Dried Garlic Chopped Flakes - 500g

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It’s inexpensive, flavorful, and satisfying, with just 6 ingredients, no fuss, and ready in under 15 minutes!

How To Rehydrate Onion Flakes– add the onions to some boiling water (around 1 cup flakes to 1 cup water). Dehydrated garlic can be as good as fresh cloves and be a perfect substitute for them, only that it needs to be reconstituted in a bit of water for 2-5 minutes before being added to any dish. Roasted garlic is a caramelized, sweet, nutty, buttery smooth treat that is a must-try for all garlic lovers.Then again, if you check out my DIY posts, you’ll notice I’ve been grinding and ‘powdering’ ingredients like nobody’s business! Once the flakes are dehydrated, they can be wrapped in cheesecloth and broken into smaller flakes with the use of a hammer, if necessary. Dehydrating is the process of removing all excess moisture, at a constant, low temperature, from the fresh produce While you can totally dehydrate citrus in the oven, I find a simple dehydrator is super easy to use and gives a tasty, consistent result.

I throw spoonfuls of dried garlic into slow-cooked dishes like this slow-cooked beef and red wine ragu when fresh garlic is out of season. Drying garlic will also leave an odor in the house; if you are using a dehydrator, consider placing it outside while in use. It’s a very convenient product that is more resistant to clumping than straight-up garlic powder, which gets inconveniently thirsty when there’s moisture in the air. This method can take between 2-3 days based on the garlic slices’ thickness, the weather, and the humidity. Garlic has been a substance used for thousands of years and has served many purposes, from medicinal uses to culinary and spiritual practices.

As a global staple ingredient, garlic powder is ubiquitous to most markets, regardless of ethnic angle.

Plus, this garlic recipe is naturally gluten-free and vegan, and similar to garlic aioli but even more garlicky- yum! Only use the smaller minced flakes for any recipe where they won’t be rehydrated (such as for everything bagel seasoning). They may be slightly more expensive than garlic salt, but the health benefits are much higher, since the contents are pure garlic and not mixed with salt or any other substance. Garlic Flakes don’t work in items such as an oil and vinegar salad dressing: a dressing has the liquid, but doesn’t have the cooking. Spread the pieces over a cloth or paper-lines baking sheet and leave in a well-ventilated area, even better if it’s next to a window that gets plenty of sunshine.

Remove from the oven when it snaps rather than bends, or at least has a very little bend (as it should continue to crisp while cooling). Raw fresh garlic will contain higher levels of allicin, meaning that raw garlic may be best for maximum nutritional value in smaller quantities. I’ve found this helps reduce any clumping, just in case there’s a little bit of moisture left in the garlic powder. It is simple enough to pick up a jar of garlic powder at the supermarket, but homemade garlic powder is fresh, flavorful, and surprisingly easy to make. Although garlic flakes are good for sauces and dressings, it is best not to use them in olive oil sourced dressings because they will not hydrate and stay in hard pieces.

Best of all, dehydrating the garlic massively increases the shelf life by removing all of the ‘water’ content that leads to spoilage. The beauty of garlic powder is that it doesn’t require blooming (although you can, if you want) and it doesn’t take much to make it dissolve. Use around 1/2 teaspoon of minced garlic and just under 1/2 teaspoon garlic minced in place of a single fresh garlic clove. If your oven doesn’t go as low as that, then choose the lowest temperature and prop open the door with the handle of a wooden spoon or something similar, to allow for better airflow and for the steam to escape as the onion dehydrates.

The pieces are then filtered through a mesh to ensure that the desired size of dried pieces are being obtained, then packaged.