Non-GMO Project Verified Wine Cask Crystallized Kosher Non-GMO Non-ETO* Non-Irradiated An indispensable ingredient in baking, Frontier® Cream of Tartar acts as a leavening agent in cakes, quick breads and souffles when combined with baking soda and water. An essential ingredient in Snickerdoodle cookies, it also aids in stiffening egg whites — just add a pinch of cream of tartar while beating.*ETO (ethylene oxide) is a sterilization chemical commonly used in the spice industry, but never by Frontier Co-op. Our eBay Store About Us Contact Us Add to Favorite Sellers Supplement Facts Serving Size: 1/4 tsp (1 g) Serving Per Container: 99 Amount Per Serving %DV Calories 0 Total Fat 0 g 0% Sodium 0 mg 0% Total Carb. 1 g 0% Protein 0 g Potas. 158 mg 4% %DV = % Daily Value Expiration Date: 03/01/2027 Disclaimer: Our receiving department does its best to verify and then enter the correct expiration dates for all incoming products. However, discrepancies do occur from time to time. This being said, the exceptionally high turnover at iHerb ensures that our inventory is among the freshest in the industry. Frontier Co-op, Cream of Tartar, 3.52 oz (99 g) DESCRIPTION: Non-GMO Project Verified Wine Cask Crystallized Kosher Non-GMO Non-ETO* Non-Irradiated An indispensable ingredient in baking, Frontier® Cream of Tartar acts as a leavening agent in cakes, quick breads and souffles when combined with baking soda and water. An essential ingredient in Snickerdoodle cookies, it also aids in stiffening egg whites — just add a pinch of cream of tartar while beating.*ETO (ethylene oxide) is a sterilization chemical commonly used in the spice industry, but never by Frontier Co-op. SUGGESTED USE: Ginger-peanut scones These tender scones taste best on the day they are made. For a more pronounced ginger-peanut flavor, add some finely minced crystallized ginger and chopped roasted peanuts to the dough. Ingredients 2 cups unbleached all-purpose flour 1/2 cup sugar 2 teaspoons cream of tartar 1 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon ground ginger 1/2 cup peanut butter 1/4 cup nonhydrogenated margarine 1/4 cup plus 2 teaspoons milk or soy milk 1 egg or blended egg substitute for 1 egg Directions Preheat the oven to 400°F. Lightly grease and flour a baking sheet. In a bowl, sift together the flour, sugar, cream of tartar, baking soda, salt, and ginger. Using a pastry blender, cut in the peanut butter and margarine until the mixture resembles coarse crumbs. In a separate bowl, combine the milk and egg and mix until smooth. Stir into the flour mixture until just blended. Do not overwork. Divide the dough in half and transfer to a floured surface. Using a rolling pin, flatten each piece of dough to 1/2-inch thickness. Cut the dough into 3-inch triangles and place on the prepared baking sheet. Bake for 12 minutes, or until golden brown. Cool slightly. Serve warm. INGREDIENTS: Cream of tartar. WARNINGS:
