Garlic flakes are produced entirely of dried garlic, with no added salt or preservatives. When you're short of fresh garlic or don't want to deal with peeling and mincing the fresh cloves, they're a perfect substitute.
Since the flakes absorb the cooking liquid/sauce while also releasing the garlic taste, they may be used in nearly any recipe. They're a terrific component to have on hand because they'll improve the flavor of your food overall.
Many cuisines from the Middle East, India, Italy, Greece, Thailand, China, and other parts of the world use it as a fundamental component.
They are used in liquid dishes that undergo some cooking time, to soften the pieces and let them release the garlic flavor. Garlic flakes will add depth of flavor when used in soups, rice, stews, sauces, roasted vegetables, meatloaves, and casseroles.
Sprinkle the smaller minced pieces in or over bread and other savory baked goods – like bagels, buns, or bread.
Before baking, sprinkle over pizza (above sauce but below cheese and/or other toppings) to enhance flavor (it will rehydrate as it cooks).
BONUS TIP: They shouldn't be used in olive oil-based dressings since they won't rehydrate and will remain in very hard bits. Only use the smaller chopped flakes in recipes that do not need rehydration (such as for everything bagel seasoning)
◉ Flakes should be stored in airtight glass containers -in a cool, dark, and dry area- to preserve their flavor and properties.