This New England staple was created by Maine chemist Byron H. Smith during WW2 when cream of tartar was hard to come by. It is a gluten-free leavening agent that produces a lighter, flakier, biscuit and better tasting baked goods. Can be used to replace cream of tartar and baking powder in many other baking applications, like snickerdoodles without the weird aftertaste, or lofty pancakes.
Store in a cool dark place.
Aluminum, gluten and GMO free.
