It is common for garlic and onion powders to have anti-caking agents added, which typically comes from a starch or chemical. I have had to cut these powders from my cooking. Instead I use infused garlic and onion oil. I chop garlic and onion into pieces, put them into the bottle and fill it with a high heat olive oil. The garlic and onion last for about a month, and when the oil gets low, I just add more. Super easy and really makes recipes pop!
Note: Cut your garlic and onion pieces small enough that they easily slide out of the neck when they’re ready to be thrown out. The onion will become translucent and the oil will become cloudy when it’s time