Tapioca Starch / Flour — Grams ↔ Cups Converter
1 US Customary cup (236.6 mL) of tapioca starch / flour weighs 120 grams (4.23 ounces or 7.5g per tablespoon) when measured spooned & leveled; 1 Metric cup (250 mL) weighs 126.8g and 100g equals ¾ cup + 1 tbsp + 1 tsp for accurate kitchen baking.
Kitchen note: Test-kitchen baseline uses spooned & leveled (120g/cup). Switching to dip scooped (138g/cup) changes each cup by 18g—use the packing toggle on the scale bench to match your recipe.
Tapioca Starch: Cups & Spoons to Grams
Based on 120g per 236.6 mL US cup (spooned & leveled).
| Volume | Grams | Ounces |
|---|---|---|
| 1 Teaspoon (tsp) | 2.5 g | 0.09 oz |
| 1 Tablespoon (tbsp) | 7.5 g | 0.26 oz |
| ⅛ US Cup (2 tbsp) | 15 g | 0.53 oz |
| ¼ US Cup (4 tbsp) | 30 g | 1.06 oz |
| ⅓ US Cup | 40 g | 1.41 oz |
| ½ US Cup (8 tbsp) | 60 g | 2.12 oz |
| ⅔ US Cup | 80 g | 2.82 oz |
| ¾ US Cup (12 tbsp) | 90 g | 3.17 oz |
| 1 US Cup (236.6 mL) | 120 g | 4.23 oz |
| 1 Metric Cup (250 mL) | 126.8 g | 4.47 oz |
| 1 ½ US Cups | 180 g | 6.35 oz |
| 2 US Cups | 240 g | 8.47 oz |
| 3 US Cups | 360 g | 12.7 oz |
| 4 US Cups (1 Quart) | 480 g | 16.93 oz |
Tapioca Starch: Grams to US Cups
Nearest practical baker cup & spoon breakdown.
| Weight | Kitchen Measure | Decimal |
|---|---|---|
| 10 g | 1 tbsp + 1 tsp | 0.08 c |
| 25 g | 3 tbsp + 1 tsp | 0.21 c |
| 50 g | ⅓ cup + 1 tbsp + 1 tsp | 0.42 c |
| 75 g | ½ cup + 2 tbsp | 0.63 c |
| 100 g | ¾ cup + 1 tbsp + 1 tsp | 0.83 c |
| 125 g | 1 cup + 2 tsp | 1.04 c |
| 150 g | 1 ¼ cups | 1.25 c |
| 200 g | 1 ⅔ cups | 1.67 c |
| 250 g | 2 cups + 1 tbsp + 1 tsp | 2.08 c |
| 300 g | 2 ½ cups | 2.50 c |
| 400 g | 3 ⅓ cups | 3.33 c |
| 500 g | 4 cups + 2 tbsp + 2 tsp | 4.17 c |
| 750 g | 6 ¼ cups | 6.25 c |
| 1000 g | 8 ⅓ cups | 8.33 c |
How to Measure Tapioca Starch / Flour Accurately
Tapioca starch is ultra-fine and squeaky to the touch; spoon gently to prevent billows of dust and compacting.
Packing Density Comparison (1 US Cup)
- spooned & leveled (Test-kitchen standard) 120 g
- Dip scooped 138 g
Data reference: Bob’s Red Mill & USDA FDC #170701
Common Culinary Uses
- Brazilian cheese bread (Pão de queijo)
- Boba tapioca pearls
- Clear glossy fruit pie fillings
- Gluten-free flour blends
Weight-Aware Substitutions
- 1:1 by weight with arrowroot powder or potato starch in pie fillings
Tapioca Starch / Flour Measuring FAQs
Does tapioca starch withstand freezing in fruit pies? ▾
Yes, tapioca starch retains clarity and does not weep liquid (syneresis) upon thawing, making it ideal for frozen pies.
What is the texture of baked goods made with tapioca starch? ▾
It provides a distinctively chewy, stretchy, and elastic crumb structure unmatched by cornstarch.