This recipe is from the book, Battling the “MSG Myth” A Survival Guide and Cookbook that can be purchased through the msgmyth.com website. This recipe is for people that are sensitive to corn starch which is in baking powder. Corn starch does contain “MSG-like” properties. Glutamate is freed up when corn is hydrolyzed to make corn starch, thus it is often “contaminated” with FGA (Free Glutamic Acid better known as MSG) .
Use as you would regular baking powder.
Combine in a glass jar:
1/4 cup cream of tartar (1.5 oz. container)
1/4 cup tapioca flour
1/8 cup baking soda