How to make garlic powder

How to make garlic powder

Garlic Powder
© Randal Oulton

  • 1 Cooking Tips
  • 2 Nutrition
  • 3 Equivalents
  • 4 Storage Hints

Garlic Powder is powdered garlic, usually pure. It may contain another ingredient such as sodium bisulphite to help prevent browning.

It is used as a seasoning.

To make it, garlic is flaked, then dehydrated. The dehydrated flakes are then ground in a mill to a creamy-brown coloured, fine powder.

It is sold in bottles or packets and is unusually inexpensive.

Cooking Tips

It dissolves easily in liquids.


Some garlic powders are reputedly fine to eat for those who are otherwise allergic to garlic; consult with a doctor.

Per 1 tablespoon


1 tablespoon = 1/3 oz = 8.5g

4 1/2 tablespoons = 1 oz = 30g
3/4 teaspoon = 1 tablespoon of minced fresh garlic
1/4 teaspoon = 1 whole garlic clove

Storage Hints

Store in a dark, cool place at room temperature in a tightly-sealed container for up to 18 months. It will clump into unusable lumps if exposed to humidity or moisture in the air. If it does, you may be able to salvage some of it by putting small chunks into boiling-hot water and stirring.

Other names

This page first published: Jan 11, 2004 · Updated: Jun 7, 2018 .

Make your own homemade garlic powder by dehydrating and grinding garlic cloves. Using garlic powder in your cooking is a quick way to add lots of flavor to a dish. Learn how to make homemade garlic powder and garlic flakes with this easy tutorial.

How to make garlic powder

When properly cured, garlic can last a while when kept in a dark, and cool location. However, sometimes finding the perfect storage environment isn’t possible. Thankfully, another great way to preserve garlic is to dehydrate it.

Benefits of Preserving Garlic Powder

Having garlic powder in your kitchen spice cabinet can be very useful. Here are some reasons you may find yourself reaching for the garlic powder instead of fresh garlic:

  • It is a shelf-stable pantry staple: Dehydrating garlic increases the shelf life of your homegrown garlic. Once dried, garlic powder can last a long time in your pantry or spice cabinet. Garlic powder is a good alternative to have on hand as a backup for times when you are out of fresh garlic.
  • A great shortcut for the time crunched: There are times when we are in a rush to get a meal together. When taking the time to peel and chop garlic is going to make dinner late, substituting garlic powder is a quick way to add lots of flavor to a dish. The flavor of garlic powder is more concentrated than fresh garlic.
  • Perfect for dry seasoning mixes: Garlic powder works well in make ahead DIY herb blends, seasoning mixes (such as this Homemade Taco Seasoning), and dry rubs. It combines easily with the other dried herbs and spices to make a shelf-stable mix.
  • Ideal for flavoring ground meats: Chunks of chopped garlic will not soften in ground meats that are cooked briefly, such as meatballs, burgers, and sausage. Instead, use garlic powder to disperse flavor throughout the ground meat mixture.
  • Dissolves in any liquid: Powdered garlic dissolves and infuses when incorporated with liquids, making it an ideal flavoring for marinades, salad dressings, and brines.
  • Adds flavoring as a condiment: Garlic powder can also be sprinkled on almost anything from pizza to popcorn to soups, meats, vegetables, or any edible that may be improved with extra garlic flavor.

Tips for Dehydrating Garlic

If you grow garlic or purchase in bulk and still have an abundance in storage come spring, it may be worth the effort to turn the excess into garlic powder before the cloves go bad. Here are tips to help you turn fresh garlic into dried garlic flakes and garlic powder:

Use a Food Dehydrator

A food dehydrator is a valuable kitchen tool for preserving the harvest. It works by flowing warm air through drying screens. For small batch dehydrating, this stackable food dehydrator will serve you well. For larger-scale food dehydrating, consider one of the Excalibur dehydrators.

Other Ways to Dry Garlic

If you don’t have a food dehydrator, you can dry garlic slices by layering on drying screens in a warm room or passing a threading needle through the slices and hanging to air-dry. Be sure the slices have spaces in between so they dry evenly. You can also use your oven to dry garlic using one of the lowest heat settings. For most ovens, this is between 150-200˚F (67-93˚C).

Slice the Garlic Evenly

Try to slice your garlic cloves in uniform pieces, so they will dry at the same rate. If your garlic slices are different thickness, check the dehydrator several times during the drying process, and remove the pieces that are finished before the others.

If you are dehydrating a lot of garlic regularly, it may be worth it to invest in a garlic slicer. This dual purpose garlic press tool both slices and minces garlic. It will even slice garlic with the skins on.

Dry Using Low Heat

Dry slowly and at low heat. You may be tempted to turn up the heat to speed things up, but you run the risk of bitter garlic. If the garlic gets brown during drying, it will be bitter. The goal is to let it dry gently, while still retaining the flavor and aroma.

Dehydrate in a Well Ventilated Area

The smell of garlic will infiltrate your home. If you can, locate your dehydrator in an area that is very well ventilated, such as a screened in porch.

Take Your Time

Dehydrate your garlic can take up to 12 hours, depending on the humidity level in the air and how thinly you sliced your garlic. It is ok to turn the dehydrator off at night partway through and start it up again the following day. Dehydrate until the garlic snaps when you bend it.

How to Prevent Garlic Powder from Clumping

Add a teaspoon of uncooked grains of rice to the container of garlic powder. The rice will absorb excess moisture and help prevent the garlic from clumping. Remove rice before using garlic powder.

Steps for Making Homemade Garlic Powder

Make your own garlic powder by dehydrating and grinding garlic cloves. If you grow garlic or purchase in bulk and still have an abundance in storage come spring, it may be worth the effort to turn the excess into garlic powder before the cloves go bad.

How to make garlic powder

Step 1: Separate the Cloves

Remove the cloves from the head of garlic. Peel off the papery skins, and slice the cloves thin.

How to make garlic powder

Step 2: Place Slices on Dryer Screens

Lay the garlic slices on the dehydrator screens, and dehydrate at a low temperature until the garlic is dry.

How to make garlic powder

Step 3: Grind the Dry Garlic into Powder

Use a mortar and pestle, high quality blender, spice grinder, or coffee grinder to grind the dehydrated garlic. Then sift the ground garlic powder through a strainer to separate the garlic powder from garlic flakes. The larger pieces are ideal for using in soups and stews where they will rehydrate, soften, and add plenty of flavor.

How to make garlic powder

Step 4: Store in an Airtight Container

Store your garlic powder in a glass container with an airtight lid in a dark, cool location. I fill a small jar with garlic powder for my spice cabinet, and then store the rest separately in mason jars in my food storage area. Properly dried and stored garlic powder will not spoil, but the flavor diminishes over time.

Because the universe is an unjust place, it usually is safe to assume that the option that requires more effort is going to be the better option. That said, there are times when you can take that shortcut that will save you a bit a time, while still achieving a final result that is something to be proud of. This is exactly the case when it comes to adding garlic to your food. Fresh garlic requires peeling and or chopping/mincing* (read: you have to take out a cutting board and a knife, and then at some point, muster up the strength afterwards to clean both).

In the case of garlic powder, all you need to do is whip open the ol’ spice cabinet, and give your jar a gentle tap over your food (read: there is no clean-up involved, so this is obviously the more enjoyable option). While there is most definitely a place and time for this low-maintenance granulated version, there are certain circumstances where you have to buckle down and opt for the fresh stuff.

Let’s start with what garlic powder actually is—it’s a ground and dried out version of the fresh garlic bulb. You might also hear it referred to as “granulated garlic”—that’s the same thing, only ground a tad bit coarser. One huge advantage of using this versus fresh garlic is that it’s less prone to burning. If you try to saute it directly in oil or butter like its fresh counterpart, then yes, it will burn. But, if you’re baking or broiling something (GARLIC BREAD, HELLO) and you want to incorporate a garlic flavor, your best bet is to go for garlic powder. If we’re talking dry rubs for meats and veggies, garlic powder is superb option—fresh garlic, no matter how beautifully you mince it, will not disperse as easily and readily, or stick as well to the food. However, because this form of garlic has been dried out (and has probably sat in your cupboard for longer than you’d like to admit), it’s likely lost some of its potent flavor in the same way that all spices do as time passes. So, if you’re trying to create a smack-you-in-the-face garlic flavor, I’d suggest you put down the jar of garlic powder. For soups, stews, dips, or sauces where garlic is only a minor flavor component, rather than a star ingredient, you’ve got the green light for garlic powder.

OK, It’s time to bring out the big guns (A.K.A. the fresh stuff)—for times when there’s no getting around that signature fresh garlic flavor. Pasta dishes, pesto, stir-fries, whole-roasted cloves, and tomato sauces are all situations where you’re probably better off going for fresh garlic. Sure, you can use garlic powder in all of these situations, but the flavor won’t be as vibrant, and the overall taste of your food will suffer slightly. If that minor downgrade in your food is worth having to do less work, then you go ahead and own that laziness! But if you’ve got it in you, consider going for fresh garlic.

If your culinary garlic life is still stressing you out, don’t forget about your freezer. If you’ve got too much fresh or granulated garlic to your name, go ahead and stash some in your freezer for when you’ve used all your room temperature goodies. You can even peel and mince ahead of time, and throw your prepped garlic into the fridge for a lazy day. Now, go forth with your newfound garlic knowledge, and please, for the sake of us all, don’t forget to brush your teeth.

*Yes, you can buy pre-peeled cloves or minced garlic in oil, but anyone will tell you, it’s not the same. If you’re going to cook with fresh garlic, buy a whole bulb and go from there.

Granulated garlic can be substituted with garlic powder, garlic salt, or garlic juice.

Granulated garlic can be substituted with garlic powder, garlic salt, or garlic juice.

According to a new study, freshly crushed garlic is far more healthy than the dried and processed versions. When crushed or cut, fresh garlic produces hydrogen sulfide, which is said to be responsible for its cardio-protective effects!

Related to onions and chives, garlic has been used by humans since the time of Ancient Egyptians. Studies show that garlic has antibacterial, antiviral, and anti fungal properties. With its pungent and spicy flavor, garlic is mainly used as a seasoning or condiment. It is one of the indispensable ingredients in Chinese cuisine. It is often used along with ginger, tomato, and onion.

Though fresh garlic is said to be the best, nowadays, it is available in different versions, like garlic powder, flakes, granules, and juice. While some recipes call for fresh garlic, there are others that require processed garlic. When it comes to the different forms of garlic, granulated form is very popular. If granules are not available, you may use its substitutes.

What is Granulated Garlic?

Fresh garlic cloves are peeled and minced, before they are placed in slow drying ovens. The dried pieces of minced garlic are sold as garlic flakes, which are ground to make granules and fine powder. These products are called granulated garlic and garlic powder respectively. When the dried, ground garlic is mixed with salt, you get garlic salt. All these forms of garlic are available in the market. You may also prepare them at home, if you have a dehydrator or oven.

Is granulated garlic the same as garlic powder? No, both are different in texture. While granulated garlic is coarse, garlic powder is fine. When it comes to granulated garlic vs minced garlic, the latter is minced fresh garlic, which is dehydrated and ground to form granules. Garlic granules can be stored for several months in a cool, dark place. The advantage is that it will not turn rancid. It can be expensive than garlic powder and may not be as easily available as the other garlic products.

You may get garlic granules in roasted and regular versions. Regular granulated garlic is used in a wide range of dishes, roasted version gives a mellow, nutty flavor. It has a sharp garlicky taste as compared to the roasted form, and it takes around 20 min for the regular version to release the flavor. In some recipes, you can replace fresh garlic with granulated garlic. Instead of an average-sized garlic clove, use ⅓ teaspoon of garlic granules. Replace fresh garlic with soaked granules.

Substitutes for Granulated Garlic

Garlic Powder

If you don’t have garlic granules, use garlic powder as a replacement. Being finely ground, you need only a small amount of garlic powder, if it is used as a substitute for the granulated form. If you need one tablespoon of granulated garlic, you can replace it with half a tablespoon of garlic powder. Garlic powder can be used in rubs and shakes, where you need a faster flavor release.

Garlic Salt

In some recipes, you can replace granulated garlic with garlic salt. If your recipe calls for ¼ teaspoon of garlic granules, you can use one teaspoon of garlic salt instead. In that case, avoid using extra salt. However, you cannot use garlic salt in large amounts, due to the high salt content. Garlic salt consists of one part garlic granules and three parts salt.

Garlic Flakes

Garlic flakes are a great alternative to granulated garlic. In this case, you have to use double the amount of granules required. If you need a teaspoon of granulated garlic, use two teaspoons of garlic flakes. When soaked in water, these flakes can be used as a replacement for fresh garlic.

Garlic Juice

Garlic juice is now available in supermarkets. It is nothing other than the juice extracted from fresh garlic. If the recipe calls for a teaspoon of garlic granules, substitute it with ½ teaspoon of garlic juice. However, the flavor may vary slightly, as the juice is made of fresh garlic and the granules are made from dried garlic. You can prepare garlic juice at home. Mince and press some peeled garlic cloves and sieve the juice.

You may use any of these substitutes in place of granulated garlic. Use the one that is best suited to the flavor and texture of the recipe.

How to make garlic powder

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Making garlic powder at home is easy and satisfying. Turning your fresh garlic into garlic powder is also an excellent way to preserve garlic. Homemade garlic powder can be made in just a few steps. The whole process to make garlic powder takes about 10-15 hours but most of that time in inactive while the garlic is dehydrating.

Each year, we grow enough garlic to last us all year-round, plus provide seed garlic for the next year. We harvest and store the garlic carefully and use it all winter. But we often have more whole garlic heads than we need, and sometimes we really just want garlic powder for certain recipes.

According to Bevin Clare, in her book Spice Apothecary, high quality garlic powder has several health benefits. While fresh garlic is king, garlic powder can also contribute to “the prevention of hypertension, cardiovascular conditions, immune disregulation, and even some types of cancers.” (p. 58)

How do you make Garlic Powder?

Making homemade garlic powder takes just a few simple steps:

  1. Peel garlic cloves
  2. Thinly slice garlic cloves
  3. Dry garlic slices
  4. Grind garlic slices into a powder
  5. Sift ground garlic through a fine mesh strainer
  6. Store garlic powder in a well-sealed container

But lets get a little bit more specific about the steps for making garlic powder with a few helpful hints (or click here to go straight to the detailed how-to instructions).

What kind of Garlic makes the best Garlic Powder?

Did you know that there are hundreds of varieties of garlic? In addition to the basic two categories of “hardneck vs softneck” there are fun varieties like Georgia Fire, Okenagen Blue, Music, German White, and so many more. While you may not taste a huge difference when cooking with these different varieties, a garlic connoisseur knows that some varieties are spicier or sweeter than others, and that some last longer in storage or form larger heads.

Garlic powder can be made with any type of garlic, but you want to make sure your garlic is FRESH. I would not recommend using grocery store garlic as you never know how long that garlic has been sitting around or how fresh the flavor will be. If you haven’t grown your own garlic, find a nearby farmer who has or ask at your local farm market. You’ll find the freshest garlic in late summer or early fall when the harvest is fairly fresh.

In addition, because you have to slice the garlic cloves, I like working with a variety that forms larger heads like German White or Music. These two varieties are known for good flavor and tend to have large bulbs that are easy to cut and provide a lot of “meat” to work with.

How Much Garlic Powder do you get from one Head of Garlic?

Like many homesteading chores, the answer to this one is “it depends.” It depends on the size of your garlic head, of course, how much powder you will end up with. But you might be surprised but how much garlic powder you get from each head of garlic!

I tend to use larger heads of garlic, and I have found that 5-6 heads will fill 3 trays of my dehydrator when sliced and fill a spice jar with garlic powder after all is said and done.

A typical spice jar is about 2 oz, so if it takes about 6 heads to fill a two ounce jar, I estimate that one large head of garlic makes about 1/4 – 1/3 ounce of garlic. If you want to make enough for gifts or a larger jar, you can use that estimate to calculate how many heads you think you’ll need. But of course results may vary!

How to make garlic powder

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How to make garlic powder

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How to make garlic powder

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From time to time, it happens: You have gotten part of the way through cooking a recipe before realizing that a pantry staple is completely out, and there is no time to make a grocery store run. If you find that you are out of garlic, both fresh and prepared minced garlic, then garlic powder can easily stand in for the real thing.

Knowing how much garlic substitute to use is simply a matter of finding the garlic-to-garlic-powder ratio. With this tip and a few other recommendations and substitute options, being put on the spot in the kitchen with regard to flavoring a dish with garlic should never be an issue again.

Garlic-to-Garlic-Powder Ratio and Conversions

Garlic powder is much more potent than cloves of garlic, so the garlic-to-garlic-powder ratio is quite low. For garlic cloves to powder, use an eighth of a teaspoon of garlic powder substituted for each garlic clove for which the recipe calls.

Garlic Powder Substitutes

If you find that you are out of garlic powder in addition to fresh garlic cloves, there are other garlic powder substitutes. For each clove of garlic, use half a teaspoon of jarred minced garlic.

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To convert minced garlic to powdered garlic, half a teaspoon of jarred minced garlic is the equivalent of an eighth of a teaspoon of garlic powder as well because both measurements equal one clove of garlic. This means that 3 teaspoons or 1 tablespoon of minced garlic to powdered garlic would equal three-fourths of a teaspoon of garlic powder.

Garlic flakes and garlic salt should equal half a teaspoon to replace a clove of garlic or an eighth of a teaspoon of garlic powder. If using garlic salt, however, remember to add less regular salt to prevent oversalting the dish. Finally, a quarter teaspoon of granulated garlic can be used in place of a garlic clove or an eighth of a teaspoon of garlic powder as well.

Tips for Cooking With Garlic Substitutes

Many recipes call for garlic to be sautéed in oil before adding the rest of the ingredients because the garlic flavors the oil and creates a depth of flavor in the dish. Prepared and jarred minced garlic is really the best substitute in this case because it is easy to cook in the oil like a normal clove of garlic. Other substitutes like garlic flakes, garlic powder or granulated garlic will burn very quickly in oil.

For this reason, these substitutes should be added with other base ingredients like carrots, celery and onions if making a soup to coat them while flavoring the dish without burning. Alternatively, the garlic substitutes can be added to the oil and cooked for 30 seconds to a minute, but the oil will need to be stirred constantly to keep the garlic flakes or powder from clumping or burning on the bottom of the pan.

One easy way to keep garlic on hand other than storing minced garlic in the fridge is to buy a container of peeled garlic cloves. This is a bulk item, but it will store well in the fridge and will not go bad, especially if you cook with garlic often. If your fresh garlic on the countertop has sprouted, it is also safe to use in cooking.

How to make garlic powderA couple years ago we had a great garlic harvest, so we decided we’d save more than usual for seed and double our patch. We planted lots of garlic cloves for this double patch, and had our sights on selling lots of garlic. The season, as it was, was a warm one and everything was ready early. Nature is sneaky that way, always keeping us guessing. The garlic was ready early, but the people were not ready early. We have our routines. We usually harvest by July 1st. We managed to harvest it a week or so early, but it needed to be harvested in mid-June. Alas, split garlic.

So…what do you do when life brings you split garlic? Make garlic powder! I sliced it in the food processor and laid it out on my dehydrator trays for drying. It’s important to dry it until it snaps in half. Bendy garlic will still clump in a jar. I put the dry pieces in my Vitamix and blitzed it into powder. I will note that I have a metal Vitamix container. I would be sad if my plastic Vitamix container smelled like garlic for the rest of its smoothie-making life. Little jelly jars of garlic made great holiday gifts. I cut a paper strip, decorated it and labeled it, and glued it around the jar.

It’s been half a year since those gifts and I am still hearing from friends how great it was. It really was exceptional. Garlic powder is usually made from soft neck garlic. Hard neck varieties tend to be more fragrant than soft neck varieties. Our garlic is hard neck, so this may have contributed to its fragrant being. Add to that organic and local and home-made and fresh and given with love—and you have a winning list of ingredients.How to make garlic powder

By far, the most time intensive part of the process is peeling garlic. To bruise it for easy peeling? To soak it in water? To crush a whole bulb and bang it around in between metal bowls? I wanted slices, not crushed garlic. The peeling process held me back from small production sales of my garlic powder.

Another way I preserved the garlic is freezing. I filled little jars with chopped garlic and olive oil, left air space at the top, and froze them. I used these jars of crushed garlic January-June, because the cured garlic bulbs only last a few months for us. I have a friend who pulled beautiful bulbs from her basement months after mine started to rot, so it may depend on storage conditions. So these jars of crushed garlic helped me through those in between months. I take one out of the freezer and put it in the frig, to use for a few weeks. (I think there is a botulism risk so make the jars small enough that you will use it up within a few weeks).

This year we had a nice garlic harvest again. But there is usually a small amount of split garlic that doesn’t make the grade, and won’t cure well for storage. I look at that little pile that usually ends up rotting in the corner of the barn, and I know I can make quick use of it. And I know how. I am grateful to the year when life brought me split garlic, because now I know how to make garlic powder.

How to make garlic powder

Garlic bread is a tasty side dish, enjoyed by children and adults alike. While many people may use fresh garlic to make garlic bread, garlic powder can also be used to make a delicious garlic bread. When made correctly, garlic bread is a side dish that any family will love and may be used to complement a wide array of meals, including pasta and pizza dishes.

Why Use Garlic Powder Instead Of Fresh Garlic?

When making garlic bread, many people choose to make their bread by simply spreading a garlic butter or similar mixture on their toast. Garlic powder can be used to make this garlic butter, and may actually be more economical for two reasons. The first reason is cost. Purchasing a container of garlic powder that will last for months is a more budget savvy option than continuing to purchase fresh garlic. Many cooks will find that garlic powder is an easier and cheaper option than fresh garlic. The second reason to use garlic powder is convenience. Simply shaking some garlic powder into melted butter is a very simple way of making garlic butter, without the cutting or chopping that fresh garlic requires.

Tasty Garlic Bread Recipe:

Ingredients: 1 large loaf of Italian or French bread
1 stick of butter (softened)
1 1/2 tablespoons of garlic powder
1 tablespoon of dried parsley
1/4 – 1/2 cup of grated Parmesan cheese

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celcius).

2. Cut the loaf of bread in half lengthwise.

3. Mix together the 1 1/2 tablespoons of garlic powder, 1 tablespoon of dried parsley, and the melted butter in a medium-sized bowl. Spread the mixture liberally over both halves of the cut loaf. Keep in mind that the parsley is optional, and if the cook so prefers may be left out of the mixture or substituted for a bit of oregano or dash of pepper.

4. Place both halves on a baking sheet and allow them to bake for 7 – 10 minutes.

5. Once baked, Parmesan cheese may be added to one half or both halves of the bread.

6. Set the oven to broil and allow the bread to cook for an additional 3 – 4 minutes. The bread should look crispy, but not burnt, around the edges and the cheese should appear to be bubbling. Once the bread is thoroughly toasted, cut the bread into slices and serve while it is still warm.

Cheesy Garlic Bread Recipe:

Ingredients: 1 large loaf of Italian or French Bread
1 stick of butter (softened)
1 1/2 tablespoons of garlic powder
1/2 teaspoon of dried parsley
1/4 tablespoon of dried oregano
1 8-ounce bag of shredded mozzarella cheese

1. Preheat the oven to 350 degrees Fahrenheit. Slice the loaf of bread lengthwise.

2. In a medium-sized bowl, mix 1 1/2 tablespoons of garlic powder, 1 tablespoon of parsley, 1/2 teaspoon of oregano, and softened butter. Spread the mixture liberally across the two halves of the chosen bread. (It is not necessary to use the parsley and/or oregano. If preferred, one or both of these ingredients may be left out of the mixture, this will simply limit the different tastes of the bread.)

3. On a baking sheet, bake the bread for 7 minutes.

4. Liberally spread the mozzarella cheese on top of the bread. Then set the oven to broil and place the bread back in the over for an additional 3 – 4 minutes. The cheese should be a bubbly, light golden brown and the edges of the bread should appear crispy, without appearing burnt.

5. Simply slice the bread into suitable servings and serve the bread while it is still warm.