Gelatin Converter
Weigh gelatin powder by the spoon.
Cornstarch (Maizena)
Why Grams to Teaspoon Differs by Ingredient
A teaspoon is a unit of volume (~4.93 mL), whereas a gram is a unit of mass/weight. Therefore, 1 tsp of dense table salt weighs ~5.7g, whereas 1 tsp of airy powdered flour weighs only ~2.6g.
Kitchen Ingredient Density Directory
Select any ingredient below to immediately calculate and update the visual spoon rendering.
Quick Grams to Teaspoon Reference Charts
Common Sugar Grams to Teaspoon
| Grams | Teaspoons | Fraction |
|---|---|---|
| 2.1 g | 0.5 tsp | ½ tsp |
| 4.2 g | 1.0 tsp | 1 tsp |
| 8.3 g | 2.0 tsp | 2 tsp |
| 12.5 g | 3.0 tsp | 1 tbsp (3 tsp) |
| 25.0 g | 6.0 tsp | 2 tbsp |
Table Salt Grams to Teaspoon
| Grams | Teaspoons | Fraction |
|---|---|---|
| 1.4 g | 0.25 tsp | ¼ tsp |
| 2.8 g | 0.5 tsp | ½ tsp |
| 5.7 g | 1.0 tsp | 1 tsp |
| 11.4 g | 2.0 tsp | 2 tsp |
| 17.1 g | 3.0 tsp | 1 tbsp |
All-Purpose Flour Grams to Teaspoon
| Grams | Teaspoons | Fraction |
|---|---|---|
| 1.3 g | 0.5 tsp | ½ tsp |
| 2.6 g | 1.0 tsp | 1 tsp |
| 5.2 g | 2.0 tsp | 2 tsp |
| 7.8 g | 3.0 tsp | 1 tbsp |
| 31.2 g | 12.0 tsp | ¼ cup (4 tbsp) |
How Gelatin Converter Works?
The Gelatin Converter works by dividing grams of powdered gelatin by 3.1 g per level US teaspoon. One US envelope holds about 7 g, which equals 2.26 tsp by weight.
Use powdered gelatin
The converter covers powder. Sheet gelatin is measured by sheet count and strength (bloom grade).
Enter grams
Type the weight, such as 7 g for 480 mL (2 cups) of liquid.
Bloom in cold water
Sprinkle the gelatin over 60 mL (¼ cup) of cold water and rest 5 minutes before heating.
Gelatin Converter Formula
The Gelatin Converter formula is teaspoons = grams of powdered gelatin ÷ 3.1.
tsp = g ÷ 3.1 | 1 envelope ≈ 7 g ≈ 2 ¼ tsp | sets ≈ 480 mL of liquid
- 7 g of gelatin ÷ 3.1 = 2.26 tsp, about 2 ¼ tsp.
- 3 g of gelatin ÷ 3.1 = 0.97 tsp, about 1 tsp.
- 1 tbsp of gelatin = 9.3 g.
Gelatin Converter Conversion Table
The Gelatin Converter conversion table converts 11 weights of powdered gelatin into teaspoons and fractions at 3.1 g per US teaspoon.
| Grams (g) | Ounces (oz) | Teaspoons (tsp) | Nearest Spoon | Tablespoons (tbsp) |
|---|---|---|---|---|
| 0.5 g | 0.018 oz | 0.16 tsp | ⅛ tsp | 0.05 tbsp |
| 1 g | 0.035 oz | 0.32 tsp | ⅓ tsp | 0.11 tbsp |
| 1.5 g | 0.053 oz | 0.48 tsp | ½ tsp | 0.16 tbsp |
| 2 g | 0.071 oz | 0.65 tsp | ⅔ tsp | 0.22 tbsp |
| 3 g | 0.106 oz | 0.97 tsp | 1 tsp | 0.32 tbsp |
| 4 g | 0.141 oz | 1.29 tsp | 1 ¼ tsp | 0.43 tbsp |
| 5 g | 0.176 oz | 1.61 tsp | 1 ⅔ tsp | 0.54 tbsp |
| 7 g | 0.247 oz | 2.26 tsp | 2 ¼ tsp | 0.75 tbsp |
| 10 g | 0.353 oz | 3.23 tsp | 3 ¼ tsp | 1.08 tbsp |
| 15 g | 0.529 oz | 4.84 tsp | 4 ⅞ tsp | 1.61 tbsp |
| 20 g | 0.705 oz | 6.45 tsp | 6 ½ tsp | 2.15 tbsp |
What is Gelatin Converter?
The Gelatin Converter is a calculator that converts grams of powdered gelatin into teaspoons. Gelatin is a protein made from animal collagen that sets liquids into a soft, wobbly gel.
Gelatin sets below about 15 °C (59 °F) and melts near body temperature, which gives panna cotta and mousse a melt-in-the-mouth texture. Gelatin strength is rated in bloom: most supermarket powder sits near 225 bloom. Gelatin comes from pork or beef, so vegetarian recipes use agar instead.
What are the uses of Gelatin Converter?
There are 4 main uses of the Gelatin Converter: panna cotta, mousse and cheesecake, gummies, and stabilised whipped cream.
Panna cotta
500 mL of cream sets with 6 g of gelatin, about 2 tsp.
Mousse and cheesecake
No-bake cheesecakes use 10 g of gelatin, about 3 ¼ tsp.
Gummies
Home gummies use 20 g of gelatin per 120 mL of juice, about 2 tbsp + ½ tsp.
Whipped cream
Stabilising 250 mL of cream takes 1 tsp (3.1 g) of gelatin.
Gelatin Converter Measuring Tips
- 1 envelope of Knox unflavored gelatin contains ~7 grams (~2 ¼ teaspoons).
- Bloom in cold water for 5 minutes before melting over low heat or adding to hot mixtures.