How To Make Garlic Powder At Home

How to make garlic powder from HousewifeHowTos.com
Why would anyone want to know how to make garlic powder at home? The answer is because it’s so easy, and you never have to wonder about the quality of your ingredients. If you eat primarily organic, as our family does, you’ve no doubt discovered how difficult it is to find organic spices and herbs in your grocery store. And when they’re in stock, they tend to be outrageously expensive!

Now, some foodies like to deride the use of garlic powder, pointing out that dried spices don’t have the potency and flavor of the fresh stuff. To some extent, they’re right… but there are times when minced garlic just won’t work. Garlic burns easily in high heat, for instance, and it doesn’t mix well in some recipes. Take these, for instance:

Well, I could go on… but the point is there are times when garlic powder is preferable. It’s a busy cook’s friend, too, delivering the depth of flavor when you’re just too busy to get out the chef’s knife. And once you know how to make it yourself, you’ll never toss out a sprouting head of garlic again.

I made my first batch of homemade garlic powder earlier this winter when we were in the midst of a bad snow storm and I discovered I was just about out of the store-bought stuff. My son had asked me to make a batch of homemade bagels, and he loves the garlic-flavored ones, so I had to improvise. Once I discovered how easy it is to make, I decided I’d never buy it again.

Before you get started, check out this video for a speedy way to peel garlic cloves all at once in less than 10 seconds.

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How To Make Garlic Powder At Home
 
Prep time
Cook time
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Homemade garlic powder allows you to control the quality of the ingredients, and it's so easy to make!
Author:
Recipe type: Seasoning Mix
Ingredients
  • 1 or 2 heads of garlic
Instructions
  1. Preheat the oven to 150° F (65° C).
  2. Separate the garlic cloves and peel them.
  3. Slice each clove in uniform, thin slices.
  4. Scatter the slices on a baking sheet. Make sure they don't overlap.
  5. Put the baking sheet in the oven to dry the garlic. Turn the cloves every 20 to 30 minutes and continue cooking until it crumbles easily in your hand. (Approx. 90 minutes but be SURE to watch it closely. Burnt garlic tastes nasty.)
  6. Let the cloves cool 15 minutes, then place them in your blender or food processor and whir until completely powdered.
  7. Let the garlic powder sit in the blender or food processor for 5 minutes or so for the dust to settle before transferring it to an air-tight container.

 

If you aren’t a fan of turning on the oven just to make garlic powder, you can also simply pop a tray of sliced cloves into the oven after you’re done cooking dinner. Just turn off the heat first, and be sure to check the garlic more often. You may have to remove individual slices if they begin to dry faster than others, but you’ll be saving a dime by using the oven’s residual heat. Here’s what it should look like when you’re done.

Dehydrate garlic from HousewifeHowTos.com

Now that you know how to make garlic powder at home, consider planting some in your garden this Spring so you’ll always have a fresh supply!


Equipment I Use For This:

(Heads up: I personally own and love the equipment listed below. They’re linked with Amazon affiliate links if you’d like to find out more about them or buy them. You won’t have to pay more, but I get a few pennies from each sale. Those pennies go toward the cost of running this site, so if you think about it, buying this stuff helps you out TWO ways!)

My kitchen knives

My kitchen knives

 
My baking sheets

My baking sheets

 
My food processor

My food processor

 
My spice jars

My spice jars


 
 

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  • Magnolia Sky

    Will this work to make onion powder too?

    • http://housewifehowtos.com/ Katie B of HousewifeHowTos.com

      It does! The trick with onions is getting them all evenly sliced. If you have a mandoline, that’s the best way. Then separate the rings, scatter them on the baking or dehydrator sheet so they don’t touch, and dry them. They’re done when they crumble to dust in your hands — but don’t let them turn brown! (That last bit’s the hard part.)

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