How to Make Garlic Powder

Making your own garlic powder at home is a culinary game-changer. Imagine the burst of flavor from freshly ground garlic powder compared to store-bought options filled with additives. With just a few simple steps, you can create an aromatic spice that enhances everything from savory marinades to buttery garlic bread.

Homemade garlic powder is not just a spice; it’s an experience. The process of peeling, slicing, and dehydrating garlic connects you to its raw, earthy essence. And the outcome? A fine powder that amplifies the flavors of your favorite dishes with minimal effort. This process ensures a fresher, more robust garlic flavor while keeping costs low, especially if you buy garlic in bulk.

Whether you’re a seasoned chef or a kitchen newbie, making garlic powder is straightforward and rewarding. With three methods—using a dehydrator, oven, or air drying you can adapt it to your available tools and climate. The best part? Your house will fill with the rich aroma of garlic, and your pantry will gain a high-quality seasoning you can be proud of.

Why You’ll Love This Recipe

• Cost-Effective: Make fresh garlic powder at a fraction of the price of store-bought brands.
• Customizable: Control the flavor intensity and texture, from fine powder to coarser flakes.
• Healthier Option: Free from preservatives, fillers, and anti-caking agents.
• Versatile: Use it as a seasoning, garnish, or even in spice blends like Italian seasoning or everything bagel spice.
• Long Shelf Life: Properly stored, homemade garlic powder lasts up to a year, keeping its potent flavor.

Ingredients Overview

• Fresh Garlic: The star of the show—use fresh, firm garlic bulbs for the best flavor.
• Optional Add-Ins: Consider mixing with herbs or salt for a customized blend.
• No Special Equipment Needed: A simple knife, dehydrator, or even an oven will do.

How to Make Garlic Powder

Step 1: Prepare the Garlic

1. Begin by peeling the garlic cloves. To make peeling quicker, place them in a large lidded container and shake for 20–30 seconds to loosen the skins.
2. Next, slice or mince the garlic using a mandoline, garlic slicing tool, or a sharp knife. Alternatively, a food processor can create a chunky minced garlic consistency.
3. Ensure the slices are even in thickness, ideally no thicker than 1/16 inch, or 1/8 inch at most.

Step 2: Dehydrate the Garlic

• Using a Dehydrator:
  1. Arrange the garlic slices in a single layer on dehydrator trays. Leave space between slices to speed up drying.
  2. Dehydrate at 66ºC/150ºF for 6–8 hours in high humidity (around 80%) or 4–6 hours in low humidity.
  3. Test readiness by picking up a slice. If it snaps, it’s ready. If it bends, continue dehydrating.
• Using an Oven:
  1. Spread the garlic slices on parchment-lined baking sheets without overlapping.
  2. Set the oven to its lowest temperature, ideally 54–66ºC/130–150ºF. If your oven doesn’t reach this range, prop the door open slightly with a heat-proof utensil to allow steam to escape.
  3. Check every hour. Garlic is ready when it’s dry, snappable, or just slightly golden. If still bendy, continue baking.
• Air Drying:
  1. Arrange the garlic slices on a kitchen cloth or paper-lined baking sheet.
  2. Place the tray in a sunny, well-ventilated area. For best results, turn slices occasionally to prevent sticking and speed up drying.
  3. Drying time can vary from 2–3 days depending on thickness, weather, and humidity.

Step 3: Grind the Garlic into Powder

1. Transfer the dehydrated garlic slices to a grinder, food processor, or mortar and pestle.
2. Grind into a fine powder. Sift through a sieve to separate any larger pieces. Re-grind or reserve these for stocks or soups.

Tips for the Best Recipe

• Ensure garlic is fully dried to prevent clumping or spoilage.
• Store in an airtight jar with a moisture-absorbing agent like uncooked rice.
• If the garlic browns during drying, reduce the temperature—it can become bitter.
• Shake the jar daily for the first week to avoid clumping

Variations to Try

• Smoked Garlic Powder: Add a smoky twist by smoking garlic before dehydrating.
• Herb-Infused: Blend with dried parsley, rosemary, or thyme for a herbaceous mix.
• Spicy Garlic Powder: Add cayenne or chili powder for a kick

Frequently Asked Questions (FAQs)

• Can I use garlic powder instead of fresh garlic?
  Yes! Substitute 1/8 teaspoon of garlic powder for each clove of garlic.
• How long does homemade garlic powder last?
  When stored in a cool, dry place, it can last indefinitely, though best used within a year.
• What’s the difference between garlic powder and garlic salt?
  Garlic salt is a mixture of garlic powder and salt in a 1:3 ratio.

How to Store and Reheat

• Place the garlic powder in an airtight container, like a glass jar, and store it in a cool, dark, and dry spot.
• Shake the jar daily for the first few days to prevent clumping. For added protection, place uncooked rice or beans in the container to absorb moisture.
• Properly stored garlic powder lasts indefinitely but is best used within one year for optimal flavor.

Conclusion

Creating your own garlic powder is a small step with big culinary rewards. The process is simple, cost-effective, and yields a fresh, flavorful seasoning free from preservatives. Plus, you’ll love the control you have over its intensity and texture, making it perfect for any recipe.

From enhancing savory marinades to sprinkling over buttery garlic bread, homemade garlic powder brings a vibrant, aromatic touch to your dishes. Give it a try today, and experience the difference of a high-quality, handcrafted spice in your pantry. Follow us on Pinterest for more inspiring kitchen tips and recipes!