Hello, homemaker!
I don’t know about you, but I just don’t trust store-bought garlic powder. The price itself is cheaper than fresh garlic, which already makes me raise an eyebrow but when you actually read the ingredient list? That’s when the real doubts start creeping in.
Garlic should be… well, garlic. Not anti-caking agents, fillers, or “natural flavors” that no one can really explain. Once you start paying attention, it’s hard to ignore how many everyday pantry staples are overly processed when they don’t need to be.
That’s one of the reasons I decided to learn many things from scratch. Not because it’s trendy, but because it’s simple, old-fashioned, and real. I want to know exactly what my family put into our bodies and not just rely on labels.
Making your own garlic powder is one of those homemaking skills that feels empowering without being overwhelming—and once you try it, you may never go back to store-bought again.
Why Make Your Own Garlic Powder?
If you’re already peeling garlic for dinner, you might be wondering if making garlic powder is really worth the extra step. In my experience, it absolutely is.
Here’s why homemade garlic powder is a staple in my kitchen:
- You control the ingredients (just garlic—nothing else)
- The flavor is stronger and fresher
- It’s budget-friendly, especially if you buy garlic in bulk or grow your own
- It stores beautifully for months
- It reduces waste if you have extra garlic on hand
For homesteaders, gardeners, and home cooks alike, this is one of those skills that fits perfectly into a slow, intentional way of life.
What You’ll Need
You don’t need any fancy equipment to make garlic powder. Chances are, you already have everything on hand.
Ingredients
- Fresh garlic bulbs (as many as you’d like)
Supplies
- Knife
- Cutting board
- Baking sheet or dehydrator trays
- Oven or food dehydrator
- Blender, food processor, or spice grinder
- Airtight jar for storage
That’s it. Simple, humble tools—just the way homemaking should be.
How to Make Garlic Powder : Steps
Step 1: Peel the Garlic
Start by breaking apart your garlic bulbs and peeling each clove. This part takes the longest, so I like to do it while listening to a podcast or sitting at the kitchen table.
If you’re working with a lot of garlic, gently smashing each clove with the flat side of a knife can make the skins slide right off.
Once peeled, give the cloves a quick rinse and pat them dry.
Step 2: Slice the Garlic
Slice each clove thinly and evenly. You don’t need to be perfect here, but thinner slices will dry more quickly and evenly.
Avoid chopping the garlic into tiny pieces—slices are best for proper dehydration and consistent results.
Step 3: Dry the Garlic
You have two good options here, depending on what you have available.
Option 1: Oven Drying
If you don’t own a dehydrator, your oven works just fine.
- Preheat your oven to the lowest possible temperature (usually 150–170°F).
- Spread the garlic slices in a single layer on a baking sheet.
- Place the tray in the oven and prop the door open slightly to allow moisture to escape.
- Dry for 2–4 hours, flipping the slices occasionally.
The garlic is ready when it’s completely dry and brittle. It should snap, not bend.
Option 2: Dehydrator
If you have a food dehydrator, this method is even easier.
- Arrange the garlic slices on dehydrator trays.
- Set the temperature to 125–135°F.
- Dry for 6–10 hours, checking occasionally.
Again, the goal is fully dry. Any leftover moisture can cause clumping or spoilage later.
Step 4: Grind Into Powder
Once the garlic is completely dry and cooled, it’s time to turn it into powder.
Add the dried garlic slices to a:
- Spice grinder
- High-speed blender
- Food processor
Pulse until you reach your desired consistency. You can leave it slightly coarse for a rustic garlic granule, or blend longer for a fine powder similar to store-bought.
If you want it extra smooth, you can sift out any larger pieces and re-grind them.
Step 5: Store Properly
Transfer your garlic powder to an airtight glass jar. Store it in a cool, dark place—like your spice cabinet or pantry.
Properly dried and stored garlic powder can last 6–12 months, though the flavor is strongest in the first few months.
If you ever notice clumping or moisture, it’s best to discard it and start fresh.
How to Use Homemade Garlic Powder
Use your homemade garlic powder just like you would the store-bought version—only you’ll likely find you need lessbecause the flavor is stronger.
It’s wonderful in:
- Soups and stews
- Roasted vegetables
- Homemade seasoning blends
- Bread dough
- Marinades and rubs
I especially love sprinkling it over roasted potatoes or mixing it into homemade salad dressings.
Looking for More Homemade Ideas?
Still looking for more homemade ideas? Feel free to browse around!
A Simple Homemaking Skill Worth Learning
If you're like me who also doesn't trust store-bought garlic powder, maybe this is a sign to start making your own. It really doesn’t take much effort, yet brings so much satisfaction—knowing exactly what’s in your food and taking care of your family in a simple, intentional way.
I love opening my spice cabinet and reaching for something I made myself. It’s a reminder that homemaking isn’t about doing everything perfectly or all at once—it’s about learning little skills along the way and enjoying the process. One jar at a time, one meal at a time.
If you have extra garlic sitting on the counter, give this a try. You may be surprised how much joy comes from something as simple as homemade garlic powder.
