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Message: [QUOTE="KrisM, post: 47605, member: 8934"] I think you are on the right track. I am guessing that all the baking powder manufacturing relies on 2 or three sources of "something", the acid or the carrier and something has changed. Recipes I used for years are failing. In the past, I carelessly sprinkled the baking powder in on top of the flour and they turned out just fine, now even with careful sifting and resifting, even putting the dry ingredients in a mixing bowl with a whisk for up to 5 minutes (I was both desperate and angry at this whole situation) still have a bitter taste or bitter spots in them. I will try the Argo ASAP. I think that rice starch has been used in some and I'm wondering if that is the problem. Thanks so much for getting back to me. NKM [/QUOTE]