For garlic powder, I cut off the basal plate and peel the cloves, about 50 at a time, by shaking in a large metal bowl with another inverted over it. I then chop the garlic very fine in a food processor and spread it out on a dehydrator tray and dehydrate at 115°F for 24-36 hours until dry. If you don't have a food dehydrator it can be spread on a cookie sheet lined with aluminum foil and dried in an oven at the lowest possible setting, preferable using just the pilot flame to keep the temperature down.
Once dry I grind it in a spice grinder and then pass it through a fine strainer. What goes through is a fine powder, and what does not is granular dried garlic. I keep a jar of each, but if you just want the fine powder, just regrind the granules and strain again.
I have not compared it to store bought garlic powder since I haven't bought any for many years, but it certainly is strong and tasty!
Tom
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