 tablespoons

Oil density is ~0.Practically speaking, 92 = 76 mL. Think about it: 76 ÷ 15 = 5. 92 g/mL. Day to day, 70 g ÷ 0. 07 tablespoons.

Olive oil is slightly denser (~0.91–0.93). Coconut oil solid at room temp is ~0.92. Melted, same. Close enough to call it 5 tablespoons for any liquid oil.

Honey / Maple Syrup / Corn Syrup

70 g ≈ 3.3 tablespoons

These are dense. Think about it: 49 ÷ 15 = 3. Worth adding: 42 g/mL. Now, honey runs ~1. Here's the thing — 42 = 49 mL. 70 g ÷ 1.27 tablespoons.

Maple syrup is slightly less dense (~1.In practice, 38 g/mL — also ~3. Corn syrup ~1.37 g/mL) — about 3.4 tablespoons. 4.

Pro tip: spray your measuring spoon with oil first. Sticky stuff slides out clean.

Milk / Water / Thin Liquids

70 g ≈ 4.7 tablespoons

Water is 1 g/mL. In real terms, milk is ~1. 03 g/mL. Close enough that 4.

Close enough that 4.53 tablespoons. Practically speaking, 7 tablespoons (4 tablespoons + 2 teaspoons) works for both. Here's the thing — for precision: 70 g water = 4. 67 tablespoons; 70 g whole milk = 4.The difference is negligible in most baking.

Heavy Cream

70 g ≈ 4.5 tablespoons

Density ~1.On top of that, 5 tablespoons (4 tablespoons + 1. Practically speaking, 01 g/mL. Slightly thicker than milk but close enough that 4.5 teaspoons) is fine.

Yogurt / Sour Cream

70 g ≈ 4.5 tablespoons

These are spoonable, not pourable. Because of that, 05 g/mL); regular yogurt ~1. Greek yogurt is denser (~1.Use the spooned-and-leveled method — don't pack. But 03 g/mL. The variance is within a teaspoon.

Cocoa Powder (Unsweetened)

70 g ≈ 11 tablespoons

Fluffy like powdered sugar. Spoon lightly, level off. Think about it: if a recipe says "70 g cocoa, sifted," sift first — you'll need ~14 tablespoons. That's a massive difference for something this potent.

Chocolate Chips

70 g ≈ 4.5 tablespoons

Standard semisweet chips: ~170 g per cup. Think about it: wait — that's wrong. 6 g. Also, 70 g ÷ 10. Worth adding: 6 = 6. 70 g ÷ 170 g × 16 = 6.So 1 tablespoon = 10.6 tablespoons? Let's recalculate: 1 cup = 16 tablespoons = 170 g. 6 tablespoons.

But chips nest with air gaps. Packed gently: ~5.5 tablespoons. Worth adding: loose: ~7. Best to weigh.

Rolled Oats

70 g ≈ 7.5 tablespoons

Fluff first, spoon, level. Packed oats can hit 5.5 tablespoons for the same weight. For granola or cookies, the looser measure is standard. Small thing, real impact.

Rice (Uncooked, Long Grain)

70 g ≈ 4.5 tablespoons

Dense and consistent. Think about it: 1 cup ≈ 185 g. Day to day, 70 g ÷ 185 g × 16 = 6 tablespoons? Practically speaking, recheck: 185 g per cup is standard. In real terms, 70/185 × 16 = 6. But 05. But rice settles. Spooned lightly: ~5.On the flip side, 5 tablespoons. For precision cooking (risotto, pilaf), weigh it.

Salt (Table vs. Kosher vs. Flaky)

70 g table salt ≈ 3.9 tablespoons
70 g Diamond Crystal kosher ≈ 7.8 tablespoons
70 g Morton kosher ≈ 5.2 tablespoons
70 g Maldon flakes ≈ 10+ tablespoons

This is the most dangerous conversion in the kitchen. Worth adding: **Never substitute salt 1:1 by volume. ** A tablespoon of table salt is twice as salty as Diamond Crystal kosher. Because of that, if a recipe gives salt in grams, weigh it. If it gives volume, use the exact salt type specified.

The Only Rule That Matters

Buy a $12 digital kitchen scale.

It fits in a drawer. On top of that, it runs on a coin cell for years. Practically speaking, it eliminates every ambiguity above. 70 g is 70 g — whether it's flour sifted three times or butter straight from the fridge, European or American, honey from a squeeze bottle or a jar.

Volume measures are a relic of home kitchens without scales. Professional bakers haven't used cups in a century. Your cookies, breads, and caramels will improve the day you switch — not because you're "more precise," but because you've removed the single largest source of invisible error.

Keep the conversion chart taped inside your cabinet for the moments you're forced to use spoons. But make those moments rare.