Let's be honest. Most of the gluten-free baked goods out there are crap. One reason is the type of leavening agent used. Batters and dough are essentially foams made up of thousands of tiny air pockets, which become a solid structure when baked. Chemical and biological leaveners create these bubbles. We're talking about baking powder or baking soda in the case of cookies and cakes and yeast in the case of breads. And if the bread is gluten-free, it's often necessary to use both types to get the job done. The problem is that without gluten, it is harder to trap all those air bubbles in the mixture. Starches in gluten-free mixes, which require more moisture and a longer rest period to expand before they are baked, further complicate things. Traditional baking powder begins to react as soon as liquid is added. This means that most of the bubble-making activity happens before it even gets to the oven. As a result, the batter or dough does not rise as it's supposed to while baking. This results in a flat, dense product destined for the trash. That's why we've developed a heat-activated baking powder that does not start working until the dough or batter is in the oven. This gives your baked goods the extra lift they need so they turn out light and airy rather than like a brick. But don't take our word for it. We know that you've probably been burned before by the promise of other gluten-free products. So if you don't like our baking powder for any reason, you don't have to pay for it. The risk is all on us. Simply mail us the empty package and we'll refund your entire purchase price. Period. So why not give it a try You have nothing to lose-and a lifetime of health and freedom from gluten to gain.