Onion and Garlic Powder Recipes (LSCDL Recipes)

November 27, 2007

Garlic Powder (LSCDL Recipe)

While fresh garlic is preferred in most recipes, sometimes, you just don't

have any on hand. And some recipes need the dry spices. That's when having

a legal garlic powder is very useful.

Commercial garlic powders are illegal because the majority of them have

anti-caking agents, such as rice flour, cornstarch, and other nasties, even

if they aren't listed on the label.

I typically buy and peel about 3 pounds of fresh garlic. By the time I'm

done peeling, I have about 2 pounds of fresh, peeled garlic. By doing it

all at once, my fingers don't have to get stinky every time I use garlic.

One pound goes in a large ziplock box and goes in the freezer. I can reach

in, pop out a couple of fingers, let them defrost for a few minutes, and

then press and use. I find that the frozen garlic presses easier, and more

completely, and because the cell walls are broken by the freezing, I seem

to get more flavor without the zing! that garlic sometimes has.

The other pound is sliced very thin with a very sharp knife. Lay out on

dehydrator trays or on parchment covered cake cooling racks.

In the dehydrator, dry at around 135F until garlic is dry and snaps. In the

oven, heat at the lowest temperature your oven has until garlic is dry and

snaps.

Place garlic in blender or food processor and process until powdered. Store

in a zip top container with a food safe moisture absorbent pack.

Note: if you decide you are going to peel and slice more than 2-3 pounds,

buying thin, light rubber gloves (or a non-latex alternative) at the drug

store to protect your fingers is a good idea. The one time I didn't have

these, I ended up with no fingerprints and " burned " fingers from the

intensity of the garlic.

Onion Powder (LSCDL Recipe)

While fresh onion is preferred in most recipes, sometimes, you just don't

have any on hand. And some recipes need the dry spices. That's when having

a legal onion powder is very useful.

Commercial onion powders are illegal because the majority of them have

anti-caking agents, such as rice flour, cornstarch, and other nasties, even

if they aren't listed on the label.

I typically buy and peel two five pound bags of yellow onions. By doing all

the peeling and slicing and chopping at once, my fingers don't have to get

stinky every time I use onion.

One bag is chopped and put in half-cup containers or in zip top bags and

goes in the freezer. When I need onion, I grab a box or bag, let it defrost

for a few minutes, and use.

Slice the other bag (after peeling) very thin with a very sharp knife. Lay

out on dehydrator trays or on parchment covered cake cooling racks.

In the dehydrator, dry at around 135F until onion is dry and snaps. In the

oven, heat at the lowest temperature your oven has until onion is dry and

snaps.

Place dried onion in blender or food processor and process until powdered.

Store in a zip lock container with a food safe moisture absorbent pack.

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

November 27, 2007

Marilyn,

I burned my fingers the first time I did the garlic also. It sure is powerful!

I didn't realize they had " food safe moisture absorbant packs. " What are they

and where can they be found?

Bonita