Kim, if you're baking for yourself, and simply want to try GF recipes, sure, go ahead and use any baking powder. If you're baking for folks who are seriously avoiding gluten (like someone diagnosed with celiac, for instance), then you do want to make sure your baking powder is gluten free. Even if it's not labeled thus, it might be; since most baking powders are a simple mixture of baking soda, cornstarch, and cream of tartar, you should be able to determine this. You'd also want to see if the label says anything about it being produced in a facility that might generate some cross contamination from other products that DO use gluten. Can you make your own baking powder? Sure, just like you said. But that means you have to investigate the provenance of all three of those ingredients, to make sure they were produced in GF facilities. Also, if you have any flour in your kitchen, or other products containing gluten, there's a chance of cross contamination. Bottom line, baking for someone with serious gluten issues is a major project; but if it's just for yourself (and you're obviously not celiac), then it's a whole lot easier. Hope this helps - PJH

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