Re: Making My Own Onion and Garlic Powder

[Guest guest]

Garlic & Onion Powders (LSCDL Recipes)

Garlic Powder (LSCDL Recipe)While fresh garlic is preferred in most recipes, sometimes, you just don'thave any on hand. And some recipes need the dry spices. That's when havinga legal garlic powder is very useful.Commercial garlic powders are illegal because the majority of them haveanti-caking agents, such as rice flour, cornstarch, and other nasties, evenif they aren't listed on the label.I typically buy and peel about 3 pounds of fresh garlic. By the time I'mdone peeling, I have about 2 pounds of fresh, peeled garlic. By doing itall 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 reachin, pop out a couple of fingers, let them defrost for a few minutes, andthen press and use. I find that the frozen garlic presses easier, and morecompletely, and because the cell walls are broken by the freezing, I seemto get more flavor without the zing! that garlic sometimes has.The other pound is sliced very thin with a very sharp knife. Lay out ondehydrator trays or on parchment covered cake cooling racks.In the dehydrator, dry at around 135F until garlic is dry and snaps. In theoven, heat at the lowest temperature your oven has until garlic is dry andsnaps.Place garlic in blender or food processor and process until powdered. Storein 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 drugstore to protect your fingers is a good idea. The one time I didn't havethese, I ended up with no fingerprints and "burned" fingers from theintensity of the garlic.Onion Powder (LSCDL Recipe)While fresh onion is preferred in most recipes, sometimes, you just don'thave any on hand. And some recipes need the dry spices. That's when havinga legal onion powder is very useful.Commercial onion powders are illegal because the majority of them haveanti-caking agents, such as rice flour, cornstarch, and other nasties, evenif they aren't listed on the label.I typically buy and peel two five pound bags of yellow onions. By doing allthe peeling and slicing and chopping at once, my fingers don't have to getstinky every time I use onion.One bag is chopped and put in half-cup containers or in zip top bags andgoes in the freezer. When I need onion, I grab a box or bag, let it defrostfor a few minutes, and use. Slice the other bag (after peeling) very thin with a very sharp knife. Layout on dehydrator trays or on parchment covered cake cooling racks.In the dehydrator, dry at around 135F until onion is dry and snaps. In theoven, heat at the lowest temperature your oven has until onion is dry andsnaps.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 Recipe from Louisiana SCD Lagniappe (forthcoming)

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[Guest guest]

Hey Judi- Penzey spices are legal so if you wanted to take the " short cut " you

could use their garlic and/or onion powder. I think it's so tasty and fresh I

don't bother making my own. (you can order online or check to see if you have

one of their stores in your area).

-Joanna

SCD 9/2009, Crohn's 1992, 30mg Prednisone

>

> I want to try making the ranch dressing for my 9 year old son who has been

on SCD for 2 1/2 years. First I need to make my own onion and garlic powder but

am uncertain how to do this! I do have an Excalibur which I have used to make

him fruit rollups. Could anyone give me some info to get me started? Is any

onion okay or do you recommend a certain type?

>

> Thanks!

> Judi

>