After years of trial and error with different brands, Rumford’s Double Acting Baking Powder has become my kitchen MVP. The first thing I noticed? No weird metallic aftertaste—just pure, clean rise in my pancakes and muffins.

I use it for everything: sourdough discard recipes, late-night cookie cravings, and even experimental vegan cakes. The 8.1oz canister lasts forever (mine’s been going strong for 3 months with weekly baking sprees). Pro tip: Store it in a Ziploc in the freezer—mine hasn’t lost potency even after 5 months.

What sold me was the texture difference. My buttermilk biscuits now have these insane honeycomb air pockets, and my gluten-free banana bread doesn’t collapse mid-bake anymore. For Japanese readers: お好み焼きもふわふわになりますよ！

Price fluctuates like crazy on Amazon though—I set up a price alert and stock up when it dips below $6. Still cheaper than my failed bakery experiments!