All Natural Homemade Garlic Powder
You can make an all natural homemade garlic powder; and it is easier than you think. I just planted my Fall garlic cloves and I am already looking forward to the harvest. Not only do we love fresh garlic in our meals, I use a ton of my homemade garlic powder all year long. It is funny that we use store-bought garlic powder when the homemade is a 1000 times better with no nasty additives. Do you know they can add binders like soy and never put that on the label? I want one thing in my garlic powder…garlic.
Equipment needed for your homemade garlic powder:
- 2 lbs of garlic – peeled and sliced thin
Try to keep the slice size consistent with a mandolin slicer.
- Dehydrator of your choice
I use the Nesco and still love it! - A Spice Grinder
You can use a coffee grinder but you’ll pretty much never want to put coffee beans in it again. - Air-tight containers for storage
I have re-used my old spice jars! Or check these mini glass jars.
Directions for your homemade garlic powder:
- Arrange your garlic slice on your dehydrator racks in a single layer
- Set your dehydrator to 130 degrees
- Allow the garlic to dry completely and crispy. Depending on your dehydrator this can take 12 hours or more.
- Now you can grind your dehydrated garlic
- Store in an air-tight container
- If you won’t use a lot right away you can refrigerator or freeze it for longer storage (remember no preservatives)
You can also save those lovely slices of dehydrated garlic for soups, stews and sauces. Just leave them as-is out of the dehydrator and store them in air-tight containers also.
Now it should be noted that this powder will clump up; but that is nothing a little fork can’t deal with. I think you’ll find the de-clumping a worthy task in exchange for this tasty spice.
That’s it – you’r now a homemade garlic powder making pro! Can you believe it is that easy? You’ll never want the store powder again when you taste the powerful punch of flavor your homemade garlic powder gives in comparison.
Now getting to cooking…your taste buds are begging for it. *wink*
Love to dehydrate? Check out my post on Making Tomato Powder – you’re going to love it!
I wonder if a person could make onion powder the same way? I love onions, but hubby can’t stand anything about him (they make him sick to his stomach). I’m uneasy about using purchased dried onions/onion powder because of how they might be processed.
Oh yeah – works the same way.
My husband hates onions. I sauté them, blend them, and stick it in the recipe. His issue is the texture so this helps
Can you dehydrate the garlic in a regular oven, as I do not have a dehydrator?
Yes, if your oven doesn’t go as low as 130 then you’ll probably want to leave a it slightly open.
130F or 130C?
F
Yes, you can. Slice the onions, ginger or garlic in fine slices (1/8 to 1/16) put them airlayered on a cookie sheet in your oven, set oven at lowest temperature with door slightly open. Depending on product and thickness from 1- 12 hours. Check every hour until crispy (dry) and grind in coffee mill or blender. Sieve for fineness.
LCDW, Quito, Ecuador.
Do you have to slice the garlic,or could you do whole cloves and just deydrate them for a longer time?
I would highly recommend slicing them; I can’t imagine how long it would take whole cloves to dehydrate.
How much garlic powder did you get from the 2 lb?
You know, I’ve never properly measured that. But sadly, not as much as you’d think.
Would it last longer if you grind with herbs for each recipe instead of all at once and clump up? Is there anything natural you could put in the jar to stop clumping?
I don’t think so. You can put in a moisture absorber in there – https://amzn.to/2Tudpm5