7 Easy Substitutes for Granulated Garlic in Your Cooking

Ever find yourself peering into the depths of your spice cabinet for granulated garlic (coarsely ground dehydrated Allium sativum), only to come up empty-handed?

With our list of seven easy substitutes, you'll never get caught in a garlic-less pinch again.

Remember the time we thought using raw onions in place of garlic was a brilliant idea? Spoiler: it was not.

Now, we stick to these tried and true alternatives. Sure, they might not be identical twins to granulated garlic, but in a showdown, they hold their own.

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7 Granulated Garlic Replacements for Cooking

If you're out of granulated garlic, here are some easy substitutes to consider:

Substitute	Taste	Texture	Suitable Dishes
Garlic Powder	Concentrated garlic flavor	Fine, powdery	Soups, sauces, marinades, roasted vegetables
Fresh Garlic	Pungent, slightly sweet	Minced or crushed	Stir-fries, pasta dishes, roasted meats
Onion Powder	Savory, slightly sweet	Fine, powdery	Stews, gravies, dips, seasoning blends
Shallot Powder	Mild, sweet, slightly nutty	Fine, powdery	Salad dressings, marinades, roasted vegetables
Garlic Salt	Salty, garlicky	Granular	Popcorn, fries, roasted potatoes
Garlic Flakes	Concentrated garlic flavor	Flaky, crunchy	Soups, stews, roasted meats and vegetables
Garlic Paste	Pungent, fresh garlic flavor	Smooth, spreadable	Sauces, dips, marinades, roasted meats

1 - Garlic Powder

Garlic powder does the trick (made from dried, ground garlic cloves). It's finer than granulated garlic.

You'll find it blends smoother into sauces and dressings. A little goes a long way.

We learned the hard way. Once, we doubled the amount.

Our stew tasted like it was trying to ward off vampires. Use half the quantity you'd normally use for granulated garlic.

Got a recipe calling for a teaspoon of granulated garlic? Go with half a teaspoon of garlic powder instead.

It keeps the flavor without overwhelming.

Interested in more tips on swapping in garlic powder? Check out this article on how to use garlic powder as a substitute and for fresh-clove options see garlic clove alternatives for cooking.

2 - Fresh Garlic

Ah, fresh garlic. Back to basics.

Chop or mince it; it adds zing. It's more pungent than granulated garlic, so adjust the amount.

Usually, one clove equals a teaspoon of granulated garlic (with a sharp, pungent bite).

We've used it in sauces and rubs. The freshness stands out.

Peeling and chopping take extra time, but it's worth it for the flavor boost.

For a quick fix, one clove per teaspoon does the trick, keeping dishes bright without being too strong, and for other forms see garlic paste options for recipes.

3 - Onion Powder

Onion powder is a great substitute for granulated garlic. It's just as powdery and blends in easily, though it lacks garlic's strong flavor.

It's perfect for adding a subtle taste without overpowering dishes (a sweet, savory depth).

Use it in equal parts - a teaspoon for a teaspoon. It adds a quiet background flavor that's irresistible.

Our spaghetti sauce was transformed, and according to our taste testers, it's a winner.

Want more tips on smart substitutes? Check out this guide on using onion powder and for mix-based swaps see onion soup mix replacements for cooking.

4 - Shallot Powder

Shallot powder slides in as a stealthy swap (milder, slightly sweet shallot flavor). It's milder than garlic, yet brings its own little zing.

Mix it in like you would granulated garlic.

For every teaspoon of granulated garlic, a teaspoon of shallot powder works, and for milder heat options see milder chili swaps for stews.

It keeps meals light and enjoyable.

Shallot powder made our veggie dip sing without stealing the show. In recipes, we stick to a 1:1 ratio.

It adds that subtle kick we all love.

5 - Garlic Salt

Garlic salt? Oh, it works wonders. It's a blend of garlic powder and salt (a salty, garlicky seasoning blend).

Use it carefully though, it's saltier. We cut down on additional salt in the recipe.

A mix of flavors and uses, it brings more than just garlic taste.

For every teaspoon of granulated garlic, consider using three-quarters teaspoon of garlic salt, and for other paste-style options see ginger-garlic paste alternatives for recipes.

We adjusted our dishes to balance. The results?

Satisfying. This substitute keeps meals flavorful and well-seasoned.

6 - Garlic Flakes

Garlic flakes step in as a solid sub. They're bigger bits of garlic, dried (coarsely dried Allium sativum slices).

Use them when you want a milder garlic hit. We sprinkle them into soups.

For each teaspoon of granulated garlic, one can use three-quarters teaspoon of flakes. This swap made our chili less intense, yet still flavorful.

They soften and spread their essence throughout dishes, making them ideal for longer cook times.

We found garlic flakes particularly good in slow-cooked meals. Their size allows them to meld into the dish, subtly improving flavor without overwhelming.

7 - Garlic Paste

Garlic paste slides in smoothly as our go-to substitution (a concentrated, emulsified form of garlic). It's potent and easy to mix into any dish.

We often opt for it in stews and marinades.

Its concentrated flavor means a bit less does more. For each teaspoon of granulated garlic, half a teaspoon of paste works best.

We adjust recipes easily with it.

Garlic paste has saved our dinners more than once. It blends well, offering a deep, rich garlic flavor without any chunkiness.

Curious about other ways to switch it up in cooking? Find helpful tips com/garlic-paste-substitutes/">using garlic paste in place of granulated garlic.