I'm just faffing about with chickpea flour recipes, - tried my new baking powder (bought in 1 kilo pack off Ebay) and it has left me with a batch of baking that tastes rank. It seems like a baking powdery kind of taste. But maybe it is the chick pea flour? I'm too old for my cookies to fail the edible test. I was optimistically making chocolate fudge brownie too , which the internet promised me, would be fab, of the gluten free variety. Hence the chick pea flour. But when I used this baking powder in a chocolate mud pudding a few days ago, someone commented on the baking powder overtones, so I think this new baking powder is the problem. Should I add it to cream of tartar? It's all very technical this, isn't it?