How Many Teaspoons in a Gram?

Divide the grams by the weight of one level teaspoon of the ingredient. For water, use the divisor above. For active dry yeast, USDA gives about 4 grams per teaspoon, so 10 g of yeast is 10 ÷ 4 = 2.5 teaspoons, or 2 1/2 teaspoons.

Granulated sugar is a bit heavier per spoon, at about 4.2 grams. The same 10 g of sugar therefore comes to about 2.4 teaspoons.

Teaspoons are the right tool for a few grams. Since 3 teaspoons make a tablespoon, larger results read better on the grams to tablespoons page.

A US teaspoon holds 4.93 ml. The metric teaspoon in British, Australian, Canadian and New Zealand recipes holds 5 ml, as the table below shows. Australia uses this same teaspoon even though its tablespoon is larger than the British one.

The difference is only a little over one percent. You can use either spoon for a single recipe; the gap starts to show only when you scale a recipe up many times.

At teaspoon size, the weights of different foods sit close together, which makes them easy to mix up. A level teaspoon holds about 2.6 grams of all-purpose flour, 2.8 grams of raw garlic and 4.7 grams of butter.

The gaps look tiny, but in proportion they are large. A teaspoon of butter weighs nearly twice as much as a teaspoon of flour, so using one figure for every ingredient can nearly double or halve an amount.

A kitchen scale that shows whole grams rounds every reading, so it can be off by up to half a gram either way. On 2 g of something, that is a quarter of the amount.

For a few grams, a level measuring spoon is often the steadier choice. If you weigh spices, yeast or salt often, a small scale that reads tenths of a gram removes the guesswork.